Monthly Archives: July 2014

Tzatziki Sauce

Want to make some Tzatziki for your dish?  You’ve come to the right place!

  • 3 cups plain Greek yogurt
  • 3 tbsp lemon juice or juice of one lemon
  • 1 garlic clove (minced)
  • 1 large English cucumber (minced)
  • 1 tbsp fresh dill or 1 tbsp fresh mint, chopped *
  • salt & freshly ground black pepper to taste

* 1 tsp dried dill or 1 tsp mint can be substituted if you do not have fresh on hand

Combine all ingredients by gently folding them together.

Let rest for 30 minutes to the flavors to combine.  It will be good in the fridge for a couple of days, but it will accumulate liquid.  Just drain the liquid each time before gently re-folding the mixture and serving on your favorite Greek dish.

(Chicken) Souvlaki

Souvlaki is a grilled meat, typically on a charcoal grill, that is served in or on pita bread.  Think of them as the Greek version of kabobs.  It’s delicious and I highly recommend it!  I use a George Foreman grill because I don’t have a real grill (yet) and it still tastes delicious, so give it a try.  I haven’t tried it, but I think a skillet would also work.
  • 1/2 cup Olive oil
  • 3 tbsp Lemon juice
  • 2 tsp Oregano
  • 2 cloves garlic (diced) (approximately 2 tsp)
  • 2 lbs chicken

Everything Else

  • Pita bread
  • Onion (raw)
  • Tomato (raw)
  • Cucumber (raw)
  • Cilantro
  • Lemon to taste
  • Salt to taste
  • Optional: wooden skewers (if using a real grill)

Combine ingredients for marinade in a sealable bag (I used a 1 gallon freezer bag).  Cut up chicken into large(ish) chunks (about 1 inch) and put into freezer bag.  Seal bag (try to get as much air out as possible) and mix well so all chunks of chicken are covered.  Let sit in fridge for at least 5 hours (or overnight for best flavor).

Heat up grill (or skillet or George Foreman grill) when ready to cook.  If using a regular grill, make sure to soak wooden skewers in water for a couple of hours and grill like kabobs.  If using a George Foreman grill or skillet, only cook a couple of pieces at a time (I did 7-9 pieces on the George Foreman grill, so they weren’t crowded, and I’d recommend about that in a skillet).  Do as many rounds as possible to cook all of the chicken pieces (I put the pieces already cooked in the oven on a metal pan at 225ish to stay hot while I cooked the rest).

While the chicken is cooking (or before, depending on how good you are with multi tasking), chop up about 1/4 of a cucumber (half the slices), 1/4 of a tomato (decent sized chunks), 1/8 of an onion (bite sized pieces), and about 1 tsp of cilantro per person.

Plate and serve.  Add salt and lemon to taste.

If your pita bread has pockets, stuff the pockets with a combination of the cilantro, cucumber, tomato, and chicken; add salt and lemon, and eat like a pita sandwich.