Tag: pita

Chicken Souvlaki: Yogurt Marinades are Great

Posted on by M.

Today I wanted to share one of my new favorite marinades: Chicken Souvlaki!

I might not have progression photos, but that’s ok because its simple and delicious. Its the kind of meal that lets you pretend you’re a decorated chef with very little effort.

You can serve this marinated chicken in 15 different ways without even trying hard. (In my head, I’m hearing “George, not even trying hard!” – as he shrugs, grins, and spins a lion over his head. Yes, I love George of the Jungle.)

This chicken souvlaki recipe is reminiscent of something I used to make in my restaurant days. I never got that official recipe, so I made my own version. And I think I can actually say I prefer mine.

Without further ado, I give you: Yogurt-Rosemary-Olive Oil-Lemon Juice-and-a-Bunch-of-Other-Spices Chicken. This dish is more commonly known to the rest of the world as Chicken Souvlaki.

Why You’ll Love This Marinade

  • Effortlessly Flavorful: The yogurt tenderizes the chicken. Rosemary, lemon juice, and other herbs pack it with bright, Mediterranean flavor.
  • Unbelievably Versatile: Use it on breasts, thighs, drumsticks, or skewers!
  • Meal-Prep Hero: Let it marinate for 30 minutes. Alternatively, you can marinate it for up to a day. This allows for an easy dinner waiting in the fridge.

How To Use This Marinade

We’ve dispensed with further ado because my small human is napping. As soon as I try to get a post written, he will invariably wake up. So, time’s a-tickin’! Here’s the simple method:

  1. Cut your chicken into cubes for skewers, or leave pieces whole.
  2. Whisk the marinade ingredients together in a bowl.
  3. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
  4. Cook it your way:
    • Skillet: Cook the cubed chicken over medium-high heat until golden and cooked through.
    • Grill: Thread onto skewers and grill for that authentic smoky flavor.
    • Bake: Place drumsticks or thighs in a baking dish and bake at 375°F (190°C) until internal temperature reaches 165°F (74°C).

Serving Suggestions

This versatile chicken is fantastic with:

  • Noodley Rice* (recipe coming soon—I promise!)
  • Fluffy pita bread and homemade tzatziki
  • A simple Greek salad with tomato, cucumber, red onion, and feta
  • Over a bed of leafy greens for a healthy lunch
Yogurt and Herb Marinated Chicken souvlaki

Chicken Souvlaki

No Ratings
© A Kitchen of Herbs

The Story Behind The Recipe

I actually made the Noodley Rice to go with mine. But due to the current election cycle, I neglected to photograph the delicious result. I will of course provide the recipe and photos in the future…the next time I make it – which might be next week or next year. You know I like to keep you guys on your toes!

As always, thanks for reading my nonsense and trying my recipes! If you enjoy it here, please stop by our Instagram page. You can also check out our Facebook! Drop a follow if you like what you see.

Have a comment or request? Let me know below! See you (I mean, type to you) next time. 😉

Leave a Reply

Fluffy Pita: Flatbread That Rises to the Occasion

Posted on by M.

This recipe for fluffy pita is extremely versatile.

I’ve used this dough to make everything from pita to pizza.

freshly baked pide pizza masde with fluffy pita recipe

Dough should be soft and pliable. If you have time, I recommend letting it rest at room temperature for an hour or so. I’m usually in a hurry and didn’t plan ahead, so I know you can just use it right away if you prefer.

These can be eaten immediately as a side with eggs for breakfast, or with a sprinkling of cheese for a snack. They also make great taco shells. Roll out larger balls and create pide for a Mediterranean pizza meal. Roll out the same larger balls to create burrito shells.

stacks of freshly cooked pita breads

Fluffy Pita

Yield: 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Delicious, fluffy and soft.

No Ratings

Ingredients

  • 16 oz. All purpose Flour
  • 24.6 oz. Boiling water
  • 19.6 oz. All purpose Flour
  • 2.4 oz. Olive Oil
  • .35 oz Active Dry Yeast (dissolved in warm water)
  • 0.6 oz. Salt

Instructions

  1. In mixing bowl, combine first amount of flour and boiling water.
  2. Let sit a few minutes to cool down.
  3. Combine yeast and warm water and stir to dissolve. This might be thick, like a paste.
  4. Add oil, yeast paste and salt to dough and mix to combine.
  5. Using dough hook, add second amount of flour to dough 1 cup at a time until fully incorporated.
  6. Knead an additional 2-3 minutes to ensure dough comes away from the bowl’s sides and has developed a little bit of the gluten.
  7. Let rest at least 1 hour at room temperature or refrigerate overnight.
  8. Portion into 1 oz. balls (about 2″).
  9. Roll out to 5″ discs.
  10. Heat skillet on high with a lid to cover.
  11. Cook pita about 30 seconds each side, covering with the lid.
  12. These will cook fast and probably puff up!
  13. If they are puffing well, there is no need to cook them any longer on that side, flip them immediately, regardless of color.

Notes

    • Whole Wheat Version: Reduce all purpose flour to 11.2 oz. Add 4.8 oz. whole wheat flour
    • Dough should be soft but not sticky. It is not essential to develop the gluten but it does help.
    • Dough is best if allowed to rest overnight in the fridge or at least an hour at room temp but can be used immediately.
    • If you are fortunate enough to own a stone wood-fired oven, bake off there. For the rest of us plebs, a preheated iron skillet on medium high with a lid placed on top gives a similar effect.
    • When rolling out pita, move from center to edge. Try not to smash the edges. Pita should be about ¼ “ thick.
    • When placed in skillet, they should almost immediately puff. If not, simply cook until very light brown on both sides and pita is opaque.

    © A Kitchen of Herbs
    Category: Recipes