High Seas Chicken Souvlaki
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
62
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cloves
Garlic (minced)2 sprigs
Dill (fresh, chopped)1
Salt2 sprigs
Oregano (fresh, chopped)2 tbsps
Extra-Virgin Olive OilDirections:
1
Soak the bamboo skewers in water for 30 to 40 minutes
2
Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes
3
Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl
4
Set aside in the refrigerator to chill
5
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
6
Preheat an outdoor grill for medium-high heat and lightly oil the grate
7
Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl
8
Toss to combine
9
Skewer the marinated chicken
10
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
11
Heat the pita bread on the grill until warmed through, 1 to 2 minutes on each side
12
Top each heated pita bread round with chicken from 1 skewer, 1 to 2 spoonfuls of yogurt sauce, and tomato salad
13
Top with feta cheese slices