Sunday, April 17, 2022

Chicken Souvlaki

This is another delicious meal that we use naan bread for!  YUM!


2 cups plain yogurt                                                     1 cucumber, halved lengthwise, peeled,

1 ¼ tsp salt                                                                  seeded, & grated

1 clove garlic, minced                                                Fresh-ground black pepper

¼ tsp dill weed                                                            2 TBL olive oil

1 ½ tsp lemon juice                                                    1 TBL dried oregano

1 1/3 lbs. Boneless, skinless, chicken breasts            4 pocketless pitas

cut into 1 inch cubes                                                   6 TBL butter, at room temperature

1 small onion, cut into thin wedges                            2 tomatoes, cut into thin wedges

1/3 cup black olives, halved

Put yogurt in a strainer lid with cheesecloth or a paper towel and set it over a bowl.  Let drain in the refrigerator for 15 minutes.  In a medium glass bowl, combine the cucumber with 1 tsp of the salt; let sit for about 15 minutes.  Squeeze the cucumber to remove the liquid.  Put the cucumber back in the bowl and stir in the drained yogurt, garlic and 1/8 tsp of pepper, and the dill.

Light the grill or heat the broiler.  In a small glass bowl, combine the oil, lemon juice, oregano, the remaining ¼ tsp of salt, and ¼ tsp of pepper.   Toss the cubes in the oil mixture and thread them onto skewers.  Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. (Grilling seems to take about 15 minutes or more.  Transfer the chicken to a plate.

Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all.  

To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices.  Top with tzatziki (the cucumber/yogurt mixture) and olives.

Serve with the Classic Greek Salad.

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