We used to order from Blue Apron.  It is a home delivery meal kit service.  We really enjoyed it, cooking together, and trying new meals.  With my surgery, and the kids moving out, it didn’t seem monetarily feasible.

We kept the recipe cards so that we could recreate the meals we really enjoyed.  This spiced Chicken Souvlaki with Tahini-Yogurt Sauce & Roasted Potato Wedges was one of our favorites.

Ingredients:
12 Boneless, Skinless Chicken Thighs (small)
4 Pocketless Pitas
1/2 cup Greek Yogurt
3 cloves Garlic
1 Lemon
1 Pound Russet Potatoes (2 large baking potatoes)
1 Romaine Heart
1 Red Onion
1 Bunch Mint
2 Tablespoons Tahini
2 Tablespoons Za’atar

Preheat oven 475 degrees. Wash and dry the produce. Halve the potatoes lengthwise; cut each half into 3 equal-sized wedges. Pick the mint leaves off the stems, discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Peel and mince the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves crosswise.

Place the potatoes on a sheet pan Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the potatoes in a single layer, skin side down. Roast 28 to 30 minutes turning occasionally.

Make the tahini-yogurt sauce: In a medium bowl, combine the yogurt, tahini, half of the mint (tear just before adding), and the juice of all 4 lemon wedges; season with salt and pepper to taste.

Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick preferred), heat olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits in the pan.

Cook the garlic and onions: Add the garlic and onion to the hot pan (add more olive oil if needed), season with salt and pepper. Cook on medium-high heat stirring frequently and scraping any of the bits from the bottom of the pan. Cook until softened and browned.

Toast the pita in the oven for about 2 to 3 minutes or until warm.

To serve: Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken, and onions and garlic between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with remaining mint.

My plate (salad plate-another tool for my gastric sleeve, and no pita or potato).David received the completed dish.

Enjoy!