Chicken Souvlaki

This is the kind of recipe that elicits that coveted dumb founded, mouth ajar look from its consumers. Success in its ultimate culinary form. Admittedly I have always shied away from trying to make souvlaki at home, but I was wanting to bring a friend of mine who just had twins a really delicious meal for her family, so I bit the bullet. It was so fresh and delicious, accompanied with some hummus and pita points (recipe here), it was a perfect Greek dinner!

Being that I was previously unsure of my Greek making skills, I searched for what I thought looked like a good souvlaki recipe online; a definite departure from my usual wing it method. I came across one from Emeril Lagassee...truly I did not adapt the recipe much, so most of the credit goes to him for sure on this one. 

Chicken Souvlaki

3 lbs. boneless, skinless chicken breasts, cubed

1/4 cup olive oil

2 T red wine vinegar

2 T lemon juice

1 tsp dried rosemary

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Pita breads to serve on

Pita Salad (recipe follows)

Tzatziki Sauce (recipe follows)

Feta cheese crumbles

Combine chicken, olive oil, red wine vinegar, lemon juice, rosemary, oregano, basil and salt and pepper. Cover and marinate, refrigerated, for 2 hours.

Meanwhile put together the Pita Salad and Tzatziki Sauce:

Pita Salad

3 cups shredded lettuce

1/2 of a large cucumber, seeded and peeled and finely chopped

1 cup grape tomatoes, sliced in half lengthwise

1/3 cup olive oil

3 T red wine vinegar

1 tsp dried oregano

Salt and pepper to taste

Toss all the ingredients in a large bowl; adjust seasonings as necessary.

Tzatziki Sauce

1/2 large cucumber, seeded and peeled and finely chopped

1/8 tsp plus 1/4 teaspoon salt

1 cup Greek yogurt

1 T olive oil

1 tsp fresh lemon juice + 1 tsp lemon zest

1-2 tsp dried dill 

1 tsp minced garlic

Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. 

Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.

After the chicken is finished marinating, heat a skillet over medium high heat with a drizzle of olive oil and cook the chicken until browned on all sides and cooked through.

To assemble, place the pita salad on top of a pita bread, top with chicken, feta cheese and tzatziki sauce.  Serve with hummus and pita points!