Chicken Souvlaki

Chicken Souvlaki Recipe
Randy Mayor; Melanie J. Clarke
In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.

Yield:

4 servings (serving size: 2 stuffed pita halves)

Recipe from

Nutritional Information

Calories 414
Caloriesfromfat 30 %
Fat 13.7 g
Satfat 6.4 g
Monofat 4.7 g
Polyfat 1.4 g
Protein 32.3 g
Carbohydrate 38 g
Fiber 2 g
Cholesterol 81 mg
Iron 2.8 mg
Sodium 595 mg
Calcium 187 mg

Ingredients

1/2 cup (2 ounces) crumbled feta cheese
1/2 cup plain Greek-style yogurt
1 tablespoon chopped fresh dill
1 tablespoon extravirgin olive oil, divided
1 1/4 teaspoons bottled minced garlic, divided
1/2 teaspoon dried oregano
2 cups sliced roasted skinless, boneless chicken breast
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion

Preparation

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

Note:

David Bonom,

December 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note