Chicken Souvlaki

Serves 4|
Hands-On Time:
25m
|
Total Time:
30m
Ingredients
- 4 pieces flat bread or pitas
- 2 tomatoes, cut into wedges
- 1/2 small red onion, thinly sliced
- 3/4 cup crumbled Feta
- 1/4 cup kalamata olives, pitted
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 5 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breasts, cut into pieces
- 1/2 cup plain yogurt
- 1 small cucumber, diced
- 1 1/2 tablespoons minced fresh dill
Directions
- Heat oven to 200° F. Wrap the bread in foil and place in oven.
- In a medium bowl, combine the tomatoes, onion, Feta, and olives.
- In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
- Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
- Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
- Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.
Nutritional Information
- Per Serving
- Calories 606Calories From Fat 43%
- Calcium 298mg
- Carbohydrate 43g
- Cholesterol 105mg
- Fat 30g
- Fiber 3g
- Iron 4mg
- Protein 41mg
- Sat Fat 8g
- Sodium 846mg
What does this mean? See Nutrition 101.
Quick Tip

Greek souvlaki traditionally calls for lamb, but you can also make it with chicken breasts, turkey cutlets, or shrimp.
Top Searches in Food & Recipes

- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.






