Chicken Souvlaki

Every year the Annunciation Greek Orthodox Church in Little Rock hosts the Greek Food Festival. And every year my sister and I would count down the days in May for the festival to begin. We would get our fill of gyros, spanakopita and Greek salads, browse the arts and crafts booths, watch a little dancing and then get several baklava and sourotas to go. Good times. Good, delicious times.

I recently found a great recipe for Skillet Chicken Souvlaki in Cooking Light magazine that's tiding me over until the festival begins.

Skillet Chicken Souvlaki (original recipe from Cooking Light)

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, thinly sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium sliced onion
1 thinly sliced green bell pepper
2 teaspoons bottled minced garlic
1/2 teaspoon dried oregano
1/2 cup grated cucumber
1/2 cup 2% Greek-style yogurt
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole-wheat soft pitas, cut in half
1 tomato, chopped

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan; sauté 5 minutes or until done. Remove from pan.

2. Add 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

3. Combine cucumber, yogurt, parsley, lemon juice and salt. Serve chicken mixture with yogurt sauce, warmed pita, and chopped tomato.