Easy Chicken Souvlaki

Looking good, eh?

I recently made this dish for dinner not once, but twice because it was so darn delicious. Did I mention that I made it within 30 minutes? Yup, I did. It was so simple!

I got this recipe from an old Real Simple book called Real Simple Meals Made Easy.

Ingredients:
4 pieces flat bread or pitas (I used Trader Joe's Middle Eastern Whole Wheat Flatbread)
2 1/2 teaspoon red wine vinegar
1 tablespoon lemon juice
1 1/2 tablespoon fresh oregano (living the poor grad student life, I used 1 1/2 teaspoon of dried oregano instead)
1 1/2 tablespoon fresh thyme (again, 1 1/2 teaspoon of dried thyme)
1/3 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium tomatoes, cut into wedges
1/2 small red onion, sliced
3/4 cup crumbled Feta cheese
1/4 cup kalamata olives, pitted
4 boneless, skinless chicken breast
1/2 cup plain yogurt (or Greek yogurt)
1 small cucumber, roughly chopped
1 1/2 tablespoon of finely chopped fresh dill (I used 1 tablespoon of dried dill)

Making the Salad & Chicken Marinade-
Combine 1 1/2 teaspoon of red wine vinegar, lemon juice, oregano, thyme, and pepper. Slowly add in the oil. Pour half of this mixture into tomatoes, onion, Feta, and olives. Pour the other half as chicken marinade.
Heat up the grill or sauté pan on high heat. Cook the chicken, turning occasionally until cooked through.

Yogurt Sauce-
While the chicken is cooking, combine the yogurt, cucumber, dill, and the remaining vinegar in a bowl.

Wrap the bread in foil and place in 250 degree oven to warm.

Place the chicken on top of the bread. Pour the yogurt sauce over the chicken, then put the salad next to the chicken. ** There really isn't a rule of how you should place or eat this dish. Do as you wish.

Ta-Da!

Delicious. Next time, you can try the traditional way- lamb!