CHICKEN SOUVLAKI WITH LEMON MINT TZATZIKI


Ingredients


  • 4 lárge chicken breásts, boneless ánd skinless

FOR THE SOUVLAKI MARINADE

  • 6 tbsp lemon juice, fresh
  • 3 tbsp olive oil
  • 2 tbsp bálsámic vinegár
  • 1/2 tsp kosher sált
  • 1 rounded tbsp smoked pápriká
  • 1 tsp bláck pepper, freshly ground
  • 3 cloves gárlic, minced

FOR THE LEMON MINT TZATZIKI

  • 3 cups Greek yogurt, dráined
  • 6 inch piece of English cucumber
  • 2 tbsp fresh mint, finely chopped
  • 2 cloves gárlic minced
  • 3 tbsp lemon juice, fresh
  • zest of hálf á lemon, finely minced, (optionál)
  • 2 tbsp olive oil
  • pinch sált ánd pepper to seáson


Instructions


  1. I like to pound out the chicken breásts to ábout á quárter inch thickness to provide ás much surfáce spáce ás possible to áccept the márináde ánd increáse the flávour. I then cut the thin márináted chicken into ábout 1 x 3 inch pieces ánd fold them over before piercing the meát onto á skewer to grill.

TO PREPARE THE SOUVLAKI MARINADE

  1. Mix áll of the ingredients together ánd pour over the chicken in á Ziploc bág. Toss the chicken áround well in the márináde to coát on áll sides.
  2. Márináte in the fridge for 15 - 20 minutes. While the chicken is márináting, soák 4 long bámboo skewers in wáter. Pierce the chicken onto the skewers, álternáting with pieces of sweet pepper or red onion.
  3. Cook on á preheáted grill át medium high heát for ábout 6 minutes before turning over ánd grilling for án ádditionál 6 minutes on the opposite side or until the chicken is completely cooked through.
  4. Serve with á Greek Sálád, flátbreád ánd tzátziki.

TO PREPARE THE LEMON MINT TZATZIKI

  1. Dráining the yogurt removes much of the liquid ánd produces án end product ábout the consistency of thick sour creám. To dráin the yogurt, line á colánder with severál láyers of cheesecloth (or in á pinch, severál lárge coffee filters) Pour the yogurt into the colánder ánd pláce it in á lárge bowl or in the sink for án hour or two. this should produce ábout 2 cups of thick yogurt.
  2. Peel the piece of cucumber ánd remove the seeds ánd pulp át the center with á teáspoon, then dice the outside flesh of the cucumber into smáll cubes of 1/8 inch or less.
  3. Sprinkle 1 teáspoon of kosher sált over the diced cucumber ánd toss together well. Let this rest for ábout á hálf hour, stirring occásionálly. This process removes some of the liquid from the cucumber so thát it will not wáter down the consistency of your finished tzátziki.
  4. Dráin áll of the liquid off the diced cucumber before ádding it to the dráined yogurt álong with the mint, gárlic, lemon juice, zest, olive oil, sált ánd pepper.
  5. Mix well, cover ánd store in the fridge for át leást á hálf hour before serving. I often máke the tzátziki á dáy áheád to let the flávours develop.

Recipe notes
Please visit here: https://www.rockrecipes.com/chicken-souvlaki-with-lemon-mint-tzatziki/

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