This tasty greek chicken souvlaki dish is easy to pre-make or make right at camp. This dish brings something a little different to eat around the campfire.
What You’ll Need
- 2 Chicken Breasts, pre-cut into 1 1/2 inch cubes
- 2 whole wheat pitas
- 1 Bell Pepper, sliced into long pieces
- Cherry Tomatoes, quartered
- Kalamata olives, quartered
For the Marinade
- 2 tablespoons extra-virgin olive oil
- Juice from a lemon, roughly 1 1/2 to 2 tablespoons
- 2 teaspoons of red wine vinegar
- 1 1/2 teaspoons of dried thyme
- 1 1/2 teaspoons of dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Tzatziki Sauce
- 1 cucumber, peeled and grated
- 1/4 teaspoon salt
- 5oz greek yogurt
- 1 tablespoon garlic powder
- 1 tablespoon fresh dill, finely chopped
- Juice from half a lemon, about 1 tablespoon
- Additional salt for taste
What To Do
- In a large bowl, mix together the marinade (olive oil, lemon juice, vinegar,thyme, oregano, salt and pepper).
- Place chicken in marinade and stir to coat. Marinate for about 20 minutes.
- While the chicken is marinated, put the grated cucumber in a bowl and sprinkle with salt. Let stand for about 10 minutes.
- Once the chicken is marinated, place it in foil and cook in the coals of the fire or in a skillet on the fire or a stove. Cook until chicken temperature reaches 165F or is cooked through.
- While the chicken is cooking, make the tzatziki sauce. In a medium bowl , combine cucumber, yogurt, garlic powder, dill, and lemon juice. Mix well and add salt to taste.
- When the chicken has finished cooking, assemble the pita. I like to put a layer of the tzatziki sauce, then chicken, followed by olives, pepper, and tomatoes.
Notes
To prepare this dish before you camp, marinate and cook the chicken, make the tzatziki sauce, and slice the tomatoes, peppers, and olives. Warm the chicken at camp and assemble.
This recipe is a modified recipe from the Racing Weight Cookbook by Matt Fitzgerald & George Fear.