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    Chicken Souvlaki

    Source of Recipe

    Real Simple
    Chicken Souvlaki

    * 4 pieces flat bread or pitas
    * 2 tomatoes, cut into wedges
    * 1/2 small red onion, thinly sliced
    * 3/4 cup crumbled Feta
    * 1/4 cup kalamata olives, pitted
    * 1 1/2 teaspoons dried oregano
    * 1 1/2 teaspoons dried thyme
    * 1/4 teaspoon freshly ground black pepper
    * 2 1/2 teaspoons red wine vinegar
    * 1 tablespoon fresh lemon juice
    * 5 tablespoons extra-virgin olive oil
    * 4 boneless, skinless chicken breasts, cut into pieces
    * 1/2 cup plain yogurt
    * 1 small cucumber, diced
    * 1 1/2 tablespoons minced fresh dill


    1. Heat oven to 200 F. Wrap the bread in foil and place in oven.
    2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
    3. In a large bowl, combine the oregano, thyme, pepper, 1 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
    4. Pour 2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
    5. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
    6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.




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