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CHICKEN RECIPE OF THE DAY (November 23rd 2006): Greek Chicken Souvlaki
 by Kate
Ingredients: 4 pieces flat bread or pitas, 2 tomatoes cut into wedges, 1/2 small red onion thinly sliced, 3/4 cup crumbled feta, 1/4 cup kalamata olives pitted, 1 1/2 tsp. dried oregano, 1 1/2 tsp. dried thyme, 1/4 tsp. freshly ground black pepper, 2 1/2 tsp. red wine vinegar, 1 tbsp. fresh lemon juice, 5 tbsp. extra-virgin olive oil, 4 boneless skinless chicken breasts cut into pieces, 1/2 cup plain yoghurt, 1 small cucumber diced, 1 1/2 tbsp. minced fresh dill

Method: 1. Heat oven to 200° F. Wrap the bread in foil and place in oven. 2. In a medium bowl, combine the tomatoes, onion, feta and olives. 3. In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. 4. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. 5. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. 6. Add the chicken to the remaining vinaigrette, toss, and set aside. 7. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes. 8. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. 9. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold. (serves 4 people)
BON APÉTIT......
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