Sunday, April 24, 2011

Chicken Slouvaki

In October, I am running the Chicago Marathon. That is to say, if all things go well and my new (still non-existant) job permits me to. That is to say that my body can deal with all the miles of pounding. That is to say that I work hard all summer in a new city even when I may want a day off.


So in October. I may/may not be running the Chicago Marathon depending on the aforementioned reasons. Pray for me -- I'm dying to run it!


I've mentioned before that I'm running with my college friend/roommate the running machine. She hasn't been informed of this, but one major reason I'm super excited to run in Chicago is for the post-race meal after. Is that bad? So, she also doesn't know that once she (and then I) cross the finish line, we're getting a beer (she will drink wine) and I'm having one of two things: Chicago Deep Dish, or Greek Food.
We all know Chicago is famed for it's deep dish 'za, but did you know about Greektown? My parents are both from Wisconsin; my mom from Racine/Milwaukee (a "big city" gal) and dad from Kenosha/Richland Center.


When they first started dating back in the early 1970's, they would escape down to Chi-town almost every weekend. My mom, who isn't a big eater, told me every trip back home to Wisco, she had to unbutton her pants to let it all hang out. Classy, isn't she?
Well what, I wondered, could possibly make my waif-like mom gorge to no end? Greek food. My closest rendition yet? Chicken Slouvaki. If you're sick of standard barbecue chicken, give this a try... now!


Chicken Slouvaki
3/4 cup balsamic vinaigrette (recipe follows)
3 tablespoons lemon juice (about 1/2 a lemon)
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced


1 lb chicken breast
4 pieces pita bread
1/4 - 1/2 cup crumbled feta cheese
3/4 cup prepared Tzatziki sauce
1/2 cup halved cherry tomatoes
1/2 medium red onion, sliced
2 cups Romaine Lettuce
Olives (not for me!)


1. In a small bowl, mix the balsamic vinaigrette, lemon juice, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
2. When ready, prepare an outdoor grill for high heat. Remove chicken from bag and discard marinade. Place chicken on the grill until done and no longer pink in the center (7-8 minutes per side)
3. When chicken is done, place on a plate to sit and lightly grill pitas for a minute per side. Remove from grill and assemble.
4. To assemble, place pita flat on plate and divide the romaine lettuce, feta cheese, Tzatziki, tomatoes, onion and olives evenly half of each pita. Fold in half and serve with extra Tzatziki, if desired.


Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil


1. Beat the vinegar in a bowl with the garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly.







3 comments:

danasfoodforthought said...

It's no secret that I love Greek food... and it's dishes like this one that make me love it so!

Suzanne said...

Yum!!! Love Chicken slouvaki! Eventually we will get to go to Dancing Mind!

Veronica Gantley said...

I love greek food. This recipe fits the bill. Thanks for posting.