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.
Photo: Leigh Loftus
- 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
- 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, ½ teaspoon of the vinegar, and the lemon juice. Slowly add 2 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
- Pour half 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.
19 Comments
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 […]
marla
July 4, 2011 at 9:03 amHey 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 🙂
KK
November 10, 2009 at 11:39 amLove this!! Im so excited, I think Ill make this for dinner tomorrow! It sounds so yummy.
Des
November 6, 2009 at 6:49 amThis looks so good. I’ve enjoyed reading through your posts. You have an excellent blog here.
Amy J in SC
October 30, 2009 at 9:09 amDefinitely 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.
mandy
October 28, 2009 at 9:56 pmI’m not a huge beef eater either, this looks delicious and sounds wonderful (as all your recipes do).
kate
October 27, 2009 at 9:00 amThis 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?
Nutmeg Nanny
October 26, 2009 at 11:06 pmYummy dinner!
amy
October 26, 2009 at 10:44 amI’m going to make this on Thursday night
kat
October 26, 2009 at 8:56 amWe like this with chicken or pork!
Hélène
October 25, 2009 at 9:16 pmI’ll have to try this recipe. We don’t have good Greek restos around here and I’m missing eating a good chicken souvlaki.
Lydia (The Perfect Pantry)
October 25, 2009 at 8:52 pmSuch a nice variation on the traditional meat souvlaki. I could eat like this every day.
beyond
October 25, 2009 at 4:44 pmthis 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.
Sues
October 25, 2009 at 4:09 pmMmmm! I love Chicken Soulvaki but have never attempted to make it on my own. Your recipe looks pretty perfect!
thatShortChick
October 25, 2009 at 12:24 pmI’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.
Lexi
October 25, 2009 at 11:25 amum, yum!
Jill
October 25, 2009 at 9:04 amThis 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.
Daryl
October 25, 2009 at 7:35 amLooks like my kind of meal! I would love that cucmber sauce
Erin
October 25, 2009 at 4:43 amLooks like a great dinner!