Gyro-Style Chicken Souvlaki
Ingredients List
For the Souvlaki Marinade:
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¾ cup balsamic vinaigrette salad dressing
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3 tablespoons lemon juice
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1 tablespoon dried oregano
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½ teaspoon freshly ground black pepper
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4 skinless, boneless chicken breast halves
For the Tzatziki Sauce (Cucumber Yogurt Sauce):
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½ cup seeded, shredded cucumber
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1 teaspoon kosher salt
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1 cup plain yogurt
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¼ cup sour cream
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1 tablespoon lemon juice
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½ tablespoon rice vinegar
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1 teaspoon olive oil
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1 clove garlic, minced
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1 tablespoon chopped fresh dill
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½ teaspoon Greek seasoning
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kosher salt to taste
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freshly ground black pepper to taste
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4 large pita bread rounds
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1 heart of romaine lettuce, cut into 1/4 inch slices
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1 red onion, thinly sliced
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1 tomato, halved and sliced
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½ cup kalamata olives
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½ cup pepperoncini
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1 cup crumbled feta cheese
Instructions
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In a small bowl, whisk together balsamic vinaigrette, the juice of half a lemon, oregano, and 1/2 teaspoon black pepper. Place the chicken in a large resealable bag, pour the marinade over the chicken, seal, and refrigerate for at least 1 hour.
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Preheat the grill to high heat.
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Toss the shredded cucumber with 1 teaspoon kosher salt and let it sit for 5 minutes. In a medium bowl, combine yogurt, sour cream, 1 tablespoon of lemon juice, rice vinegar, and olive oil. Add garlic, fresh dill, and Greek seasoning. Squeeze excess water from the cucumber and stir it into the sauce. Adjust seasoning with kosher salt and pepper, then refrigerate until ready to serve.
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Remove chicken from the marinade and place it on the hot grill. Discard the leftover marinade. Grill the chicken for about 8 minutes on each side, or until the juices run clear. Let the chicken rest for 10 minutes before slicing into thin strips.
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Place the pita rounds on the grill for about 2 minutes, turning frequently until heated through. Arrange the warm pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve the tzatziki sauce and feta cheese in separate bowls. Assemble pitas by filling them with the chicken and toppings.
Nutritional Information (per serving)
| 764 | Calories |
| 41g | Fat |
| 56g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 764 | |
| % Daily Value * | |
| Total Fat 41g | 52% |
| Saturated Fat 15g | 76% |
| Cholesterol 133mg | 44% |
| Sodium 3170mg | 138% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 4g | 14% |
| Total Sugars 12g | |
| Protein 44g | 89% |
| Vitamin C 21mg | 24% |
| Calcium 566mg | 44% |
| Iron 5mg | 25% |
| Potassium 728mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5