JPF Faith, Food, + Fitness Challenge- Week 1

A Recipe:

For You to Try on the Grill this Weekend

Chicken Souvlaki + Tzatziki Sauce

kindly borrowed from: #gimmesomeoven​

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This Chicken Souvlaki recipe is literally lip smacking fresh and yummy especially loaded up in a pita with all of your favorite toppings!

Yield: 4-6 servings

Total Time: 20 mins

Prep Time: 12 mins

Cook Time: 8 mins

Ingredients:

• 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

• for serving: pita bread, fresh baby arugula (or chopped Romaine), thinly-sliced red onions, sliced cherry tomatoes, crumbled feta cheese, chopped fresh parsley, tzatziki sauce

*Ad lib from Lauren: We grilled the red onions and tomatoes (toppings) and had them cold.... we prefer the grilled, so toss some oil on them, a little salt and pepper and bam!

Directions:

1. Combine chicken pieces, garlic, olive oil, oregano, salt, black pepper and lemon juice 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 and tzatziki sauce. 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.

Happy Friday to you,

Lauren

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