It's summer in Baltimore which means an abundance of cucumbers. And when I have cucumbers, I think Greek food.
Chicken Souvlaki
Note: this recipe works just as well for pork or beef.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup plain yogurt
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp course black pepper
- 1 tbsp fresh oregano, chopped
- 2 cloves garlic, smashed
- 1 lemon, zested and juiced
Directions:
Mix the yogurt, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Reserve 1/4 cup of the yogurt mixture in a separate bowl. Cut the chicken into 1" cubes and add to yogurt mixture. Refrigerate for at least 3 hours. Skewer chicken and brush with olive oil. Cook on a hot grill for 3 or 4 minutes per side. Brush the reserved marinade on the chicken after you flip them. Serve on grilled pita or naan with tzatziki sauce and feta cheese.
One thing I am not especially fond of is runny tzatziki so while I am draining the excess moisture from the cucumbers, I put my yogurt in a coffee filter in another strainer to drain out the excess whey.
Tzatziki Sauce
Note: Spring for the Greek yogurt. You can really taste the difference in this recipe.
Ingredients:
- 1 cup (or 1 container) plain Greek yogurt
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tsp course black pepper
- 1 tbsp fresh oregano, chopped
- 1 cloves garlic, pressed or minced very finely
- 1 medium to large cucumber
Directions:
On the largest side of a box grater, grate the cucumber. Sprinkle with salt and place in a colander or strainer for at least half an hour to drain the excess water. Mix the yogurt, olive oil, salt, pepper, and garlic. Add shredded cucumber and refrigerate for at least half an hour.
