Saturday, August 8, 2009

Wednesday Night Dinner Goes Greek

For Wednesday night dinner, I went Greek and made chicken souvlaki, tzatziki sauce, and a Greek salad. It was delicious and Vanessa and I both agreed it was one of our favorite dinners yet. I used a simple Rachael Ray recipe to make the souvlaki as well as her recipe for tzatziki, threw together a Greek salad, and Vanessa used her mom's recipe for breaded eggplant chips. It was a great team dinner this week too as I prepared the souvlaki, Alaina made the tzatziki, and Vanessa made the eggplant chips.

Chicken Souvlaki Sticks
by Rachael Ray
* 16 bamboo skewers
* 3 lemons
* 2 tablespoons finely chopped fresh oregano leaves [I used dried oregano]
* 1/2 teaspoon crushed red pepper flakes
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, minced
* Salt and freshly ground black pepper
* 16 chicken tenders, about 1 1/2 pounds
* 2 cups Greek style yogurt
* 1/2 seedless cucumber, peeled and grated
* 1/2 teaspoon ground cumin


Soak skewers in water for about 30 minutes.

Preheat grill or grill pan to medium-high heat.

Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.

While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.

Serve 5 skewers per person with dipping sauce alongside.

A couple differences to the dipping sauce recipe. We added some feta cheese and only used half a lemon.

Greek salad
red onion
kalamata olives
feta cheese

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