Chicken Souvlaki

Cooking for One or Two, Recipes, Worknight Dinners
chicken souvlaki
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chicken souvlaki

Photo: Leigh Loftus

When I was in eighth grade I decided that I wanted to become a vegetarian. For no real reason I swore off all red meat and pork products, jumping into semi-vegetarianism with both feet first.

Although my abstention from red meat only lasted a year, I still prefer to eat chicken, fish or vegetables over beef or pork when given the choice.

My fair-weathered carnivorous tastes accept Italian sausage in pasta and bacon on sandwiches, but a rack of lamb or a juicy steak are far less tempting to me than chicken parmesan or fish tacos.

Souvlaki is a Greek dish traditionally prepared with lamb or pork. The meat is sometimes served on kebabs but this untraditional adaptation is a perfect for a weeknight, with three simple components: grilled chicken, cucumber a yogurt-dill sauce and tomato salad in thyme vinaigrette.

Each step alone is quick and easy and when you throw them together you’ll have a hearty and satisfying meal – one that is even chock-full of veggies.

The recipe is from Real Simple’s Meals Made Easy cookbook and can also be found online.

chicken souvlaki

Photo: Leigh Loftus

Chicken Souvlaki
Author: 
Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 pieces flat bread or pitas
  • 1 tomatoes, cut into wedges
  • ¼ small red onion, thinly sliced
  • ½ cup crumbled Feta
  • ¼ cup kalamata olives, pitted
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ⅛ teaspoon freshly ground black pepper
  • 1 teaspoon red wine vinegar
  • ½ tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 boneless, skinless chicken breasts, cut into pieces
  • ¼ cup plain yogurt
  • ½ small cucumber, diced
  • 1 tablespoon minced fresh dill
Instructions
  1. 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.
  2. In a large bowl, combine the oregano, thyme, pepper, ½ teaspoon of the vinegar, and the lemon juice. Slowly add 2 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
  3. Pour half of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
  4. 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.
  5. 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.
 

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19 Comments

  • Reply
    Easy Tzatziki Recipe - In Good Taste
    August 18, 2014 at 12:00 am

    […] Greek cuisine, frequently complements grilled meat and vegetables. When you aren’t making a quick and easy chicken souvlaki, this tzatziki recipe is also served as a dip alongside warm pita bread triangles for […]

  • Reply
    marla
    July 4, 2011 at 9:03 am

    Hey there Maris!
    We love souvlaki. It is kebab week at Get Grillin’. Dara & I would love it if you linked up this recipe & any other kebabs you might have 🙂

  • Reply
    KK
    November 10, 2009 at 11:39 am

    Love this!! Im so excited, I think Ill make this for dinner tomorrow! It sounds so yummy.

  • Reply
    Des
    November 6, 2009 at 6:49 am

    This looks so good. I’ve enjoyed reading through your posts. You have an excellent blog here.

  • Reply
    Amy J in SC
    October 30, 2009 at 9:09 am

    Definitely making this. It’s so simple, don’t know why I’ve never thought about making it as I always order when available on a menu – I love tzatziki.

  • Reply
    mandy
    October 28, 2009 at 9:56 pm

    I’m not a huge beef eater either, this looks delicious and sounds wonderful (as all your recipes do).

  • Reply
    kate
    October 27, 2009 at 9:00 am

    This looks wonderful, Maris. I do love souvlaki, but I think it’s all the greek flavors and nuances that I love even more. Lemon, garlic, olives, more garlic…….how can you go wrong?

  • Reply
    Nutmeg Nanny
    October 26, 2009 at 11:06 pm

    Yummy dinner!

  • Reply
    amy
    October 26, 2009 at 10:44 am

    I’m going to make this on Thursday night

  • Reply
    kat
    October 26, 2009 at 8:56 am

    We like this with chicken or pork!

  • Reply
    Hélène
    October 25, 2009 at 9:16 pm

    I’ll have to try this recipe. We don’t have good Greek restos around here and I’m missing eating a good chicken souvlaki.

  • Reply
    Lydia (The Perfect Pantry)
    October 25, 2009 at 8:52 pm

    Such a nice variation on the traditional meat souvlaki. I could eat like this every day.

  • Reply
    beyond
    October 25, 2009 at 4:44 pm

    this looks delicious! a nice twist on a classic.
    i am a flexitarian. a rack of lamb or a juicy steak (and all other meats) are very tempting to me, but only if the animal the meat comes from had a happy life and was slaughtered humanely. can’t do it all the time, but it’s what i aim for.

  • Reply
    Sues
    October 25, 2009 at 4:09 pm

    Mmmm! I love Chicken Soulvaki but have never attempted to make it on my own. Your recipe looks pretty perfect!

  • Reply
    thatShortChick
    October 25, 2009 at 12:24 pm

    I’m exactly like you on the red meat thing. steak, lamb, etc are no where near tempting me. Lately, I’ve been considering becoming a vegetarian. I figure I should try out an all-veggie (and seafood) diet for at least a month.

  • Reply
    Lexi
    October 25, 2009 at 11:25 am

    um, yum!

  • Reply
    Jill
    October 25, 2009 at 9:04 am

    This looks great! I read Real Simple but didn’t see this one, so thanks for highlighting it. I’m also a chicken and fish eater.

  • Reply
    Daryl
    October 25, 2009 at 7:35 am

    Looks like my kind of meal! I would love that cucmber sauce

  • Reply
    Erin
    October 25, 2009 at 4:43 am

    Looks like a great dinner!

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