Dinner Tonight: April 20, 2016
Archive »Chicken Souvlaki
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To make this dish easier to put together, use leftover cooked chicken or rotisserie chicken from the supermarket.
4 pita breads
1 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1 Tbsp. fresh lemon juice
1/4 cup extra-virgin olive oil, plus oil for sautéing the chicken
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 Tbsp. minced fresh dill
Heat oven to 200 degrees F. Wrap the bread in foil and place in oven.
In a large bowl, combine the oregano, thyme, pepper and lemon juice. Slowly add the oil in a steady stream, whisking constantly until incorporated.
Pour the vinaigrette over the chicken and let marinate for 10 minutes at room temperature.
Heat a large skillet over medium-high heat and fill it with a little more olive oil. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cucumber and dill. Spread the bread with some of the yogurt sauce and top with the chicken.