Chicken Souvlaki
recipe adapted from AllRecipes
Marinade:
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon dried dill
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
In a small bowl, combine all the ingredients except the chicken. Pour marinade into a large resealable plastic bag. Add the chicken to the bag and seal. Refrigerate overnight for chicken to absorb the marinade.
Remove chicken from marinade, skewer and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 5- 8 minutes on each side. Remove chicken from heat and serve with pita bread, lettuce, red onion, tomatoes and tzatziki sauce (recipe follows).
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and shredded
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups.
If you use greek style yogurt, can you skip the straining, or do you think it is critical?
Aimee – I thought the same thing but if I were to use Greek yogurt, I think the tzatziki would still be too 'loose'. I really like how thick it came out as a result of straining the yogurt.
Hi Joelen,
Just dropped by to tell you that this recipe is awesome. I tried it a few days back and though I changed a few of the ingredients (https://wp.me/p16Pg2-7z), the end result was heavenly. Thank you so much for posting this recipe.
Shilpa Shinde
shilpamshinde.wordpress.com