Thursday, February 5, 2009

Chicken Souvlaki

The Washington D.C. Temple Visitors Center Missionaries recommended we try the chicken souvlaki at Continental Pizza (in Kensington, MD). It was so amazing that when we moved, I had to create my own recipe in remembrance.

1 pkg. pita bread (whole wheat, if available)
7 fl. oz. Balsamic Vinaigrette made with Extra Virgin Olive Oil (or half of a 14 oz. bottle)
1 lb. boneless, skinless chicken breast, thinly sliced into strips
1 8 oz. container plain, non-fat yogurt
1 cucumber, peeled (one half shredded*, the other half sliced)
1/2 tsp. garlic salt**
1 tsp. rice vinegar**
a pinch or two of sugar (as needed)
2 Roma tomatoes, sliced
4 red-leaf or green-leaf lettuce leaves, cut in half or chopped
1 small container feta cheese, original or Mediterranean Herb

Put Vinaigrette and chicken in a Ziploc bag and marinate in the fridge for a minimum of half an hour.

In a small bowl, mix yogurt, shredded cucumber, garlic salt, rice vinegar and sugar (if needed to combat bitter cucumbers). Put your tzatziki sauce back in fridge until ready to use.

Cook chicken and marinade over medium-high heat until chicken is done and sauce has reduced.

Stuff pita pockets with lettuce, chicken, sliced cucumbers and tomatoes. Add tzatziki sauce and sprinkle with feta.


*Dab your shredded cucumbers with a paper towel to absorb excess water.

** Chris and I like a strong tzatziki sauce; you may want to first try 1/4 tsp. garlic salt and 1/2 tsp. rice vinegar and then add more if you think you'd like more kick.

Tip: Chicken is easier to slice this way if it is still partially frozen.

1 comment:

Wendy said...

Oooh, Rebekah, I've been waiting for this recipe to pop up. Thanks so much for sharing it. I LOVED it when you served it at our house....