Souvlaki dressing, two recipes 4 skinless, boneless chicken breasts or 1 ½ lbs.boneless pork loin filets ½ head of iceberg lettuce, torn ½ head of romaine, torn 4 tomato's, chopped ½ lb. black or green Greek olives 1 sweet onion, thinly sliced ¾ 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.


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