Chicken Souvlaki is a classic Greek recipe served in pita bread with vegetables and sauce. We tossed the components of this tasty dish with Notta Pasta to make a gluten free alternative.
6 servings
35 minutes to assemble
1 hour to marinate
15 minutes to grill
1. | Lightly pound chicken breasts, between plastic wrap, to make an even grilling thickness. |
2. | Add olive oil, lemon juice, garlic, oregano, salt and pepper to a size appropriate dish that will allow chicken to fit snugly without over lapping. Whisk well and add chicken. |
3. | Marinate 30 minutes at room temperature and turn over. Marinate 30 minutes more. |
4. | While chicken is marinating: slice tomato into thin wedges, cucumber and red onion into thin slices. Add to a large bowl and toss together with parsley. |
5. | In a medium bowl, whisk yogurt, lemon juice, tahini, cumin, salt, pepper and cayenne pepper until smooth. Refrigerate yogurt sauce. |
6. | Put a large pot of salted water on to boil. |
7. | Over a medium-high heat grill chicken breasts 5 to 7 minutes on each side, or until a meat thermometer reads 165 degrees. Slice into strips. |
8. | Meanwhile, boil Notta Pasta, quickly rinse and drain. Add pasta and chicken to vegetables. Toss with yogurt sauce and serve. |