I got a very late start on dinner tonight. What ingredients do I have on hand? Chicken, pork chops, zucchini, lemons, red onion, tomatoes, potatos, cucumbers, green beans and OH fresh mint. Yes, I also have pita bread. Greek it is! Must avoid zucchini - just for today - we have been overloaded... Got it - Chicken Souvlaki on pita with tzatziki. Unfortunately, I didn't have any kalamata olives on hand. I substituted plain old black olives - still good. Oh, if I only had stopped at the Greek store in Kenilworth! Love that place! http://www.eatgreek.com/ Think 30 kinds of olives and galaktoboureko....Well, soon. I also made some Alexia waffle fries (courtesy of Costco) - a little fresh lemon juice and feta - voila, easy, Greek style fries. I will definitely make this again once NJ tomatoes are here. Greek Night- fast, healthy, delicious - OPA!Chicken Souvlaki
Adapted from: Real Simple
Ingredients
4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
Preparation
Heat oven to 200° F. Wrap the bread in foil and place in oven.In a medium bowl, combine the tomatoes, onion, Feta, and olives.In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.
4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
Preparation
Heat oven to 200° F. Wrap the bread in foil and place in oven.In a medium bowl, combine the tomatoes, onion, Feta, and olives.In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated. Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.
I did not make the cucumber sauce above. Instead, I made my favorite tzatziki recipe (below). So good. I also grilled the chicken (on skewers).
For tzatziki:
½ English cucumber, peeled, seeded, and grated (¾ cup) (drain well)
½ cup plain yogurt, preferably whole milk yogurt (Greek yogurt)
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
½ English cucumber, peeled, seeded, and grated (¾ cup) (drain well)
½ cup plain yogurt, preferably whole milk yogurt (Greek yogurt)
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
Source: Everyday Food - Martha Stewart
Posts
No comments:
Post a Comment