Chicken Souvlaki

My friend Katie turned me on to this Skillet Chicken Souvlaki recipe from the August issue of Cooking Light, and I used it as a springboard for tonight's dinner. For side dishes, we had a salad dressed with a red-wine vinaigrette dressing and Homemade Pita Chips, my latest foray into fried bread which is very popular at our house. This dinner came together very quickly—perfect for a weeknight.

Chicken Souvlaki
Olive oil
1 onion, chopped
1 green bell pepper, chopped
1 lb. chicken cutlets, sliced into strips
1 large garlic clove, minced
1 tsp. dried oregano
1/2 tsp. lemon zest
Salt and pepper
Pita bread
Tzaziki Sauce

1. Sauté onion and bell pepper in hot oil for 5 minutes. Add in chicken strips, and cook, stirring occasionally, 10 minutes or until done. Stir in garlic, and cook 1 minute. Stir in oregano, lemon zest, salt, and pepper.
2. Spoon chicken mixture into pita bread halves; top with Tzaziki Sauce.

Tzaziki Sauce:
1 (7-oz.) container Greek yogurt
1/2 English cucumber, peeled and diced
1 tsp. lemon zest
Juice from 1/2 lemon
1/2 tsp. dillweed
Salt and pepper to taste

1. Stir together all ingredients.

Homemade Pita Chips
Peanut oil
Pita bread, cut into triangles and split
Salt and pepper to taste

1. Heat peanut oil in a Dutch oven; fry pita bread, in batches, in hot oil until golden. Sprinkle with salt and pepper to taste.


Greek Salad
1 small head green leaf lettuce, chopped
1 pint grape tomatoes, halved
1/2 English cucumber, chopped
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
Salt and pepper
Crumbled feta
1/4 cup chopped kalamata olives

1. Combine lettuce and next 2 ingredients in a bowl.
2. In a small bowl, combine red wine vinegar and next 4 ingredients until combined. Pour over lettuce mixture, tossing gently.
3. Divide salad among plates, and sprinkle with feta and olives.