Chicken Souvlaki

In our quest to eat healthy, Mediterranean-style meals, I came across this little gem. It’s another that is super-fast, super-easy and super delicious! Our seven-year-old granddaughter thought they were wonderful.

For the chicken meat, and if you are in a hurry, you can use a rotisserie chicken from the store. I grilled a couple of chicken breasts and it was fabulous. Just sprinkle the chicken with salt and pepper, and grill until nearly done – no pink left, but not completely done. You’ll cook it a bit more later in the recipe.

Chicken Souvlaki

(from Cooking Light)

1/2 cup (2 ounces) crumbled feta cheese

1/2 cup plain Greek-style yogurt

1 tablespoon chopped fresh dill

1 tablespoon extravirgin olive oil, divided

1 1/4 teaspoons bottled minced garlic, divided

1/2 teaspoon dried oregano

2 cups sliced roasted skinless, boneless chicken breast

4 (6-inch) pitas, cut in half

1 cup shredded iceberg lettuce

1/2 cup chopped peeled cucumber

1/2 cup chopped plum tomato

1/4 cup thinly sliced red onion

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. 

Add chicken, and cook for 2 minutes or until thoroughly heated. 

Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

And, voila! Another great, fast dinner! You can serve it with couscous or baba ghanoush or tabbouleh. 

Enjoy!