Wednesday, March 30, 2011

Grilled Greek Chicken Souvlaki

Guess what? I don't really love chicken. There are a few preparations I adore (wings and Perfect Roast Chicken, mainly), but for the most part I find it to just be kind of eh. However, it's easy, fairly inexpensive, and basically a blank slate, so I am always looking for chicken dishes that knock my socks off. And if my favorite husband likes them, that's good too.

So, when one of my very favorite blogs advertised grilled chicken for people who don't like grilled chicken I was intrigued. As per the usual, they didn't disappoint - this chicken is delicious. Not only did I love this chicken for dinner on Friday, but I loved it on Saturday for lunch too. Plus there's the added bonus that this dinner was about as easy as they come: mix up a marinade, grill a few chicken breasts, chop some veggies, and pile it all on a flatbread. That's my kind of Friday night dinner.

Grilled Greek Chicken Souvlaki
A White Hot Original
serves 4

4 white flatbreads or pocketless pitas
1/2 cup plain Greek yogurt
1 recipe Grilled Greek Chicken (below)
1 cucumber, seeded and chopped
2 tomatoes*, sliced into wedges
1/2 red onion, thinly sliced
1/3 cup kalamata olives, pitted and chopped
1/2 cup crumbled feta
1/2 cup flat-leaf parsley, finely chopped

Wrap flatbread in foil and heat at 350 degrees until warm (about 10 minutes).

Thinly slice grilled chicken.

Spread a couple of tablespoons of yogurt on each flatbread. Top with 1/4 of the grilled chicken. Divide remaining ingredients equally and top flatbread.

Grilled Greek Chicken
Barely adapted from Dinner: a Love Story
serves 4

1lb chicken breasts
1/2 cup Greek yogurt
1 clove garlic, grated or minced
Juice 2 lemons
1 teaspoon dried oregano (or 2 teaspoons fresh)
1/4 teaspoon cayenne
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons kosher salt
freshly-ground pepper (at least 10 turns of the grinder)

Between sheets of plastic wrap, pound chicken breasts until uniformly thin, about 1/2 - 3/4".

Mix yogurt and remaining ingredients (through pepper) in a small bowl. Add mixture and chicken to a heavy duty plastic bag, smush around to coat chicken with marinade. Refrigerate for at least two hours, turning occasionally if you think about it.

Prep grill. Grill marinated chicken until cooked through, about 3 minutes per side. Remove from grill and let rest for a few minutes.

Eat it up!

*My little tomato secret: When the tomatoes at the grocery are crap (i.e. basically all the time), I buy the Ugly Ripe tomatoes at Publix. They're a little bit pricey, but they are actually red inside. And they taste like tomatoes.

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