Chicken Souvlaki with Wisconsin Feta
Souvlaki:
- 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
- ½ cup minced sweet onions
- 2 teaspoons ground cumin
- 1 teaspoon cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 6 flat breads (6- to 7-inch pita, naan, or tortillas)
- 1 cup (4 ounces) pepato or Asiago cheese, grated
- ½ cup diced black olives
- ½ cup diced tomatoes
- 1 cup (6 ounces) crumbled feta cheese
- 1 cup plain yogurt
- 1 cup plain yogurt
- 1 tablespoon minced mint
- ½ cup diced cucumber
Instructions:
Over all a fabulous light and filling summer meal.
- For the souvlaki, Preheat the oven to 400°F.
- In a large bowl, combine the chicken, onion, spices, and salt. Heat the oil in a large skillet; add the chicken mixture and cook over medium-high heat until fully cooked, about 5 to 8 minutes.
- To assemble, sprinkle the tops of the flat bread rounds with the pepato or Asiago cheese; bake until the cheese is melted, about 5 minutes. Remove the bread from the oven and top with the chicken, olives, and tomatoes. Sprinkle with feta cheese and return to the oven for 5 minutes, or until toasted.
- For the yogurt sauce, combine the yogurt, mint, and cucumbers; mix well. Serve with the toasted bread.