as I rummaged through my cookbooks making my shopping list I ran through the Epcot Food & Wine Fest book.  I saw what looked like a pretty easy recipe with fresh flavors for chicken souvlaki.  We made it tonight and I served it on warm tandoori na’an with crumbled goat cheese and vinegar dressed butter lettuce.  Fantastic fresh and fast Greek food.  Garlic breath notwithstanding.

chicken souvlaki
2 T Olive Oil
1 T Lemon Juice
1 1/2 t minced garlic
1 1/2 t oregano (I used dried)
1/2 t paprika
1/2 t salt
1/2 t pepper
1# chicken breast tenderloins (cut bite size)

tzatziki
1 cup Greek yogurt
1/4 cup finely diced cucumber
1 T minced garlic
1/2 T Olive Oil
1 t  lemon juice
1/4 t salt

For the chicken – whisk together all marinade items.  Add chicken chunks and let sit for about 30 minutes.   While chicken marinates, mix all ingredients for tzatziki and hold in fridge.
Preheat large non-stick frying pan with just a touch of olive oil.  Saute chicken until cooked through.

While the chicken cooks and rests toast water sprinkled na’an.
Place chicken, vinegar dressed lettuce, goat cheese crumbles, and tzatziki on the na’an.
Enjoy!