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home > recipes > meat > souvlaki
Souvlaki dressing, two recipes 4 skinless, boneless chicken breasts or 1 1/2 lbs.boneless pork loin filets 1/2 head of iceberg lettuce, torn 1/2 head of romaine, torn 4 tomatoes, chopped 1/2 lb. black or green Greek olives 1 sweet onion, thinly sliced 3/4 lb. feta cheese 4 pitas 2 tbs. olive oil Make a double batch of the Souvlaki marinade. Set one aside for salad dressing. Place the meat in a plastic bag or bowl. Pour the marinade over and refrigerate for at least 2 hours, 4 hours max. Grill or broil the meat (chicken 165-170 degrees, pork 165 degrees). Brush the pitas with olive oil and grill or broil. Assemble the salads as desired. Serve with dressing and pitas. Serves 4.

Souvlaki


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Recipe Alert Most Popular Recipes Photo
(posted October 3, 2006)

Souvlaki
dressing, two recipes
4 skinless, boneless
chicken breasts or 1 1/2 lbs.boneless pork loin filets
1/2 head of
iceberg lettuce, torn
1/2 head of romaine, torn
4 tomatoes, chopped
1/2 lb. black or
green Greek olives
1
sweet onion, thinly sliced
3/4 lb.
feta
cheese
4 pitas
2 tbs.
olive oil

Make a double batch of the Souvlaki
marinade. Set one aside for salad
dressing.

Place the meat in a plastic bag or bowl. Pour the
marinade over and refrigerate for at least 2 hours, 4 hours max.

Grill or broil the meat (chicken 165-170 degrees, pork 165 degrees). Brush the pitas with
olive oil and grill or broil.

Assemble the salads as desired. Serve with
dressing and pitas. Serves 4.


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