Mini Chicken Souvlaki Bites

Recipe courtesy the Theodorou family and Christian Falatko of Delia's Restaurants
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 15 to 17 mini portions
LEVEL: --

ingredients

CHICKEN:
  • 1 tablespoon chopped fresh oregano
  • Dash of salt and granulated black pepper
  • 8 ounces boneless, skinless chicken breast
    TZATZIKI:
    • 1 cup premium strained Greek yogurt
    • 1/3 cup finely shredded English cucumber, drained
    • 3 tablespoons chopped fresh dill
    • 1 teaspoon extra-virgin olive oil
      BALSAMIC REDUCTION:
        GREEK SALSA:
        • 2 tablespoons chopped fresh dill
        • Salt and ground white pepper
          PITA:
          • 17 " Gyro" or "Greek" pitas, not pocket pitas, cut into 5-inch rounds
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            Directions

            For the chicken: Combine the olive oil, vegetable oil, lemon juice, garlic, oregano, salt and pepper. Add the chicken and allow to marinate. Note: The more marinade and the longer it marinates the better, that's what makes the chicken tender and flavorful!

            Grill the chicken at about 400 degrees F for 10 minutes each side or until 160 degrees F internal temperature. (Cooking time varies with grill type.) Dice when cool.

            For the tzatziki: Combine all the ingredients.

            For the balsamic reduction: Combine the vinegar and sugar in a saucepan over medium heat and reduced to half the volume.
            For the Greek salsa: Combine all the ingredients.

            To assemble each mini chicken souvlaki from the ground up: Layer 1/2-ounce grilled chicken, 1/2 tablespoon tzatziki, 1 drop balsamic reduction and 1 teaspoon Greek salsa on 1 round of pita.

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