My love affair with Greek food
Amit will tell you how much he hates it when I decide where to go for lunch, when at school. I decide on My Big Fat Greek restaurant 2 out of 3 times. I so love the food there. Ever since they added the healthier version of their pitas, I love it even more. So obviously I had to try to make one of the dishes I love, Chicken Souvlaki. So I went about the usual internet search for that perfect recipe. I happened to read this recipe by Joelen in her blog called ‘What’s Cookin, Chicago?’. I adapted the recipe a little bit to suit my culinary requirements. This recipe makes about 5-6 servings of the chicken souvlaki pita. It takes about 20 minutes of preparation time and 30 minutes of cooking time. I usually marinate the chicken the previous night so dinner is ready in about 30 mins the next day.
For Chicken Marinade
- 4 chicken breasts (cleaned and cut into bite size pieces)
- 3 cloves garlic
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 1 tbsp dried oregano
- 1/4 tsp dried thyme
- 1/2 cup chopped fresh coriander
- 1/2 tsp freshly ground pepper
- 1/2 tsp salt
- 1 cup plain yogurt
- 1/2 cucumber (peeled)
- 2 cloves garlic
- pinch of freshly ground pepper
- salt to taste
- 1 tsp lemon juice
For the Pita and Filling
- 1/2 onion sliced
- 1 tomato sliced
- Greens (lettuce different kinds)
- Hummus (store bought)
- 5-6 pita pocket halves
- Marinate the chicken overnight in the “For Chicken Marinade” ingredients.
- About half hour before the chicken souvlaki is to be served, place the chicken pieces in an broiling dish without the excess marinade. Broil the chicken on both sides for about 5-7 minutes each.
- Meanwhile put all the tzatziki sauce ingredients in a food processor and blend to a smooth sauce.
- Chop the onions and tomatoes and mix a couple of teaspoons of the tzatziki sauce with this and set aside.
- Once the chicken is broiled, heat the pita pockets in the oven for a couple of minutes.
- Spread a couple of teaspoons of hummus inside the pita pocket.
- Fill the pita pocket half way up with the onions, tomatoes and the greens.
- Add about 4-5 pieces of the chicken making sure to press it into the pita pocket.
- Top it off with some more onions, tomatoes and greens.
- Serve with the tzatziki sauce on the side. (You could also drizzle the sauce into the pita pocket if you like).
Two of these pita pockets are a complete meal. These are quick and easy to make and was also one of the dishes we used to make during our very busy exam schedule. If you want to make a more original tzatziki sauce, you must hang the curd in the refrigerator for a couple of hours so that the sauce is a thicker consistency. You would also need to drain the water out of the cucumber before tossing it into the food processor. But both Amit and I like the thinner consistency of the sauce so I did not have to do the extra couple of steps.
Hope you enjoy the recipe and here’s the link for Joelen’s recipe http://joelens.blogspot.com/2010/07/chicken-souvlaki.html.