Chicken Souvlaki

Mmmm Greek food. This dish always makes me think of this little hole-in-the-wall restaurant near our home called "My Big Fat Greek Restaurant". I love the name and their food is phenomenol. Everything is light blue and white and their servers and employees are actually Greek. Their souvlaki is delicious and when I found this recipe, I had to try it. It's close enough to the real thing for me! And a LOT cheaper!

My notes: I've made this dish twice and haven't made the yogurt (tzatziki) sauce. I think I'm just scared of cucumbers. I really hate them. I'll try it next time. Promise! I also don't like olives so I omit those. Enjoy!

Chicken Souvlaki (from RealSimple.com)

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 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

Heat oven to 200° F. Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
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.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.