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!
