Chicken Souvlaki Pita
This is so good. Like run into your ex boyfriend while you're with a better looking man good.
The best part is, you can double or triple the meat recipe, freeze it in batches and presto! You have some meal prep done for those lazy summer day coming your way.
1.5 pounds uncooked boneless skinless chicken breasts, cut into bite-sized pieces*
5 cloves garlic, peeled and minced
2 tablespoons olive oil*
1 tablespoon dried oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly-cracked black pepper
juice of 1 large fresh lemon
pita bread, fresh baby arugula (or chopped Romaine), thinly-sliced red onions, sliced cherry tomatoes, crumbled feta cheese, chopped fresh parsley, tzatziki sauce
DIRECTIONS: 1. Combine chicken pieces, garlic, olive oil, oregano, salt and black pepper in a large ziplock bag or mixing bowl, and toss until the chicken is evenly coated. Seal/cover and refrigerate for 30 minutes, or up to 1 day. 2. Remove chicken from bag/bowl, and discard the leftover marinade. Thread chicken onto skewers**. 3. To Cook Chicken On The Grill: Preheat grill to medium-high. Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside. Transfer skewers to a separate plate, and set aside. 4. To Cook Chicken In The Oven: Preheat broiler, and place the rack about 5-6 inches from the top of the oven. Place skewers on a large baking sheet, and broil for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside. Transfer skewers to a separate plate, and set aside. 5. To assemble the chicken souvlaki pitas, lay a piece of pita bread out on a flat surface, and top it with a few pieces of chicken and your desired toppings. Serve immediately.
*I recommend using traditional olive oil for this recipe, not extra virgin olive oil, since it has a higher smoke point.
**If using wooden skewers, be sure to soak them completely in water for at least 30 minutes before cooking so that they do not burn.