MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Greek Chicken Skewers w/Yogurt Sauce (Chicken Souvlaki)
Categories: Poultry, Citrus, Herbs, Chilies, Dairy
Yield: 4 servings
MMMMM--------------------------CHICKEN-------------------------------
Fine grated zest of 1 lemon
1/4 c Lemon juice
1/2 ts Dried oregano
1 cl Garlic; fine chopped
Salt & fresh ground pepper
1 ts Maras pepper
+=OR=+
1/2 ts Paprika
+=PLUS=+
1/8 ts Cayenne pepper
1/3 c Olive oil
1 lb Boned, skinned chicken; in
- 3/4" cubes
MMMMM------------------------YOGURT SAUCE-----------------------------
1 c Plain yogurt
2 tb Tahini
4 ts Lemon juice
Salt & fresh ground pepper
MMMMM--------------------------TO SERVE-------------------------------
4 (6") pita breads; left
- whole; do not split
12 Cherry tomatoes; halved
1 Persian cucumber; thin
- sliced
1/4 sm Red onion; thin sliced
1 c Packed arugula
Leaves from 3 to 4 sprigs
- mint
In a medium bowl whisk, combine the lemon zest, lemon
juice, oregano, garlic, Maras pepper (or cayenne and
paprika), salt, and pepper. Gradually whisk in the olive
oil.
Scoop out and set aside 1/4 cup of the marinade to use
when serving. Add the chicken pieces to the bowl with
the remaining marinade. Cover and refrigerate for 30
minutes, or for up to 2 hours. (Longer is better if you
have time!)
MAKE THE YOGURT SAUCE: In a small bowl, whisk the tahini
and yogurt together until smooth. Stir in 3 teaspoons of
lemon juice, salt and pepper. Taste and add more lemon
juice, salt, or pepper as needed.
If cooking on an outdoor grill, soak 6 bamboo skewers in
warm water (or use metal skewers).
To cook the chicken on a grill: Light a charcoal grill
or turn a gas grill to medium-high. Oil the grates
before grilling. Thread the chicken pieces on metal or
soaked bamboo skewers while the grill is heating.
Grill, turning occasionally, for 3 to 4 minutes, or
until seared on the outside and cooked through to an
internal temperature of 165F. Transfer the cooked
chicken to a platter and set aside.
To cook the chicken on the stovetop: Set a cast iron
grill pan over medium-high heat and heat until hot. A
flick of water should sizzle instantly on contact. Turn
on a vent fan or open a window; the chicken will be
smoky.
Add a teaspoon of oil to the grill pan and swirl to
coat. Working in batches if necessary, lay the chicken
pieces on the hot grill pan and cook, turning often with
tongs, for 4 to 6 minutes, or until seared on the
outside and cooked through to an internal temperature of
165F. Transfer the cooked chicken to a platter and set
aside.
On the hot grill pan or on the outdoor grill, warm the
pita bread for a minute or two, turning once, until
slightly puffed and warm to the touch.
ASSEMBLE THE SOUVLAKI SANDWICHES: Spread each pita with
2 tablespoons or more of the yogurt sauce, to taste. Top
each with a quarter of the chicken pieces, tomatoes,
cucumber, onion, arugula, and mint. Drizzle with a few
spoonfuls the reserved marinade and serve.
By: Sally Vargas
Serves: 4 servings
RECIPE FROM:
https://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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