easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, December 8, 2014

Skillet Chicken Souvlaki

Skillet Chicken Souvlaki
I heavily adapted this recipe from Cooking Light, mainly in that I served it on naan instead of pita. I always prefer naan to pita, as long as it is homemade. My parents' garden has provided lots of bell peppers, tomatoes and cucumbers this fall, which fits perfectly into this meal.  The red bell pepper was from Kroger and the green bell pepper was from the garden.  The size difference between the two was spectacular, the garden bell pepper was about a quarter of the size of the grocery store bell pepper.  I wonder what they are doing to those peppers.  Everyone loved this meal and it also provided great leftovers.  I may have had a couple naan slathered in the cucumber yogurt sauce, it is one of my most favorite foods.
Skillet Chicken Souvlaki

1 cucumber, peeled, seeded and grated
1 clove garlic, minced
1 cup plain Greek yogurt
½ lemon, juiced
½ teaspoon salt
¼ teaspoon fresh cracked pepper

1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon oregano
2 boneless skinless chicken breasts, sliced
1 bell pepper, any color, seeded and sliced

1 tomato, chopped
1 recipe naan or pita

Stir together the cucumber, garlic, yogurt, lemon juice, salt and pepper in a small bowl. Set aside.

Heat the olive oil in a large skillet over medium high heat. Add the garlic and oregano, saute for 30 seconds. Add the chicken and bell pepper, saute for 5 to 7 minutes, until the chicken is cooked through. Serve the chicken on naan or pita, topped with the tomato and yogurt sauce.
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