Thursday, April 22, 2010

chicken souvlaki recipe

Once every couple weeks I go on an "I want to try out some new recipes" kick. Monday I tried out this DELICIOUS chicken souvlaki from one of my Real Simple cookbooks. I would only do two small things differently the second time around. Hm.. well, maybe one thing, as each might be contingent on the other. I cut my chicken a tad too large and used the pita pockets, rather than pita flat bread. Flat bread or smaller chicken cuts would have made assembly a bit easier. Either way... so good. So easy. Must try! As a side note, the recipe I used is slightly (barely) different than the one they have online. I posted the one from their book.

4 pieces flat bread or pitas, warmed
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted and halved
1 1/2 teaspoons dried oregano
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
1 pound boneless, skinless chicken breasts, cut into 2 1/2 inch pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
1. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
2. In a large bowl, combine 4 tablespoons of the oil, 1 1/2 teaspoons of the vinegar, the lemon juice, the oregano and the pepper.
3. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette and toss to coat.
4. Heat the remaining oil tablespoon of oil in a large skillet over medium-high heat. Transfer the chicken (but not the liquid) to the skillet and cook until golden brown and cooked through, 3-4 minutes per side.
5. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Serve with the bread, chicken and tomato salad.

mmm mmm mmm. Enjoy!
image and recipe: Real Simple 

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