Monday, July 19, 2010

Chicken Souvlaki with Fresh Pita Bread

I have seen this recipe on so many blogs that I just had to try it for myself. Every time I go out to lunch with coworkers to a diner near the Space Center, I order the chicken souvlaki, so I decided to make this version I got from Joelen's Culinary Adventures.

I did make my own pita bread but I wasn't thrilled with how it came out. I like a crispier pita and these were very soft. They tasted great, but I will experiment a bit more before post the recipe. The yogurt sauce can be a taziki sauce or a yogurt dressing. I mixed plain yogurt with red wine vinegar, olive oil, lemon juice, salt, pepper, and a dill spice blend.


3 cloves garlic, minced
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 tablespoon dried dill
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves, cubed into bit sized pieces


1. In a bowl or freezer bag, combine ingredients and marinate for at least 2 hours and up to 24 hours.

2. Soak wooden skewers in water to prevent charring on the grill.

3. Skewer marinated chicken and discard excess marinade. Grill on high, 5-7 minutes for each side until juices run clear.

4. Serve with pita bread, yogurt sauce, and greek salad.

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