Wednesday, March 28, 2012

Chicken Souvlaki Pita

I have an updated chicken souvlaki pita post if you're interested in prettier photos and a slightly altered recipe that's just a bit more delicious.

Souvlaki is a Greek way of cooking smaller pieces of meat or vegetables on a skewer. Though my recipe wasn't made using skewers, I'm still calling it souvlaki. Poh-tay-to, poh-tah-to.

You can buy your own pita but I made my own. Why? Because I can't seem to find delicious flatbread pitas at the grocery store; only pita pockets. It's a bit time consuming - you'll need to give yourself two hours to make them - but it's worth it. The following recipe yields 4 pitas.

  1. Toss together the flour and salt
  2. Bloom the yeast in warm water with the sugar
  3. Add wet ingredients (water, yeast, sugar, oil) to the dry ingredients (flour, salt).
  4. Stir to combine
  5. Dump dough onto work surface
  6. Knead for 10 to 15 minutes until dough is elastic and smooth
  7. Add a little oil to a large bowl
  8. Roll dough in oil
  9. Make sure dough surface is well coated in oil
  10. Cover bowl with saran wrap
  11. Let the dough rise for about an hour until it has doubled in size
  12. Punch the dough down
  13. Knead dough until surface is no longer oily
  14. Cut dough into 4 even pieces
  15. Roll out each piece - 1/4" thick
  16. Bake on a sheeting pan at 350 degrees for 2 minutes
  17. Let the pitas cool for about 5 minutes
  18. Wrap pitas in a clean towel until you're ready to serve them
  19. Melt a little butter in a frying pan
  20. Let the pita toast for about two minutes
  21. Flip when it's golden and repeat with the remaining pitas, and keep them wrapped up in a towel or foil so they stay warm and stop them from drying out







8 to 10 baby bell peppers
8 to 10 kosher dill gherkins
2 or 3 chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon
6 oz container of Greek yogurt
1 kirby cucumber (or 1/4 an English cucumber)
3 tablespoons chopped parsley
4 plum tomatoes
1/4 red onion
3 or 4 cloves of garlic

**You can customize your pita filling ingredients depending on what you like.

Cut up the baby bells into strips and cook on a grill pan, grill, or frying pan - depending on what you have at your disposal.
To prepare the chicken, roughly chop up some garlic (2 or 3 cloves), cut up the chicken thighs (2 or 3 thighs), squirt with the juice of half a lemon, sprinkle with salt and pepper (1 tsp, 1/2 tsp respectively), and cook on a grill pan. You can leave the chunks of chicken big but I like to cut it up even smaller after it's been cooked to make it easier to eat once it's inside the pita.
To prep the tomatoes, cut in half, squeeze out the pulp-y insides, and dice.
Chop up about 2 tablespoons of parsley, 1/4 cup of red onion, and 1/2 cup of gherkins.
To make the tsatsiki sauce, finely dice the kirby cucumber, mince 1 clove of garlic, and combine with a 6 oz. container of plain Greek yogurt and 1 tablespoon of lemon juice. I like Chobani brand Greek yogurt best because it's not overly sour.
Set out all of the ingredients and allow people to make their own pitas.
You can wrap the bottom of the pita in foil to make it easier to eat.







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