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Chicken Souvlaki with Tzatziki and Feta

April 26, 2016

Kevin made this pita sandwich filled with tasty chicken.  We enjoyed the flavors of this unique dish.  This is Kevin’s version of the recipe from Redbook, May 2016.  Thank you Kickstarter Backers for backing this recipe.


1/4 c. fresh lemon juice (about 2 lemons)

3 tbsp extra-virgin olive oil

2 cloves garlic, minced

2 tbsp finely chopped fresh flat-leaf parsley

2 tsp dried oregano

1/2 tsp. pepper

1/4 tsp. sea salt

1 1/2 lbs boneless, skinless chicken breasts, cubed

4 8-in pita breads, oat bran and stone ground whole wheat

2 c. chopped romaine lettuce

3 Roma tomatoes

2 oz. feta cheese, crumbled

Tzatziki Sauce:

1 clove garlic minced

1/4 tsp. Kosher salt

1 Tbsp fresh lemon juice

1/2 c. 2 % plain Greek yogurt

1/4 English cucumber, peeled, halved lengthwise, seeded, and finely chopped

1 tbsp. finely copped fresh mint leaves

1 tbsp finely chopped fresh flat-leaf parsley


In a large bowl, whisk together the lemon juice, olive oil, garlic, parsley, oregano, and pepper, and salt.  Add the chicken, toss to coat, cover the bowl, and refrigerate for at least 30 minutes or up to 8 hours.

Make sauce.  In a small bowl, combine the garlic and salt, mashing the garlic into a paste.  Stir in the lemon juice.  Add the yogurt, cucumber, mint, and parsley, and stir.  It will keep in an airtight container in the refrigerator for 4 days.

Cook the chicken until done.

Warm the pita breads.  Lay each warm pita bread on a plate andspread 1 12/ tbsp tzatziki on each.  Divide the lettuce among the pitas, arranging it in a line down the center of each pita; repeat with the tomatoes and feta.  Add the chicken. Fold and eat.




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