Anyway, this looks like it would be just about that good. And I want to try it. Now. Unfortunately, there’s no stove in my cubicle. Will have to wait until I get home. Oh, wait, it’s St. Patrick’s Day. Is it OK to make Souvlaki on St. Patrick’s Day? Probably not. But it goes in the “very interested” pile. I’ll cut and paste it here because the site where you find the recipe is kind of hard to read. It’s from Recipe Du Jour.
4 small whole-wheat pitas
2 tomatoes, diced
1/2 small red onion, thinly sliced
3/4 cup crumbled feta
1/4 cup sliced kalamata olives
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup plain nonfat yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
Heat oven to 200F. Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of
the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in
a steady stream, whisking constantly until incorporated. Pour 2 1/2
tablespoons of the vinaigrette over the tomato mixture, toss, and set
aside. Add the chicken to the remaining vinaigrette, toss, and set
Heat the remaining oil in a large skillet over medium-high heat.
Transfer the chicken but not the liquid to the skillet and heat, turning
occasionally, until cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the
remaining vinegar. Spread the bread with some of the yogurt sauce and
top with the chicken. Add the tomato salad and fold. Serves 4.