MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Chicken Skewers w/Yogurt Sauce (Chicken Souvlaki)
 Categories: Poultry, Citrus, Herbs, Chilies, Dairy
      Yield: 4 servings
 
MMMMM--------------------------CHICKEN-------------------------------
           Fine grated zest of 1 lemon
    1/4 c  Lemon juice
    1/2 ts Dried oregano
      1 cl Garlic; fine chopped
           Salt & fresh ground pepper
      1 ts Maras pepper
           +=OR=+
    1/2 ts Paprika
           +=PLUS=+
    1/8 ts Cayenne pepper
    1/3 c  Olive oil
      1 lb Boned, skinned chicken; in
           - 3/4" cubes

MMMMM------------------------YOGURT SAUCE-----------------------------
      1 c  Plain yogurt
      2 tb Tahini
      4 ts Lemon juice
           Salt & fresh ground pepper

MMMMM--------------------------TO SERVE-------------------------------
      4    (6") pita breads; left
           - whole; do not split
     12    Cherry tomatoes; halved
      1    Persian cucumber; thin
           - sliced
    1/4 sm Red onion; thin sliced
      1 c  Packed arugula
           Leaves from 3 to 4 sprigs
           - mint
 
  In a medium bowl whisk, combine the lemon zest, lemon
  juice, oregano, garlic, Maras pepper (or cayenne and
  paprika), salt, and pepper. Gradually whisk in the olive
  oil.
  
  Scoop out and set aside 1/4 cup of the marinade to use
  when serving. Add the chicken pieces to the bowl with
  the remaining marinade. Cover and refrigerate for 30
  minutes, or for up to 2 hours. (Longer is better if you
  have time!)
  
  MAKE THE YOGURT SAUCE: In a small bowl, whisk the tahini
  and yogurt together until smooth. Stir in 3 teaspoons of
  lemon juice, salt and pepper. Taste and add more lemon
  juice, salt, or pepper as needed.
  
  If cooking on an outdoor grill, soak 6 bamboo skewers in
  warm water (or use metal skewers).
  
  To cook the chicken on a grill: Light a charcoal grill
  or turn a gas grill to medium-high. Oil the grates
  before grilling. Thread the chicken pieces on metal or
  soaked bamboo skewers while the grill is heating.
  
  Grill, turning occasionally, for 3 to 4 minutes, or
  until seared on the outside and cooked through to an
  internal temperature of 165F. Transfer the cooked
  chicken to a platter and set aside.
  
  To cook the chicken on the stovetop: Set a cast iron
  grill pan over medium-high heat and heat until hot. A
  flick of water should sizzle instantly on contact. Turn
  on a vent fan or open a window; the chicken will be
  smoky.
  
  Add a teaspoon of oil to the grill pan and swirl to
  coat. Working in batches if necessary, lay the chicken
  pieces on the hot grill pan and cook, turning often with
  tongs, for 4 to 6 minutes, or until seared on the
  outside and cooked through to an internal temperature of
  165F. Transfer the cooked chicken to a platter and set
  aside.
  
  On the hot grill pan or on the outdoor grill, warm the
  pita bread for a minute or two, turning once, until
  slightly puffed and warm to the touch.
  
  ASSEMBLE THE SOUVLAKI SANDWICHES: Spread each pita with
  2 tablespoons or more of the yogurt sauce, to taste. Top
  each with a quarter of the chicken pieces, tomatoes,
  cucumber, onion, arugula, and mint. Drizzle with a few
  spoonfuls the reserved marinade and serve.
  
  Recipe by Sally Vargas
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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