Chicken Souvlaki

4 pieces flat bread or pitas
2 tomatoes cut into wedges
1/2 small onion , thinly sliced
3/4 cup crumbled Feta
1/4 cup pitted kalamata olives
1 1/2 teaspoons dried oregano
1 1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoon red wine vinegar*
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill

*I used white vinegar.

Heat oven to 200 degrees F. Wrap the bread in foil and place in oven. In medium bowl, combine the tomatoes, onion, Feda, olives. In a large bowl, combine the oregano , thyme, pepper, 1 1/2 teaspoons of vinegar and lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated, Pour 2 1/2 teaspoons of the vinaigrette over the tomato mixture, toss and set aside. Add the chicken to the remaining vinaigrette , toss and set aside. 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.

Real Simple, October 2005