CHICKEN SOUVLAKI PITA

By Brynn McDowell
https://www.thedomesticdietitian.com
@thedomesticdietitian

Published in the TML Magazine Issue 6, 2020

“In 2011, Dan and I went to Greece for the first time. It was the third country on what we call our “European Tour”. Dan had arranged for us to all stay at a co-worker’s summer home in Greece. However, when we arrived there off the ferry, Dan could not get his co-worker to call him back and we were all stranded without lodging in a small island town. To top it all off, we weren’t staying in some tourist hot-spot in Greece. We were in a small town called Monemvasia – located on an island off the coast of the Peloponnese. One night, while staying at the house in Greece, Jacob the hotel owner came over to “cook” us dinner. We weren’t sure to expect, especially when he pulled up to the house at 8pm with just some chicken, lemons and pita. He lit the fire pit out front and laid skewers of marinated chicken over the coals. After a few minutes of grilling, he placed the chicken in a slightly charred pita, squeezed with fresh lemon and topped with a dollop of tzatziki. The flavor was amazing – so many great herbs in the marinated chicken, the pita was perfection and the squeeze of lemon on top was all you needed to bring all the flavors together. He handed each of us a pita and we stood right there by the fire and enjoyed the best chicken souvlaki we’ve ever had.

Ingredients

Chicken marinade

  • 1 lb chicken thighs

  • 1/4 cup olive oil

  • 1 lemon

  • 2-3 cloves garlic minced

  • 1 tbsp dried oregano

  • 1 tbsp dried basil Roasted tomatoes

  • 1 cup cherry tomatoes

  • 1 clove garlic minced

  • 1 tbsp olive oil

Putting it all together

  • 4 pitas

  • 4 tbsp tzatziki

  • 1 lemon

  • Fresh dill for garnish

Instructions

For the Chicken

1. Cut chicken thighs into 1-2 inch chunks and then thread onto skewers.

2. Place the chicken skewers in a large plastic bag or dish large enough, and cover with olive oil, juice of 1 lemon, 2-3 cloves minced garlic, dried oregano and dried basil.

3. Cover and refrigerate for about 30 minutes (can leave in marinade up to 24 hours).

4. When ready to cook, grill over medium- high heat until cooked through (about 5 minutes each side) or cook over stove on medium heat.

For the Tomatoes

5. Place cherry tomatoes, olive oil and garlic in foil and seal tightly.

6. Place in oven or over grill for ~10 minutes, until roasted and starting to burst.

7. Putting it all together.

8. Take a pita and place chicken skewer, top with roasted tomatoes, 1 tbsp tzatziki sauce, squeeze of fresh lemon and chopped dill

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