4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
How to Make It
Heat oven to 200° F. Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.
Tip: Greek souvlaki traditionally calls for lamb, but you can also make it with chicken breasts, turkey cutlets, or shrimp.
We like this recipe, but it should be split up into 3 separate recipes, the tomato salad, the yogurt sauce and the chicken. The way it is written it makes it difficult to follow and makes it longer to prepare. I end up putting too much vinegar in the tomato dressing. I am going to rewrite it. I modify this recipe a lot. There is too much vinegar and the yogurt sauce is bland if you don't add more ingredients. I also cook the chicken on high heat WITH all of the vinaigrette it is marinating in so it browns a bit and gives it more flavor.
I am in agreement with the sentiment the chicken needs a little salt to bring out the flavor. (One of the Food Network chefs' pet peeves is underseasoned (undersalted) food.) Other than that, it's a very good recipe.