Chicken Souvlaki and Feta Tzatziki Sauce
Tender marinated chicken strips nestled in warm, soft skillet flatbreads with Greek dressing and feta tzatziki sauce.
Ingredients (4 servings)
- 2 pounds chicken cutlets
- coarse salt and fresh black pepper
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon McCormick Tuscan Seasoning (or 2 teaspoons dried oregano + 1 teaspoon dried thyme + ¼ teaspoon red pepper flakes)
- 1 teaspoon Dijon mustard
- 1 cup cucumber peeled, seeded, and diced small
- coarse salt
- 1 cup sour cream or Greek yogurt
- 1/3 cup crumbled feta cheese, optional
- 1 clove of garlic, minced
- 2 teaspoons fresh-squeezed lemon juice
- 1 tablespoon fresh dill
- fresh ground black pepper
- metal or wooden skewers
- skillet flatbreads
- Greek dressing, optional
- chopped or sliced tomato, red onion and lettuce, for garnish
Instructions
- The night before or the morning of: trim visible fat off the chicken and cut crosswise into 1” wide strips. Season generously with salt and pepper. In a large glass or stainless steel bowl whisk all the marinade ingredients together, season to taste with salt and pepper. Add the chicken and toss well. Cover and store in refrigerator overnight.
- To make the sauce: sprinkle the diced cucumber lightly with salt and drain in a wire strainer over a bowl in the refrigerator 1-2 hours ahead of time.
- Combine with the sour cream, feta, garlic, lemon and dill. Season to taste with salt and pepper. Store in refrigerator.
- You can skewer the chicken and grill it on an outdoor grill or use a grill pan stove top. If using wooden skewers soak in water for a half hour or so before grilling. Skewer each piece twice lengthwise. Grill on all sides until cooked through.
- Serve on warm flat or pita bread with tzatziki sauce (and/or Greek dressing) garnished with fresh vegetables like tomato, onion and lettuce.
