Wednesday, January 12, 2011

Chicken Souvlaki Gyros

Homemade Pita Pockets:
1 c. warm water
1 tsp. salt
1 T. olive oil
1½ tsp. white sugar
3 c. flour
1½ tsp. yeast

Place ingredients in a large mixer and mix well. Dough should form into a smooth ball and pull away from the sides of the bowl. More flour can be added if necessary. Let dough raise until doubled in size. (Or place ingredients in bread maker and run a dough cycle.) Pre-heat oven to 425 degrees. Roll dough out on a floured surface- as thin as possible without being ridiculous. Dough should be just less than 1/4” thick. Allow dough to rest for 5 minutes. Using a round cutter (5”-6” in diameter) cut as many rounds as you can. Pick up scraps, knead, re-roll and repeat process. Place dough rounds onto a lightly greased pizza stone. Place in oven for 7-8 minutes. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas are softened, cut in half and cut pocket. They can be stored in a plastic bag in the refrigerator for several days.

Chicken Souvlaki Marinade:
c. olive oil
c. balsamic vinegar
3 T. lemon juice
½ tsp. ground pepper
½ tsp. salt
2 T. oregano, dried
4 chicken breast, (boneless, skinless)

In gallon size ziplock bag mix olive oil, balsamic vinegar, lemon juice, pepper, salt, and oregano together. Add chicken breasts, seal and refrigerate for at least 1 hour. Pre-heat oven to 350 degrees. Place chicken in glass baking dish with a little of the marinade. Bake for 50 minutes. Allow chicken to sit for 10 minutes before slicing into thin strips.
Tzatziki Sauce:
1 c. cucumber, seeded & shredded
1 tsp. salt
1 c. yogurt, plain
¼ c. sour cream
1 T. lemon juice
½ T. vinegar
1 tsp. olive oil
1 garlic clove, minced
1 T. fresh dill, chopped
¼ tsp. Greek seasoning

Mix shredded cucumber with 1 tsp. salt and allow it sit for at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, lemon juice, vinegar and olive oil. Season with garlic, fresh dill and greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Refrigerate until ready to use.

2 c. lettuce, torn into small pieces
½ sweet onion, thinly sliced
1-2 tomatoes, chopped & drained
1 green pepper, diced
4 oz. feta cheese, crumbled
chicken strips
tzatziki sauce
pita pockets
Mix lettuce, onion, tomatoes, green pepper and feta cheese together like a salad. Place chicken strips in the bottom of the pita pocket, add a spoonful of salad mixture and top with a generous dollop of tzatziki sauce.

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