Rating: 4 stars
15 Ratings
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Our version of Greek-style chicken souvlaki features chunks of chicken marinated in mixture of oil, lemon juice, and oregano; the chicken is then cooked in a skillet and served over pita bread.  Top the chicken with cucumber, tomato, feta cheese, and the homemade yogurt sauce.

Kate Merker
Recipe by Real Simple October 2005

Gallery

Credit: Antonis Achilleos

Recipe Summary test

prep:
25 mins
additional:
5 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 297.8mg; 606 calories; calories from fat 43%; carbohydrates 43.2g; cholesterol 105.2mg; fat 29.5g; fiber 3.2g; iron 4.2mg; protein 40.9mg; saturated fat 8.1g; sodium 846.5mg.
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