Ingredients
- Souvlaki Marinade:
- two tablespoons freshly chopped dill leaves
- 1 tablespoon chopped garlic clove
- 2 teaspoons Italian seasoning
- 1 tablespoon fresh lemon juice
- 3 tablespoons essential olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 1/2 pounds split chicken white meat, bone and skin removed, sliced into 1-inch pieces
- Tzatziki Sauce:
- 1 small cucumber, diced
- two tablespoons freshly chopped dill leaves
- 1 (8-ounce) container plain yogurt
- 2 teaspoons fresh lemon juice
- 2 teaspoons hot sauce
- Salt and freshly ground pepper
- Grilled Pita Bread:
- 1 (1-pound bag) refrigerator pizza dough, at 70 degrees
- Flour
- Toppings:
- 5 large romaine leaves, chopped
- 1 tomato, chopped
- 1 medium onion, thinly sliced
Directions
Chicken:
In large bowl whisk together all of the souvlaki ingredients, except the chicken. Reserve 1 1/two tablespoons for Round 2 Recipe Greek Flat Bread. Add some chicken and toss to coat. Cover and let marinate not less than half an hour or as much as overnight within the refrigerator.
Heat a sizable skillet over medium-high temperature. Take away the chicken in the marinade and increase the pan. Prepare before the chicken is cooked through, about ten to twelve minutes.
Inside a medium bowl combine all of the tzatziki sauce ingredients and hang aside.
Grilled Pita Bread:
Divide the dough into 4 equal portions. On the floured work surface, unveil each portion into 6 inches across contributing to 1/8-inch thick.
Preheat a grill pan or grill over medium heat.
Grill the dough for two to three minutes per side. The pitas ought to be cooked through but nonetheless pliable and never too crispy.
Place a grilled pita onto a plate, top with a few cooked chicken, lettuce. tomato, onion and a few tzatziki sauce. Repeat with remaining ingredients and arrange on the serving platter.
Cook's Note: Reserve the leftover tzatziki sauce, chicken, tomato plants and onion for Greek Flat Bread.