CHICKEN SOUVLAKI WITH LEMON MINT TZATZIKI
April 24, 2019
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
- 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
- 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.
- 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.
- 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.
- Serve with á Greek Sálád, flátbreád ánd tzátziki.
TO PREPARE THE LEMON MINT TZATZIKI
- 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.
- 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.
- 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.
- 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.
- 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/