Chicken souvlaki
Serves 2
Succulent grilled, marinated pieces
of chicken served in a warm flatbread with crisp salad vegetables
and creamy tzatziki (Greek yogurt and cucumber sauce).
3 tablespoons extra virgin olive
oil
1 tablespoon lemon juice
1 clove garlic — minced
½ teaspoon dried oregano
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 wooden skewers (soaked in water to prevent burning)
12 oz (340g) skinless chicken breast — cut into bite-size pieces
2 flatbreads, such as pocketless pita
¼ cup tzatziki (store-bought or homemade)
A few red onion slices
2 Romaine (cos) lettuce leaves
1 tomato — diced
ADD the extra virgin olive oil, lemon
juice, garlic, oregano, cumin, salt and pepper to a screw top jar
and shake to combine. ADD the chicken to a bowl, pour over the
marinade, and mix to combine. MARINATE, covered, in the refrigerator
for at least 30 minutes (or overnight). THREAD the chicken pieces
tightly onto each skewer. COOK the skewers on a hot grill or grill
pan for 6 minutes, turning once and brushing regularly with the
marinade. WHILE the chicken is cooking, warm the flatbreads in the
oven, or very lightly toast under the oven broiler. REMOVE the
cooked chicken from the skewers and place on the flatbreads with the
lettuce, tomato and red onion slices. Drizzle with the tzatziki,
wrap, and serve.
Variation: Use cubes of fresh tuna instead of chicken and
cook for 4 minutes instead of six minutes.
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