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      RECIPE TITLE "Chicken Souvlaki Recipe"
    Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultymoderate

    Grilled chicken on pita with tomatoes, onions, and tzatziki, a yogurt and cucumber sauce, makes a cool yet satisfying warm-weather supper. Souvlaki is often rolled to eat in your hand as a snack, but this more substantial version is served on a plate with a knife and fork. If you like, accompany the souvlaki with lemon wedges. When using wooden skewers, soak them first in water for at least ten minutes, or they'll smoke during cooking.

    WINE RECOMMENDATION:
    This traditional Greek preparation goes with a number of choices to suit the occasion and your taste. Look for a very fruity red such as a Beaujolais, a sparkling wine from California, or a sauvignon blanc from northern Italy.

      RECIPE INGREDIENTS

    2 cups plain yogurt
    1 cucumber, halved lengthwise, peeled, seeded, and grated
    1 1/4 teaspoons salt
    1 clove garlic, minced
    Fresh-ground black pepper
    1/4 teaspoon dried dill
    2 tablespoons olive oil
    1 1/2 teaspoons lemon juice
    1 tablespoon dried oregano
    1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch cubes
    4 pocketless pitas
    6 tablespoons butter, at room temperature
    1 small onion, cut into thin wedges
    2 tomatoes, cut into thin wedges
    1/3 cup black olives, such as Kalamata, halved and pitted

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      RECIPE METHOD

    Put the yogurt in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes. In a medium glass or stainless-steel bowl, combine the cucumber with 1 teaspoon of the salt; let sit for about 15 minutes. Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, the garlic, 1/8 teaspoon of pepper, and the dill.

    Light the grill or heat the broiler. In a small glass or stainless-steel bowl, combine the oil, lemon juice, oregano, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss the chicken cubes in the oil mixture and thread them onto skewers. Grill the chicken over high heat or broil, turning once, until done, about 5 minutes in all. Transfer the chicken to a plate.

    Spread both sides of the pitas with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.

    To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. Serve with the tzatziki and olives.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 671 Fat: 30g Carbohydrates: 51g
    Cholesterol: 142mg Sodium: 1339mg Protein: 49g
    Fiber: 4g % Cal. from Fat: 40% % Cal. from Carbs: 30%

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    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


     

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