Wrapped up in a lightly warmed piece of pita bread, this dish of chicken tossed in a very nice Greek dressing, then cooked (on the stove or on skewers on the grill) and served with a cucumber and yogurt sauce, topped with tomato, onion, more cucumber, Kalamata olives, and feta cheese, all tossed in a bit more of that very nice Greek dressing is just the thing for a little sumpin’ sumpin’ different at your next warm weather gathering.
It’s pretty simple to toss together, too.
INGREDIENTS
Dressing:
•1-1/2 tsp oregano
•1-1/2 tsp thyme
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•2-1/2 tsp red wine vinegar
•1 tbsp fresh lemon juice
•4 tbsp olive oil
Yogurt Sauce:
•7 oz Greek-style yogurt
•1/4 English cucumber, quartered and sliced
•1 tbsp minced fresh dill
•1/8 tsp garlic powder
•1/8 tsp sea salt
•1/8 tsp Aleppo pepper
Salad:
•Tomato, chopped
•Sweet onion, diced
•1/4 English cucumber, quartered and sliced
•10 Kalamata olives, pitted
•2 oz Feta cheese
•Chopped fresh parsley
Chicken:
•3 or 4 boneless, skinless chicken breasts
•1 tbsp olive oil
•4 pieces pita bread
Note: you can make this with pieces of pork, beef, lamb, even swordfish in place of the chicken.
First, make the dressing by adding the oregano, thyme, black and Aleppo pepper to the bowl of a mini food processor (or a mixing bowl) along with the red wine vinegar and lemon juice.
Pulse – or whisk – to combine, then, slowly add the oil.
Note: I like the mini food processor for this because the top has a reservoir and two small feed holes that allow the oil to be drizzled in and the dressing to emulsify.
However you do it, drizzling the oil through the top, or just adding to the bowl, process or whisk until the oil is nicely incorporated into the dressing.
Transfer to a covered jar and set aside.
Stir the cucumber and dill into a yogurt along with the garlic powder, sea salt, and Aleppo pepper, then cover and stash in the fridge until needed.
Toss the salad ingredients together in another bowl, cover, and stash in the fridge until needed.
When ready to make your souvlakia, wrap the pita in foil, and place in an oven heated to 200º.
Pour 2-1/2 tbsp of the dressing over the prepared salad and toss.
Cut the chicken into chunks and toss in a bowl with the remaining dressing to coat.
Heat one tablespoon of olive oil in a large skillet over medium high heat, then add the chicken, but not any extra liquid or dressing from the bowl.
Cook, turning the pieces every now and then, until the chicken has cooked through, mebbe five or six minutes.
Remove the pita from the oven and spread each piece with the yogurt sauce.
Top with the cooked chicken, then the dressed salad and serve.
Next time I make this, I’m thinking mebbe home made naan in place of the pita…
or perhaps a ‘za!