High Seas Chicken Souvlaki recipe
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Ingredients
- 8 bamboo skewers 1 cucumber - peeled, seeded, and shredded 1 (12 ounce) container Greek-style yogurt 2 cloves garlic, minced 2 sprigs fresh dill, chopped salt and freshly ground black pepper to taste 2 skinless, boneless chicken breasts, cut into 1/2-inch strips 2 sprigs fresh oregano, chopped 2 cloves garlic, minced 1 lemon, juiced 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper to taste 3 Roma tomatoes, diced 1 cucumber - peeled, seeded, and diced ½ red onion, cut into thin 1-inch-long strips 2 tablespoons extra-virgin olive oil ½ lemon, juiced 8 pita bread rounds 4 ounces feta cheese, cut into 1/4-inch slices
Nutrition Info
- 688.5 caloriescarbohydrate: 70.1 gcholesterol: 76.7 mgfat: 31 gfiber: 4.3 gprotein: 31.9 gsaturatedFat: 11 gservingSize: -sodium: 944 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions High Seas Chicken Souvlaki
Directions
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Soak the bamboo skewers in water for 30 to 40 minutes.
Place shredded cucumber in a fine mesh sieve and press out excess liquid, allow to drain for 15 minutes.
Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.
Place chicken in a bowl and add the oregano, 2 cloves minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper in a large bowl, stir thoroughly and set aside in the refrigerator to chill for 20 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
Skewer the marinated chicken.
Grill the chicken skewers, squeezing with juice from 1/2 a lemon while cooking, until browned and no longer pink inside, about 5 minutes on each side.
Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side. Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad. Top with feta cheese slices.