Tuesday, July 17, 2012
I am pretty impressed with myself these days when I manage to get a homemade dinner on the table. A year ago? It happened a few times a week. Now, maybe once, twice if we're lucky. Meals now are usually leftovers and new recipes must take 30 minutes or less.
I still enjoy cooking. But we try to put Juliet to bed before we eat dinner, to maximize our evening time with her, so sometimes we don't even start making dinner until 8pm. That's pretty late. So I was thrilled when I decided to try this chicken souvlaki recipe from Real Simple and it was quick, easy and both Erik and I loved it. I thought of my mom when I ate this meal because she loves chicken gyros. I'll have to make it for her sometime.
Chicken souvlaki (recipe via Real Simple)
4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
1. Heat oven to 200° F. Wrap the bread in foil and place in oven.
2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
3. In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
4. Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
5. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.
The only modifications I made included using cherry tomatoes instead of regular and seasoning the cucumber/yogurt sauce with salt.