• CHICK'N - 04

    From Dave Drum@1:2320/105 to All on Mon Aug 22 06:49:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Greek Chicken Skewers w/Yogurt Sauce (Chicken Souvlaki)
    Categories: Poultry, Citrus, Herbs, Chilies, Dairy
    Yield: 4 servings

    MMMMM--------------------------CHICKEN-------------------------------
    Fine grated zest of 1 lemon
    1/4 c Lemon juice
    1/2 ts Dried oregano
    1 cl Garlic; fine chopped
    Salt & fresh ground pepper
    1 ts Maras pepper
    +=OR=+
    1/2 ts Paprika
    +=PLUS=+
    1/8 ts Cayenne pepper
    1/3 c Olive oil
    1 lb Boned, skinned chicken; in
    - 3/4" cubes

    MMMMM------------------------YOGURT SAUCE-----------------------------
    1 c Plain yogurt
    2 tb Tahini
    4 ts Lemon juice
    Salt & fresh ground pepper

    MMMMM--------------------------TO SERVE-------------------------------
    4 (6") pita breads; left
    - whole; do not split
    12 Cherry tomatoes; halved
    1 Persian cucumber; thin
    - sliced
    1/4 sm Red onion; thin sliced
    1 c Packed arugula
    Leaves from 3 to 4 sprigs
    - mint

    In a medium bowl whisk, combine the lemon zest, lemon
    juice, oregano, garlic, Maras pepper (or cayenne and
    paprika), salt, and pepper. Gradually whisk in the olive
    oil.

    Scoop out and set aside 1/4 cup of the marinade to use
    when serving. Add the chicken pieces to the bowl with
    the remaining marinade. Cover and refrigerate for 30
    minutes, or for up to 2 hours. (Longer is better if you
    have time!)

    MAKE THE YOGURT SAUCE: In a small bowl, whisk the tahini
    and yogurt together until smooth. Stir in 3 teaspoons of
    lemon juice, salt and pepper. Taste and add more lemon
    juice, salt, or pepper as needed.

    If cooking on an outdoor grill, soak 6 bamboo skewers in
    warm water (or use metal skewers).

    To cook the chicken on a grill: Light a charcoal grill
    or turn a gas grill to medium-high. Oil the grates
    before grilling. Thread the chicken pieces on metal or
    soaked bamboo skewers while the grill is heating.

    Grill, turning occasionally, for 3 to 4 minutes, or
    until seared on the outside and cooked through to an
    internal temperature of 165F. Transfer the cooked
    chicken to a platter and set aside.

    To cook the chicken on the stovetop: Set a cast iron
    grill pan over medium-high heat and heat until hot. A
    flick of water should sizzle instantly on contact. Turn
    on a vent fan or open a window; the chicken will be
    smoky.

    Add a teaspoon of oil to the grill pan and swirl to
    coat. Working in batches if necessary, lay the chicken
    pieces on the hot grill pan and cook, turning often with
    tongs, for 4 to 6 minutes, or until seared on the
    outside and cooked through to an internal temperature of
    165F. Transfer the cooked chicken to a platter and set
    aside.

    On the hot grill pan or on the outdoor grill, warm the
    pita bread for a minute or two, turning once, until
    slightly puffed and warm to the touch.

    ASSEMBLE THE SOUVLAKI SANDWICHES: Spread each pita with
    2 tablespoons or more of the yogurt sauce, to taste. Top
    each with a quarter of the chicken pieces, tomatoes,
    cucumber, onion, arugula, and mint. Drizzle with a few
    spoonfuls the reserved marinade and serve.

    By: Sally Vargas

    Serves: 4 servings

    RECIPE FROM: https://www.simplyrecipes.com

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