Okay, this is that yummy cucumber yogurt stuff that you get on Gyros, modified slightly to accommodate our family tastes. I love this stuff! It is a yummy veggie dip and tastes delish on the Greek chicken recipe below.
1 cup Greek yogurt
1 cucumber, peeled and seed scooped out
1 crushed clove of garlic (garlic press)
1 tsp dried dill
1/8 tsp sea salt
1/8 tsp black pepper
1/4 tsp red wine vinegar
Grate the cucumber and put into a smooth cloth towel or napkin (not terry cloth) Squeeze the juice out of the cucumber into the sink.
Combine the rung out cucumber and the rest of the ingredients and mix well. Cover and refrigerate for an hour.
Saturday, March 6, 2010
Greek Chicken
Okay, I kind of made this up with bits and pieces of other recipes, but I think it is yummy and flavorful!
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
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