While I love those rare moments that I can spend 4 hours in the kitchen making an elaborate meal, sometimes it’s great to have a favorite dinner that can be tossed together in less than 20 minutes. This tops my new list of favorite super-fast dinners- an absolute must for a mother of 2 young children. I can also credit this delightful dish for teaching Brian that cucumbers are not all evil. Especially when they’re covered in garlic and feta cheese.

Chicken Souvlaki
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Ingredients:
For the sauce
2 oz (1/2 cup) crumbled feta cheese
1/2 cup plain Greek yogurt
1 Tablespoon chopped fresh dill
1 teaspoon olive oil
1 clove garlic, minced
1/4 cup finely diced cucumber

For the chicken
2 teaspoons olive oil
1/2 teaspoon dried oregano
2 cups roasted skinless, boneless chicken breast
2 cloves garlic, minced

4 (6-inch) pita, cut in half
1 cup shredded iceberg lettuce
1/4 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion

Directions:
In a small bowl combine feta, yogurt, dill, 1 teaspoon of the olive oil, and 1 clove of garlic. Finely chop about 1/4 cup of the cucumber and mix into the sauce.

Heat 2 teaspoons of olive oil in a large skillet. Sauté the remaining 2 cloves of garlic and the oregano for about 20 seconds. Add in the chicken and cook until heated completely, about 2 minutes.

Place a bit of the chicken mixture and 2 Tablespoons of the sauce into each pita half. Add tomato, cucumber and red onion to serve.

Source: Slightly adapted from Cooking Light

Ingredients:

1/2 Cup plain yogurt or dairy sour cream
1/4 Cup cottage cheese
1/4 Cup mayonnaise
3/4 Cup crumbled blue cheese
1-2 Tbls milk

Directions:

Combine the sour cream/yogurt, cottage cheese, mayonnaise and 1/4 cup of the blue cheese in a food processor or blender. Puree until smooth. Stir in the rest of the blue cheese until well mixed. Add milk until it reaches the desired consistency. (I prefer to blend all of the blue cheese in and skip the milk to end up with a thick, creamy and smooth dressing.)

Source: Better Homes & Gardens cookbook

Ingredients:

8 oz. feta cheese, crumbled
8 oz. cream cheese, softened
2 T. non-fat milk
1-2 cloves of garlic, crushed (I used 4 large cloves)

The original recipe also calls for 10 fresh mint leaves, but I left these out and added a hefty amount of crushed black pepper.

Directions:

Mix thoroughly in food processor (I used my kitchen-aid with the whisk attachment since my food processor is lame)

Source: Recipe Zaar