It's Friday. Wasn't it just Friday? It feels like it. Anyhoo, what better time to get my Recipe Redux series started up again than today? I know it's been a couple of months since I posted one. I picked a spectacularly easy recipe to jump in with- Chicken Souvlaki. Chicken Souvlaki is a popular recipe in our house, I find myself making it again and again. Why? It's so easy, and so delicious, and you know what else? It's pretty darn healthy too. And, after looking at the old pictures, this family favorite was decidedly due for an update-
What do you guys think? At one point in time, I thought this was a mighty fine picture.
Times, they have changed.
Souvlaki is all about the marinade. It's simple- lemon juice, olive oil, garlic, salt, and oregano. I've used the marinade on all kinds of chicken parts- breasts, thighs, tenders... It's tasty on all cuts I've tried. In fact, this marinade is also a camping favorite. When the hubby and I were regular campers, back in Oregon, we would often throw a couple of breasts in a Ziplock bag full of this marinade. Sometimes we'd leave the breasts in the bag a couple of days before grilling the chicken over the campfire. All you have to do is seal the bag and leave it in your cooler for a delicious camping meal.
I always serve zucchini skewers with Chicken Souvlaki. I'm already grilling chicken, so it's basically a done deal to just shove a few zucchini skewers there on the grill with the chicken. Plus, the zucchini goes just as well with the tzatziki sauce as the chicken.
Oh, tzatziki sauce? Perhaps you've never heard of it? Well, today is the day to change that.
Tzatziki sauce is a cucumber dip that I think you'll find even the pickiest of eaters will try. I know I've served it to the hubby's family, who generally only like Southern Comfort food, and they gobble it up. The name might sound scary, but trust me, this dip will be loved even by unadventurous eaters.
Tzatziki is also made with just a few ingredients- Greek yogurt, shredded cucumber, lemon juice, garlic, and salt.
It's so easy for being so delicious.
This is a perfect summer meal, and a great way to use any cucumbers or zucchini if you are looking for a way to get them out of your house.
Plus, this recipe will get you outside to enjoy the last remaining weeks of summer. Because, isn't grilling the best when the sun is beating down on your shoulders?
Well, I certainly think so!
Does anyone have any exciting plans for the weekend? Mine should be quiet. The hubby is working this weekend, which means I'll most likely be mowing the lawn, catching up on library books, and perhaps working on my post for The Best Chocolate Chip Cookies. Everyone has a different preference when it comes to their chocolate chip cookies, but if your favorite chocolate chip cookies are soft, chewy, exploding with chocolate, and perhaps are salted, well, you are in for a treat. If not, you'll just have to keep Googling other recipes for the best chocolate chip cookies.
Yes, this was a "Friends" idea.
No, I don't use the Nestle Tollhouse version.
Stay tuned for The World's Best Chocolate Chip Cookies! :)
Happy Friday friends, I hope y'all have a great weekend!
Ingredients (serves 3):
2/3 cup lemon juice
3 tbsp olive oil
2 tsp dried oregano
2 tsp salt
head of garlic, peeled and minced
~10 chicken tenders
2 medium zucchinis, cut into large pieces
1 cup cucumber, shredded
1 cup Greek yogurt, plain
2 garlic cloves, minced
2 tsp lemon juice
1/2 tsp salt
1. In a large ziplock bag, combine lemon juice, olive oil, oregano, salt, and garlic. Add chicken tenders. Seal bag, and chill in the fridge for 3 hours, turning once.
2. Remove bag from fridge 1 hour before grilling. Take a handful of wooden skewers and soak in a large casserole pan filled with water for the same hour.
3. Remove chicken from marinade, discard marinade. Thread chicken and zucchini chunks onto skewers.
4. Preheat gas grill to high. When grill is hot, turn outside burners to low and middle burner to medium.
5. Place zucchini skewers on grill. Grill for 12 minutes, turning at the 6 minute mark. Place chicken skewers on grill. Grill for 8-10 minutes, turning at the 4-5 minute mark. Remove all skewers from grill, allow to rest for 5 minutes.
6. Prepare the tzatziki sauce- in a small bowl, combine cucumber, yogurt, garlic, lemon juice, and salt. Stir to combine.
7. Serve skewers immediately with tzatziki sauce for dipping.
|Recipe adapted from Cooking Light.|
Looking for other chicken recipes? Try these!