Wednesday, March 16, 2011

Mediterranean Moxie: Souvlaki, Pita, and Tabbouleh Recipes

Tuesday - Mediteranean Moxie
Chicken Souvlaki with tzatziki sauce, feta and homemade whole wheat/flax naan.  Tabouli on the side.
Made pitas instead of naan.  We did use 1T of feta per serving of the souvlaki, as a topping.  YUM!

3/4 c balsamic vinegar
3T lemon juice
1T oregano
1/2 tsp pepper
4 average chicken breasts or 2 Large Breasts cut into 4 pieces
Marinate chicken in above ingredients for at least 1 hour.
Grill meat until done, let rest 3-5 minutes then thinly slice chicken. Each pita gets approx 3 oz meat.
1/2 c seeded shredded cucumber
1/2 tsp salt(optional)
1 c fat free yogurt
1/4 c fat free sour cream
1T lemon juice
1 tsp olive oil
1-2 cloves fresh crushed garlic
1/2 - 1 T fresh chopped dill (if you really like the dill flavor, use the full amount)
Mix above ingredients together and refigerate to allow flavors to meld.
Serving size is 2T of sauce.

Whole Wheat/Flax Pita
Serving Size 1
Pita Recipe makes approximately 10 pitas.

Preheat oven to 500 degrees
3 c whole wheat flour
1/4 c ground flax seed
1 tsp olive oil or flaxseed oil
1 packet yeast( I use rapid rise)
1.25 c warm water 100-120 degrees(whatever your yeast indicates)
Mix with dough hook attachment on mixer until it forms ball. Form dough into about a 13-15" rope and divide dough into 10 equal parts. Roll each part into a ball and flatten into approx 5-6" circles. Allow pitas to rise briefly, approx 10 minutes if you're using rapid yeast. Place pitas on a wire rack that has been sprayed with non-stick spray. Bake pitas 5-6 minutes, remove from oven and place in a brown paper bag to retain moisture.  Snip off .5-1" off one side of the round to open pitas or simply cut in half.

1/4 c bulgur
1/2 c boiling water
1 c chopped parsley
1/4 c chopped fresh mint leaves
3 tomatoes, diced
1/2 onion, diced
2 teaspoons olive oil
1 T lemon juice
Place bulgur and boiling water in a bowl and allow to soak up liquid for 1 hour.
mix together all of the other ingredients, then mix into bulgur and refrigerate until ready to serve.

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