3 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
2 cloves of garlic, minced
2 teaspoons dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon coriander*
1/2 teaspoon paprika*
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 pounds chicken breast, cut into 1-inch cubes
1-2 bell peppers, chunked
1 small onion, chunked
*I haven't actually tried it with these. Next time!
|This is from Stella's Grocery and the chicken|
was orange so I want to try adding paprika.
- In a large bowl whisk together the remaining ingredients then add in the cubed chicken and toss to coat.
- Cover and refrigerate the chicken for 45 minutes to 3 hours. Any longer and it starts changing the texture of the chicken. Start the Tzatziki (below).
- Heat the grill to medium high heat.
- Thread the chicken, peppers, and onion onto metal or wooden skewers. Be sure to soak wooden skewers for 30 minutes. I use double metal skewers so the meat doesn't spin around.
- Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.
1/2 of an English (seedless) cucumber
1 1/2 cups plain Greek yogurt (non-fat works well)
1/2 lemon, juiced
1 heaping tablespoon chopped fresh dill
1/2 teaspoon garlic powder (less pungent than fresh)
1/2 teaspoon kosher salt
- Shred half of a cucumber on a box grater, about a cup. Squeeze out excess moisture with paper towels.
- In a medium sized bowl combine the remaining ingredients.
- Fold in the cucumber and refrigerate for an hour.
(which sure beats the shredded iceburg and plain tomato that some restaurants use)
3/4 cup diced cucumber (the rest of the tzatziki one)
3/4 cup minced seeded tomato
1/4 red onion, thinly sliced (I leave this out or soak the slices in water)
1/2 lemon, juiced
1 tsp red wine vinegar
1 tablespoon olive oil
1/4 cup feta crumbles
salt and pepper to taste
Combine lemon juice, olive oil, salt, pepper. Fold in cucumber and tomato (and onion if you insist), top with feta.
Flatbread - on my list of recipes to test out, starting with this one from King Arthur Flour. Right now I use mini-naan from the Walmart bakery.
Souvlaki: Putting it all together
Put a few pieces of grilled chicken, a dollop of tzatziki, and a spoonful of relish on a flatbread and eat while the cool stuff is still cool and hot stuff is still hot.
Greek Salad: another component I need to find a recipe for. A lot of people make it heavy on the toppings (similar to the tomato-cucumber relish), so maybe it's redundant. Also I think the dressing is similar to the chicken marinade... hmm.