Saturday, July 31, 2010

Chicken Souvlaki

It doesn't get much easier than this.

This was another one of our Mediterranean inspired meals. We served tzatziki with this, along with freshly made pitas, kalamata olives, and tomato wedges. Do I need to tell you we all loved this--all five of us? My pita turned out about perfectly this meal as well--nicely puffed--so we could stuff the chicken, tzatziki and the rest of the fixings inside the pita. Wonderful.

This serves 4.

Chicken Souvlaki
adapted from Food and Wine

2 T olive oil
1 1/2 t lemon juice
1 T dried oregano
1 1/3 lbs boneless, skinless chicken breasts, cut into 1" cubes'
4 - 8 pita
small onion, cut into thin wedges (optional)
2 tomatoes, cut into thin wedges
1/3 c Kalamata (or other black) olives, pitted and halved

In a small non-reactive bowl, combine the oil, lemon juice, oregano, 1/4 t salt, and 1/4 t pepper. Toss the chicken cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat, turning once, until done, about 5 minutes in all.

To serve, put the pitas on plates. Top with onions, tomatoes, and chicken. Serve with tzatziki and olives.

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