Chicken Souvlaki with Grilled Pita (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
2 tablespoons freshly chopped dill leaves |
1 tablespoon chopped garlic |
2 teaspoons italian seasoning |
1 tablespoon lemon juice |
3 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces |
1 small cucumber, diced |
2 tablespoons freshly chopped dill leaves |
1 (8-ounce) container plain yogurt |
2 teaspoons lemon juice |
2 teaspoons hot sauce |
salt and freshly ground black pepper |
1 (1-pound bag) refrigerator pizza dough, at room temperature |
flour |
5 large romaine leaves, chopped |
1 tomato, chopped |
1 medium onion, thinly sliced |
Directions:
1. Chicken:
2. In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
4. Tzatziki Sauce:
5. In a medium bowl combine all the tzatziki sauce ingredients and set aside.
6. Grilled Pita Bread:
7. Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
8. Preheat a grill pan or grill over medium heat.
9. Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
10. To Assemble:
11. Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.
12. Cook's Note: Reserve the leftover tzatziki sauce, chicken, tomatoes and onion for Greek Flat Bread.
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