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September 4th, 2008, 07:05 PM
Posts: n/a
Greek-type dish that I found in our local newspaper.. it's SOOOO good.

1/4 cup olive oil
1/8 cup lemon juice
2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds boneless, skinless chicken breasts (sliced into thin strips)

Mix marinade ingredients together in large bowl; add chicken and marinate in fridge for around 6-8 hours. When it's been 6-8 hours, place chicken (discard extra marinade) in frying pan with 1 tablespoon of olive oil and cook until no longer pink. Serve on pita's or tortilla's (we prefer this) with garlic sauce *

Garlic Sauce-
7 tablespoons mayo
6 tablespoons plain yogurt
4 cloves garlic
1 tablespoon dried parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder

(we drizzle that right onto the pita/tortilla w/ chicken)

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September 5th, 2008, 06:51 PM
Mega Super Mommy
Join Date: Aug 2008
Posts: 1,728
Hey I really tried this tonight, it's awesome! So easy to make and the sauce is just amazing!
I only marinated the chicken for about 3 hours but that's pretty good.
I served the chicken with sauce in pita bread, with sliced tomatoes. Thanks for a great recipe!

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September 5th, 2008, 07:29 PM
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Oohhh! I'm so glad you tried and enjoyed it!!!!!
My husband will be happy! The garlic sauce didn't actually come with the recipe .. the souvlaki recipe was from the paper, but DH totally created the garlic sauce on his own! I'll have to show him this
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September 6th, 2008, 08:10 AM
Mega Super Mommy
Join Date: Aug 2008
Posts: 1,728
Wow, your DH created the sauce?? That's totally awesome. We love the curry hint in the sauce. Thank you!

Here is another sauce that I think will go great with the chicken. It's from my ex-boss who is Greek. She uses thick Greek yogurt, but regular plain yogurt works too.

Tzatziki sauce:
1 cucumber, peeled and seeded
1-2 garlic cloves, minced
plain yogurt

Grate cucumber, and squeeze dry.
Add garlic cloves, salt and yogurt.
The amount of yogurt depends on how thick you want your sauce, usually I use about 1 1/2 cups.
Refrigerate until ready to serve.

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