high seas chicken souvlaki

high seas chicken souvlaki
  • 8 bamboo skewers
  • 1 cucumber - peeled, seeded, and shredded
  • 1 (12 ounce) container Greek-style yogurt
  • 2 cloves garlic, minced
  • 2 sprigs fresh dill, chopped
  • salt and freshly ground black pepper to taste
  • 2 skinless, boneless chicken breasts, cut into 1/2-inch strips
  • 2 sprigs fresh oregano, chopped
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 3 Roma tomatoes, diced
  • 1 cucumber - peeled, seeded, and diced
  • 1/2 red onion, cut into thin 1-inch-long strips
  • 2 tablespoons extra-virgin olive oil
  • 1/2 lemon, juiced
  • 8 pita bread rounds
  • 4 ounces feta cheese, cut into 1/4-inch slices


  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. Set aside in the refrigerator to chill.
  4. 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.
  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  6. Combine tomatoes, diced cucumber, onion, 2 tablespoons olive oil, salt, and pepper in a bowl. Toss to combine.
  7. Skewer the marinated chicken.
  8. 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.
  9. 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.

08/20/2019
high seas chicken souvlaki, recipe PT15M PT1H 5 455 calories

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