|Chicken Souvlaki Salad|
Welcome to Day 4 of Kabob week! So, I don't think that I timed Kabob week very well... this is my third week of graduate school and I'm still trying to adjust. Time is a very important thing right now, and I just don't seem to find enough time for everything! Between work, school, homework, I don't have much time for anything else right now. And I haven't quite figured out how to make everything work just yet. So in the midst of a very busy week, I'm trying to find minutes here and there to update my blog!
Well, we're having chicken souvlaki salad today! I absolutely adore Greek food and I wish that I had it more often. Though I prefer gyros, if I don't have that as an option, I do like to have souvlaki. And because I probably won't ever make my own gyros the way that restaurants make them, I will make souvlaki instead.
I found this recipe over at Closet Cooking awhile back and was excited to try this recipe. It sounded simple and flavorful, everything that I look for when trying out a new recipe! ;-) It doesn't hurt that it sounded healthy too.
Instead of using Kevin's recipe for tzatziki, I used the recipe that I received while attending Albuquerque's Greek Festival several years ago. This recipe makes a TON of sauce, which we ended up not eating all of, so you might want to halve the recipe if you don't have plans for the leftovers.
I hope you've been enjoying Kabob week so far! One more day to go, and I'm sharing an absolutely delicious recipe for tomorrow that has me giddy!
Now back to studying!
from the nice ladies at the Albuquerque Greek Festival
16 oz. Greek yogurt or plain yogurt
1/2 English cucumber (seedless cucumber), shredded
3 garlic cloves, crushed
2 tablespoons olive oil
1 tablespoon red wine vinegar
salt, to taste
pepper, to taste
Combine all ingredients in a bowl and mix well. Keep cool and store in refrigerator. (This is best if made the morning of or the night before!)
Note: You might want to halve this recipe if you're only using it for the chicken souvlaki salad and don't want leftovers!
slightly adapted from from Closet Cooking
2 cloves garlic, chopped
1 lemon, juice and zest
1 Tba Greek yogurt
1/4 c. olive oil
1 tsp. oregano
1 tsp. dried dill
1/4 tsp. salt
1/4 tsp. pepper
1 lb. chicken breast, cut into bite sized pieces
Mix all of the ingredients, place them in a sealed container along with the chicken and let marinate in the fridge for 30 minutes to overnight.
Skewer the meat, and grill over medium-high heat until cooked, about 2-4 minutes per side.
Chicken Souvlaki Salad
from Closet Cooking
2 c. chicken souvlaki, warm
6 c. lettuce, sliced
2 large tomatoes, diced (I used roma tomatoes, seeded and diced)
1 large cucumber, diced
1/4 c. red onion, diced
1/4 c. kalamata olives, pitted and coarsely chopped (I'm not a fan of olives, so I left this out)
1/4 c. feta, crumbled
1/2 c. tzatziki sauce
Assemble the salad and enjoy!