Dinner Tonight: October 23, 2015
Archive »Chicken Souvlaki
Sing or hum popular tunes (without the words) and see who can guess the tune first.
If you could make money doing whatever you love to do, what would you want to do for a living?
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.