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Chicken Souvlaki with Feta

Servings: 6


1 pound boneless chicken breast, cut into 1/2-inch cubes
1/2 cup sweet onions, minced
2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons olive oil
6 flat breads pita, naan, or tortillas (6-7 inches)
1 cup (4 ounces) Wisconsin pepato cheese or Wisconsin asiago cheese, grated
1/2 cup diced black olives
1/2 cup diced tomatoes
1 cup (4 ounces) crumbled Wisconsin feta cheese

For Yogurt Sauce:
1 cup plain yogurt
1 tablespoon minced mint
1/2 cup diced cucumber

Cooking Directions:

Heat oven to 400°F. In a large bowl, combine the chicken, onion, spices, and salt. Heat the oil in a large skillet; add the chicken mixture and cook over medium-high heat until fully cooked, about 5 to 8 minutes.

To assemble: Sprinkle the tops of the flat bread rounds with the pepato or asiago; bake until the cheese is melted, about 5 minutes. Top with the chicken, olives and tomatoes. Sprinkle with the feta cheese and return to the oven for 5 minutes, or until toasted.

For yogurt sauce: Combine the yogurt, mint, and cucumbers; mix well. Serve with the toasted bread.

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