Recipe courtesy of Cooking Channel
Mini Chicken Souvlaki Bites
Yield:
15 to 17 mini portions
Yield:
15 to 17 mini portions
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
  • 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
  • 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.

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