Derrick's Souvlaki
Sabina Sawyer
ingredients
Souvlaki Marinade- 3/4 cup balsamic vinegar
- 1/4 cup olive oil
- Juice of 1/2 lemon (or more to taste)
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- 1 medium cucumber, peeled, sliced in half, seeded and finely chopped
- 1 cup plain yogurt (I use 2% Greek)
- 1 tablespoon olive oil
- Juice of 1/2 lemon (more or less to taste)
- 1 teaspoon dill or oregano
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Cayenne Pepper or Paprika (depending on your spice preference)
- 4 large pita bread rounds
- 1 heart of romaine lettuce, cut into 1/4 inch slices
- 1 red onion, thinly sliced
- 1 tomato, halved and sliced
- 1/2 cup kalamata olives
- 1/2 cup pepperoncini
- 1 cup crumbled feta cheese
directions
- 1
In a small bowl (or in a gallon sized zip-lock bag), mix all marinade ingredients. Place chicken and marinade in zip-lock bag, seal, toss to cover chicken with marinade and refrigerate for at least 1 hour.
- 2
In a medium bowl, mix all Tzatziki ingredients, adjusting salt and pepper to taste. Refrigerate, covered with plastic wrap, until ready to use – at least 1 hour.
- 3
Preheat grill on medium high to high heat. Spray each side of each pita round lightly with olive oil and stack one on top of the other until ready to cook.
- 4
if cooking pita in oven, preheat oven to 325 degrees, stack pita rounds in center of sheet of aluminum foil and seal foil tightly around pita stack; place pita foil package in oven;
- 5
Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 6 - 8 minutes on each side (depending on size and thickness of breasts.) Remove chicken from heat, and allow to for approximately 10 minutes before slicing into thin strips.
- 6
To serve, arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve Tzatziki sauce and feta cheese in separate bowls on the side. Either fill pita rounds, taco-style, with chicken and toppings (traditional Greek method) or cut pita rounds in half and stuff pita pockets with chicken and toppings.
Source: Derrick Ingram
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