Lemony Chicken Souvlaki With Celery and Feta

Lemony Chicken Souvlaki With Celery and Feta
Christopher Baker
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preparation
20
minutes
cooking
35
minutes
Serves 4

Ingredients

4
stalks celery, thinly sliced
1/8
cup
chopped fresh mint
1/2 to 1
teaspoon
crushed red pepper
4
tablespoons
olive oil
2
teaspoons
grated lemon zest, plus 2 tablespoons fresh lemon juice and 2 lemons, halved
kosher salt and black pepper
6
boneless, skinless chicken thighs (about 1 3/4 pounds), cut into 1 1/2-inch pieces
1/2
small red onion, cut into 1 1/2-inch pieces
4
pocketless pitas or flat breads, warmed
2
ounces
Feta, crumbled (1/2 cup)

Directions

  1. Soak 8 small wooden skewers in water for at least 15 minutes. In a medium bowl, combine the celery, mint, crushed red pepper, 2 tablespoons of the oil, 1 tablespoon of the lemon juice, and ¹/₄ teaspoon each salt and black pepper.
  2. Heat grill to medium. In a second medium bowl, toss the chicken and onion with the lemon zest, the remaining 2 tablespoons of oil and 1 tablespoon of lemon juice, ½ teaspoon salt, and ¹/₄ teaspoon black pepper.
  3. Thread the chicken and onion onto the skewers and grill, uncovered, turning occasionally, until the chicken is cooked through and the onion is tender, 12 to 16 minutes. Grill the lemon halves until charred, 5 to 10 minutes.
  4. Top the pitas with the celery mixture, chicken, and Feta. Serve with the lemons.

 

Charlyne Mattox
July 2012

Nutritional Information

  • Per Serving
  • Calories 428
  • Fat 29 g
  • Sat Fat 6 g
  • Cholesterol 130 mg
  • Sodium 514 mg
  • Protein 36 g
  • Carbohydrate 6 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 2 mg
  • Calcium 49 mg
What does this mean? See Nutrition 101.

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