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Mini Chicken Souvlaki Bites
Recipe courtesy the Theodorou family and Christian Falatko of Delia's Restaurants
- Total Time:
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- Prep:
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- Inactive Prep:
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- Cook:
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- Level:
- None
- Yield:
- 15 to 17 mini portions
Ingredients
- CHICKEN:
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons vegetable oil
- Fresh lemon juice (from 1 medium lemon)
- 2 minced garlic cloves
- 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
- 1/2 teaspoon white vinegar
- 2 minced garlic cloves
- Salt and granulated black pepper
- BALSAMIC REDUCTION:
- 2 parts balsamic vinegar
- 1 part sugar
- GREEK SALSA:
- 1 cup diced Roma tomatoes
- 1/2 cup diced red onions
- 1/4 cup creamy Italian dressing
- 2 tablespoons chopped fresh dill
- Salt and ground white pepper
- PITA:
- 17 "Gyro" or "Greek" pitas, not pocket pitas, cut into 5-inch rounds
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.