Chicken (Greek) Souvlaki with Grilled Pita
By LDenvir
Ingredients
- Souvlaki Marinade:
- 2 tablespoons freshly chopped dill leaves
- 1 tablespoon chopped garlic
- 2 teaspoons Italian seasoning
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces
- Tzatziki Sauce:
- 1 small cucumber, diced
- 2 tablespoons freshly chopped dill leaves
- 1 (8-ounce) container plain yogurt
- 2 teaspoons lemon juice
- 2 teaspoons hot sauce
- Salt and freshly ground black pepper
- Grilled Pita Bread:
- 1 (1-pound bag) refrigerator pizza dough, at room temperature
- Flour
- Toppings:
- 5 large romaine leaves, chopped
- 1 tomato, chopped
- 1 medium onion, thinly sliced
Details
Servings 4
Preparation
Step 1
Chicken:
In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
Tzatziki Sauce:
In a medium bowl combine all the tzatziki sauce ingredients and set aside.
Grilled Pita Bread:
Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
Preheat a grill pan or grill over medium heat.
Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
To Assemble:
Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.
Cook's Note: Reserve the leftover tzatziki sauce, chicken, tomatoes and onion for Greek Flat Bread.
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