Tag Archives: Greek

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Chicken Souvlaki

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Chicken Souvlaki (makes 2 servings)

(adapted from myrecipes.com)

Ingredients:

  • 3 tablespoons fresh lemon juice
  • 11/2 teaspoon dried oregano
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 4 garlic cloves, minced
  • 1/2 pound chicken tenderlions, cut into 1-inch pieces
  • 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices

Directions:

  1. In a small bowl, mix lemon juice, oregano, olive oil, salt and garlic. Put chicken in large plastic zip-lock bag, pour marinade into it and seal. Place in fridge for at least 30 minutes, turning over half way.
  2. If cooking on the grill, skewer chicken and zucchini and grill both sides at 4 minutes each. If cooking on a pan, don’t skewer. Drizzle a teaspoon of olive oil on the pan and heat to medium high, cook chicken and zucchini until chicken is done. Serve with rice, sliced fresh tomatoes and tzatziki sauce.

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In a small bowl, mix lemon juice, oregano, olive oil, salt and garlic.

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Put chicken in large plastic zip-lock bag, pour marinade into it and seal. Place in fridge for at least 30 minutes, turning over half way.

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Skewer chicken and zucchini and grill both sides at 4 minutes each.

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If you are cooking on a pan instead: Drizzle a teaspoon of olive oil on the pan and heat to medium high, cook chicken and zucchini until chicken is done.

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Serve with saffron rice (recipe coming soon), sliced fresh tomatoes and tzatziki sauce.

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Tzatziki Sauce

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 Tzatziki Sauce

Ingredients:

  • 1 cup plain Greek yogurt
  • 1 cup sour cream
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1/4 tsp white pepper
  • 1 cucumber, peeled, seeded and diced
  • 1 Tbsp fresh dill, chopped
  • 1/2 tsp salt
  • 2 cloves garlic, minced

Directions:

  1. In a large bowl, mix all the ingredients together with a whisk. Chill in refrigerator for 2 hours before serving.

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Olive oil and lemon juice, pepper and salt.

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Add sour cream and Greek yogurt.

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After peeling the cucumber, slice in half lengthwise. Using a spoon, scrape out the seeds.

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Slice thin strips lengthwise and dice finely.

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Add to the sauce, along with dill.

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Chill for at least two hours in the fridge before serving.

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Serve over gyros or chicken souvlaki (recipe coming soon).

 

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