Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.
Now, I’m not usually for fiddling with a perfectly good steak; but while searching through Pinterest, I came across this and the combination of flavors worked well and I thought “why not?”. Steak was on the menu, and I already had all the marinade ingredients so, again – “why not?”. Three strip steaks are soaking in this now and soon I will flip them over to marinade a little longer on the other side.
Verdict: These had great flavor and were so much more juicy than the steaks that were not marinated. M accidentally overcooked the steaks, but it didn’t dry out the marinated ones at all – they were still tender! Thanks for reading, enjoy 🙂
I have posted this teriyaki chicken marinade recipe two other times here but each time we’ve eaten it in a different way. The first time using thighs and serving with rice and veggies, the second time as a grilled chicken sandwich and now as kebabs! I marinated the chicken for over 20 hours and it makes such a difference. The flavors penetrate all the way into the meat and keep the chicken moist and tender. This is a double batch of what I normally use because I had about 3 pounds of chicken and about the same weight of bell peppers and mushrooms. We had friends over so there weren’t too many chicken leftovers and everyone enjoyed this – it’s always a hit with company! Thanks for reading, enjoy.
Teriyaki Chicken and Vegetable Kebabs –
1/4 cup white sugar
1/3 cup brown sugar
2 TBSP honey
1 cup low sodium soy sauce
1/2 cup apple cider vinegar
3 cloves garlic, minced
2 – 3 inch piece of ginger, sliced thin
1/2 teaspoon ground black pepper
2.5 pounds of boneless, skinless chicken breast – pounded thin and cut in 1″ chunks
1 pound of crimini mushrooms
3 bell peppers, cut into a large chunks
fresh pineapple, peeled, cored and sliced into rings (*I didn’t marinade these)
15 to 20 skewers – *soaked for at least 3 hours
1. Place your diced up chicken in a sealable container and pour half of the marinade over all and refrigerate overnight.
2. Marinade your diced peppers and cleaned mushrooms for at least 6 hours, and while those are marinating, soak your bamboo skewers.
3. Pull your chicken and veggies out of the fridge and start skewering them – I always keep the meat separate from the vegetables. I skewer about four or five pieces on each stick with a good amount of space in between to ensure even cooking and caramelization. Make sure you choose chicken pieces that are roughly the same size for the same skewer – again for even cooking.
4. Place the chicken on the grill over medium heat and cook for 10 to 12 minutes, rotating them once. Place the veggies on the grill for 5 to 7 minutes or until done and charred nicely.
This is one of my sneaky ways of getting the family to eat healthier with me. It’s not that they don’t like this kind of meal, but I know if they had a choice – the first one wouldn’t be salad. I marinated the chicken souvlaki style and set it in the fridge for a couple of hours, and the chicken was moist and flavorful. I used my new favorite dressing – this stuff is so addicting I love it on veggies and sandwiches too. M didn’t like the pita because it was too chewy for him, but the kids and I didn’t mind that at all. Thanks for reading, enjoy!
2 tablespoons olive oil (*I didn’t end up using this, but it probably would have helped keep these moist)
1.Combine all of the pita ingredients (except the oil for brushing), and mix and knead to make a soft, smooth dough.
2. Place the dough in a lightly greased bowl or large measuring cup, cover it, and let it rise for 60 to 90 minutes, till it’s just about doubled in bulk. Towards the end of the rising time, start to preheat your oven to 450°F, with a pizza stone on the bottom shelf, if you have one.
3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a ball, cover them, and let them rest for 10 minutes.
4. Working with two pieces of dough at a time, roll each into a 6″ circle. If you roll the dough about 7″ wide, it’ll shrink back to about 6″.
5. Carefully flop the dough onto the hot pizza stone. If you’re not using a pizza stone, put it on an ungreased baking sheet, and put the baking sheet on your oven’s bottom rack.
6. Bake for 4 minutes. The pitas should rise enthusiastically. If they’re on a stone, they’ll probably puff up like balloons; if they’re on a baking sheet, they’ll still expand; just not as vigorously.
7. Turn the pitas over, and bake for an additional 60 seconds.
8. Remove them from the oven, and brush with your favorite olive oil, plain or flavored. Wrap lightly in a cotton towel, to keep them soft. Repeat with the remaining pieces of dough
Quick Post: I’ve never made quesadillas for dinner for anyone but the kids – these just looked and sounded so good. Instead of just pounding, seasoning then grilling my chicken, I marinade – always! This was a simple meal to prepare and I would make these again, thanks for reading, enjoy!
1. Place your chicken pieces in a zip top bag. In a small bowl, whisk together lemon juice, olive oil and Cajun seasoning until well combined. Pour over chicken, and refrigerate for at least one hour.
2. Preheat your grill to medium heat – grill the chicken for 7 minutes on each side or until done. Paint the cooked side with barbecue sauce after flipping. Before the chicken is completely cooked, place your pineapple slices on the grill for about 5 minutes a side until you get nice grill marks. Set the cooked chicken and pineapple aside while you assemble the quesadillas.
3. Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
4. To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges.