Just kidding, ok really Mediterranean… getting this recipe over and over this past few weeks was kinda like a sign to make this dish for September. The has 3 components. The chicken itself, tzatziki sauce and a salad.
Chicken: follow the recipe exactly with one exception, use chicken thighs if you want.
Tzatziki: riff this any way you like. I personally do not use dill here.
Salad: again, your call.
Bonus Cook: make your own pitas! Or have Richard Chrz make some for us. JK again….. 💕
REVEAL: starting Sept 20th
(credit SE)
Chicken Souvlaki with Tzatziki Sauce and Greek Salad
Poultry
Prep Time: 20 mins | Cook Time: 10 mins | Servings: 4 to 6 servings
Ingredients:
For the Dressing-Marinade (divided use)
5 tablespoons fresh juice from about 3 lemons
4 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
For the Chicken:
2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces
4 medium cloves garlic, grated (about 4 teaspoons)
7 tablespoons dressing-marinade
For the Tzatziki Sauce:
1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see notes)
1/2 teaspoon salt
1 medium clove garlic, grated (about 1 teaspoon)
1 cup Greek yogurt (see notes)
1 tablespoon chopped fresh dill
For the Salad:
2 tablespoons olive oil
6 small tomatoes, cut into wedges
2 small red onions, sliced thin
1 medium cucumber, seeded and sliced into thin half moons
3/4 cup pitted Kalamata olives
6 ounces crumbled feta
1/4 cup chopped parsley
remaining dressing
6 pitas
Directions:
In a medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper.
Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.
While the chicken marinates, make the tzatziki sauce: Place cubed cucumbers in a strainer set over a bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.
Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155°F (68°C) on an instant-read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary.) Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.
Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.
Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.
Source: https://www.seriouseats.com/chicken-...k-salad-recipe
Chicken: follow the recipe exactly with one exception, use chicken thighs if you want.
Tzatziki: riff this any way you like. I personally do not use dill here.
Salad: again, your call.
Bonus Cook: make your own pitas! Or have Richard Chrz make some for us. JK again….. 💕
REVEAL: starting Sept 20th
(credit SE)
Chicken Souvlaki with Tzatziki Sauce and Greek Salad
Poultry
Prep Time: 20 mins | Cook Time: 10 mins | Servings: 4 to 6 servings
Ingredients:
For the Dressing-Marinade (divided use)
5 tablespoons fresh juice from about 3 lemons
4 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
For the Chicken:
2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces
4 medium cloves garlic, grated (about 4 teaspoons)
7 tablespoons dressing-marinade
For the Tzatziki Sauce:
1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see notes)
1/2 teaspoon salt
1 medium clove garlic, grated (about 1 teaspoon)
1 cup Greek yogurt (see notes)
1 tablespoon chopped fresh dill
For the Salad:
2 tablespoons olive oil
6 small tomatoes, cut into wedges
2 small red onions, sliced thin
1 medium cucumber, seeded and sliced into thin half moons
3/4 cup pitted Kalamata olives
6 ounces crumbled feta
1/4 cup chopped parsley
remaining dressing
6 pitas
Directions:
In a medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper.
Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.
While the chicken marinates, make the tzatziki sauce: Place cubed cucumbers in a strainer set over a bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.
Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155°F (68°C) on an instant-read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary.) Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.
Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.
Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.
Source: https://www.seriouseats.com/chicken-...k-salad-recipe
Comment