Ingredients
Chicken
Marinade
1 tablespoon ground coriander
1 tablespoon smoked paprika
1 tablespoon dry thyme
1 teaspoon garlic powder
1 teaspoon chili flakes
Zest of 1 lemon
1 teaspoon Kosher salt
1/4 teaspoon black pepper
4 tablespoons olive oil
Lemon juice of half a lemon (about 3 tablespoons)
Chicken
680 grams (1.5 lb) boneless, skinless chicken thighs, cut into thin strips
Salad
Dressing
7 tablespoons olive oil --Try 4 next time
2 tablespoons white wine vinegar --Try 1 next time
1 tablespoon honey --try 1 or 2 teaspoons next time
2 tablespoons dry Italian oregano --try 1-1/2 next time
Salt
Pepper
The original dressing had too much dressing, was a tad too sweet and needed more acidity.
Vegetables
350 grams (12 ounces) cherry tomatoes, cut into halves
1/3 red onion, thinly sliced
1 green bell pepper, sliced into long pieces and then into halves
1/2 cucumber, cut into thin half-moons
1/3 cup Kalamata olives
Feta cheese cut into bit size cubes or triangles
1/3 cup Greek pepperoncini
1 tablespoon capers
Pita Bread
(3 8-inch pita pieces of bread)
160 ml whole milk, at room temperature
40 ml water, at room temperature
1/2 teaspoon granulated sugar
1 tablespoon olive oil
1 teaspoon yeast
160 grams flour
1/2 teaspoon fleur de sel
1/2 teaspoon thyme, fresh, finely chopped, only the leaves
1/2 tablespoon olive oil, for frying
Salt
Pepper
See the shopping list below.
Directions
Chicken
1. In a small bowl combine the marinade ingredients. Add the chicken strips and mix well to ensure the all the chicken pieces are covered with the marinade. Cover and marinate in the refrigerator for 2 to 24 hours.
2. Preheat oven to 400 degrees Fahrenheit. Place a wire rack over a baking sheet and spray with oil. Place the chicken pieces over the wire rack and bake for about 20 minutes or unitl the chicken pieces reach 170 degrees.
Alternatively, cook the chicken pieces on a hot nonstick pan set over medium-high heat. Saute in batches unitl the chicken is cooked and golden brown on all sides. Avoid overcrowding the chicken to prevent the chicken from releasing its juices instead of browning.
3. Serve with greek salad, tzatziki sauce, pita bread.
Salad
1. In a bowl add the olive oil, vinegar, honey, salt, pepper and oregano. Gently stir to just combine to avoid emulsifying the dressing.
2. Add the tomatoes, cucumbers, green peppers and stir gently. Top the salad with the Kalamata olives, Feta cheese, Greek pepperoncini chiles, and capers. Refrigerate until ready to serve.
Tzatziki Sauce
1. In a bowl, grate the cucumber, sprinkle it with salt, and set is aside to release the excess liquid.
2. Turn the garlic into a paste using your knife and some salt.
3. In a separate bowl, combine the yogurt, sour cream, garlic, olive oil, and black pepper.
4. Remove the excess cucumber liquid by squeezing it in a kitchen towel or in your hands.
5. Add the squeezed cucumber and stir to incorporate.
6. Add the dill and mix well.
7. Adjust salt, pepper and add lemon juice to taste. Refrigerate until needed.
Pita Bread
1. In a small bowl, combine the sugar, yeast, olive oil, water, and milk in a bowl. Set the bowl aside for 5 minutes.
2. In a medium bowl, combine the flour, salt, and thyme.
3. Add the liquid mixture to the dry ingredients and stir to combine in batches. Make sure each batch is incorporated before adding the next.
4. Transfer the mixture to a lightly floured working surface. Knead for 4-5 minutes until the dough becomes smooth.
5. Brush a bowl with some oil and add the dough.
Shopping List
Feta cheese
Chicken thighs
Garlic
Lemons
Cherry tomatoes
Carrots, optional
Celery, optional
1 red onion
1 green bell pepper
2 cucumbers
Thyme, fresh
Dill, fresh, optional
Greek yogurt
Kalamata olives
Pantry
Olive oil
White wine vinegar
Honey
Capers
Milk
Sugar
Yeast
Flour
Smoked paprika
Chili flakes
Thyme, dry
Italian oregano, dry
Coriander seeds
Salt
Pepper
Notes
The white vinegar in this recipe is overpowering. Needs to be cut in half. 5/29/23.
This recipe adds sour cream to the sauce and lemon instead of vinegar. Trying half of this recipe next time.
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