recipe adapted from AllRecipes
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).
recipe adapted from Alton Brown
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.
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