Thursday, July 1, 2010

Lemon Garlic Chicken Kabobs and Homemade Tzatziki Sauce


Where to start with this meal? Oh my word... so delicious! The chicken was awesome by itself but paired with the homemade tzatziki sauce... AMAZING! I will definately be making this over and over again!

Enjoy!
Lemon Garlic Chicken Kabobs
Recipe from Annie Eats

Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Homemade Tzatziki Sauce
Recipe from Kayln's Kitchen

3 cups Greek Yogurt
Juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

5 comments:

The McBride Family said...

Yep I'm putting THIS on my menu nextweek!! Those look awesome!!

Grumpy and HoneyB said...

It sounds delicious Cristine!

Ingrid said...

Seriously Cristine? Can you once in a while post a loser recipe? My list of "Cristine's recipes to try" is getting out of control. :)

Thanks, I think! LOL
~ingrid

Eliana said...

I had never had tzatziki until I travel to Greece and Turkey last month and whoa - it's so dam tasty. So I would be all over this if I had it in front of me.

Julie said...

Yep, this one's getting bookmarked for sure!

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