2 lbs boneless, skinless chicken breasts or thighs, cut into ½ inch strips
1 red onion, sliced into ½ inch wedges
1 large yellow pepper, seeded, cut into ½ inch strips
zest of 1 lemon
1/3 cup fresh lemon juice (about 2 lemons), plus extra lemon wedges for serving
1/3 cup olive oil
3 garlic cloves, minced
2 Tbsp rough chopped fresh oregano (or 1 Tbsp dried)
2 tsp rough chopped fresh rosemary (or 1 tsp dried)
1 tsp salt
1 tsp black pepper
Combine chicken, red onion, yellow pepper, lemon zest, lemon juice, olive oil, garlic, oregano, rosemary salt and pepper to a plastic resealable bag. Press out all the air and seal bag. Massage bag to combine the ingredients. Marinate in the fridge for 30 minutes or for up to 10 hours.
Preheat large (14-inch) heavy skillet (cast iron) over high heat (2-3 min). Add the chicken and vegetables including the marinade, spread out and allow to cook for 3 minutes without stirring.
After 3 minutes, stir chicken and continue to stir-fry over high heat for about 8-10 minutes or until chicken is cooked through with no pink remaining. Do not over cook or chicken will be dry. Remove chicken from heat.
Serve with warm pita breads, tzatziki sauce, mint and raw vegetables of your choice.
Place warm pita bread on serving plate, top with generous spoonful of souvlaki mixture. Top with tzatziki and fresh mint, squeeze of lemon, lettuce and tomatoes, if desired. Serve warm.
This recipe can be doubled and marinated earlier in the day or the night before for an easy weekday meal.