Chicken Souvlaki

Serves 4
3 teaspoon red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoons fresh thyme, chopped
1-2 tablespoons fresh oregano, chopped
60ml (1/4 cup) extra virgin olive oil
4 small (170g each) chicken breast fillets
2 tomatoes cut into thin wedges
1 small red onion, thinly sliced
40g (1/4 cup) pitted kalamata olives
100g feta, crumbled
1/4 cup flat leaf parsley leaves, lightly chopped
4 pita breads, warmed
Tzatzki to serve

Mix the vinegar, lemon juice, oregano and thyme in a bowl. Season with salt and pepper. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing reserving 2-3 tablespoons for the salad. Cook the chicken in a non stick frying pan or on the bbq for 3-4 minutes each side until golden and cooked through. Place on a plate and rest, loosely covered with foil.

Meanwhile toss the tomato, onion, olives, feta, parsley and remaining dressing in a bowl. Slice the chicken thickly and add to salad, then toss gently to combine. Spread pita bread with tzatziki and add chicken mixture to the bread.

The Culinary Chase's Note: This has to be one of the tastiest meals I've prepared in such a short time. Start to finish was less than 20 minutes. Eat it with a knife and fork or roll it up and eat it like a gyro or donair! Enjoy!