lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Wednesday, August 31, 2011

Chicken Souvlaki

chicken souvlakiIt's no secret how much I love Greek food, especially from Niko Nikos.  When I saw this recipe in the September 2011 issue of Martha Stewart Living, it immediately went into our menu plan.  I used my regular pita bread recipe, which I am still working on getting the pitas to be nice circles.  It was very similar to Chicken Gyros, but with a little brighter flavor thanks to all the fresh lemon juice.  Miss F gobbled up the chicken and kept exclaiming "more pita!"  Considering she rarely likes breads, I take that as a success.  Normally, she is shouting "more meat!"  The skewers would also be great on the grill...if only we had one. 
Chicken Souvlaki

1 ½ teaspoons lemon zest
3 tablespoons lemon juice
2 garlic cloves, minced
1 teaspoon oregano
2 tablespoons extra virgin olive oil
¾ teaspoon coarse salt
1 pound boneless skinless chicken breasts, cut into 2” cubes
1 cucumber, chopped
½ cup fat free Greek yogurt
3 plum tomatoes, cut into eighths
½ onion, cut into 2” pieces
Pita bread

Whisk together lemon zest, 2 tablespoons lemon juice, half of the garlic, oregano, oil and salt. Add chicken and toss to coat. Marinate for 30 minutes at room temperature. Stir together remaining lemon juice, remaining garlic, remaining salt, cucumber, and yogurt. Thread the chicken, tomatoes and onion onto metal skewers and place on a broiling pan. Broil for 5 to 7 minutes, until chicken is cooked through. Serve skewers with pita and cucumber yogurt sauce.
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1 comment:

Kelsey said...

This looks delicious, Katie. Michael and I love Greek food, so we must give these a try soon!

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