One year ago, I went for my much awaited all girls trip. It took some crazy planning and when it finally happened it was a dream come true. One of the most memorable trips in my lifetime.
Greece is such a beautiful country and the food is mind blowing. We hogged so much and the best part is it’s quite healthy. Liberal use of olive oil and everything is mostly grilled. Lots of salad and amazing yoghurts and gelatos. My mouth is watering.
To commemorate this wonderful trip, tried my hand at a dish I would eat daily in Greece. Chicken souvlaki. Wanted to make a meal out of it so decided to go for wraps with homemade pita and tsatziki and some salad. This time I used my friend Alifyas pita recipe and trust me when I tell u it’s so soft and fluffy and each bite is bliss. The souvlaki may not be absolutely authentic but it caters to our taste buds.
500 gms boneless chicken cubed
1/2 cup olive oil
12 garlic flakes chopped
1 lime juice
2 tbsp dried oregano
1 tbsp dried rosemary
1 tbsp red chilli powder
3/4 tsp cinnamon powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp Salt
- Mix all the ingredients and pulse once in a grinder. Check seasoning
- Marinate the chicken with this and keep for minimum half an HR. U can also marinate overnight.
- Preheat the oven at 200 degrees.
- Take a tray and spread out the chicken, add some more olive oil. If u wish u can also skewer few pieces together.
- Cover with foil and cook it for 20 mins
- After 20 mins, remove the tray, turn the chicken and put the tray back in without the foil.
- Let is cook for another 15 mins. Keep an eye out so that the pieces don’t overcook.
PITA – makes 8-9 pitas
2.5 cup maida
2 tsp yeast
1 tsp salt
1 Tsp sugar
4 tbsp oil
1/2 cup lukewarm water & milk mixed (u may need lesser )
- Bloom the yeast in 1/4 cup lukewarm water, 1 tsp sugar. Leave for 15 mins
- In a bowl take the maida, salt, sugar and mix it up.
- Add the yeast and mix it well with the flour.
- Slowly add the water/milk and start binding the dough. Judge the dough binding and add the liquid. Don’t add too much.
- Add the olive oil and knead the dough gently.
- Flour a work surface, and start kneading the dough using the fold and stretch method. Will take u about 10 mins to get a soft dough. Avoid adding too much flour. Add little more oil if needed.
- Take a bowl, rub oil on it, keep the dough and rub it with little oil too.
- Cover with a wet cloth and keep for rising in a warm place. Could take 30-45 mins, needs to double up.
- When doubled in size, lightly punch the dough to remove the gas.
- Divide the dough equally and roll them onto tight balls. Leave to rest covered with a dry cloth for 20 mins.
- Roll it out in round circles like a roti. Don’t make it too thick or thin.
- Fry it on a tawa, medium to high gas
- Few seconds on first side then turn and let it cook well. U can flip once more.
- Serve hot
400 ml yogurt hung till dry
1 grated cucumber (water squeezed out)
4 flakes minced garlic
1 tbsp finely chopped mint
½ tsp salt½ tsp red chilli flakes
- Mix all ingredients and adjust seasoning
Sliced tomatoes without seed
- Take a warm pita on the plate.
- Add a generous amount of tsatziki.
- Top it with lettuce, tomatoes and onion.
- Pile the chicken pieces. Squeeze some lime.
- Fold it like a taco and enjoy.