Chicken Souvlaki and Tzatziki


Ingredients
Chicken Souvlaki 
4 pieces flatbread or pitas
2 tomatoes, cut into wedges
½ small red onion, thinly sliced
¾ cup Feta cheese
½ teaspoon dried oregano
1 ½ teaspoons dried thyme
¼ teaspoon black pepper
2 ½ teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1 drop Oregano oil


Tzatziki 

16 ounces plain Greek yogurt
1 cucumber, grated
4–8 cloves garlic
2 teaspoons olive oil
1 teaspoon white or red wine vinegar
1 tablespoon dill
Salt and pepper, to taste 


Instructions

  1. Preheat oven to 200° F wrap bread in foil and place in oven.
  2. Peel and grate cucumber, let drain two to three hours.
  3. Add grated cucumber and remaining Tzatziki ingredients to bowl. Stir until combined and set aside.
  4. In a medium bowl, combine tomatoes, onion, Feta, and olives.
  5. In small bowl, combine oregano, thyme, pepper, 1 ½ teaspoons of vinegar, lemon juice, and Oregano oil. Slowly add 4 tablespoons of extra-virgin olive oil, whisking constantly until incorporated.
  6. Pour 2 ½ tablespoons of vinaigrette over tomato mixture, toss, and set aside. Add chicken to remaining vinaigrette, toss, and set aside.
  7. Heat remaining oil in large skillet over medium-high heat. Transfer chicken without liquid to skillet and heat, turning occasionally until cooked through, about five minutes.
  8. Once bread is warm, top with chicken, tomato mixture, and Tzatziki sauce. 

Chicken Souvlaki and Tzatziki

Servings:4–6

Prep Time:15 min

Cook Time:20 min

Difficulty:Medium

Ingredients:

Chicken Souvlaki
4 pieces flatbread or pitas
2 tomatoes, cut into wedges
½ small red onion, thinly sliced
¾ cup Feta cheese
½ teaspoon dried oregano
1 ½ teaspoons dried thyme
¼ teaspoon black pepper
2 ½ teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1 drop Oregano oil


Tzatziki

16 ounces plain Greek yogurt
1 cucumber, grated
4 to 8 cloves garlic
2 teaspoons olive oil
1 teaspoon white or red wine vinegar
1 tablespoon dill
Salt and pepper, to taste

Instructions:

  1.  Peel and grate cucumber, let drain two to three hours.
  2. Preheat oven to 200° F wrap bread in foil and place in oven.
  3. Add grated cucumber and remaining Tzatziki ingredients to bowl. Stir until combined and set aside.
  4. In a medium bowl, combine tomatoes, onion, Feta, and olives.
  5. In small bowl, combine oregano, thyme, pepper, 1 ½ teaspoons of vinegar, lemon juice, and Oregano oil. Slowly add 4 tablespoons of extra-virgin olive oil, whisking constantly until incorporated.
  6. Pour 2 ½ tablespoons of vinaigrette over tomato mixture, toss, and set aside. Add chicken to remaining vinaigrette, toss, and set aside.
  7. Heat remaining oil in large skillet over medium-high heat. Transfer chicken without liquid to skillet and heat, turning occasionally until cooked through, about five minutes.
  8. Once bread is warm, top with chicken, tomato mixture, and Tzatziki sauce.

Tips:


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