High Seas Chicken Souvlaki
This traditional Greek dish is even easy to make in a small galley-style kitchen. Grill marinated chicken and pile it into warm pita bread with yogurt sauce, vegetables, and feta cheese.
Ingredients
Directions
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Soak the bamboo skewers in water for 30 to 40 minutes.
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Place shredded cucumber in a fine mesh sieve and press out excess liquid; allow to drain for 15 minutes.
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Combine yogurt, 2 cloves minced garlic, shredded cucumber, dill, salt, and pepper in a small bowl. Set aside in the refrigerator to chill.
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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.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
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Skewer the marinated chicken.
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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.
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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.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
