Monday, October 12, 2009
This recipes has been floating around in my Googlereader on a ton of blogs so I figured it was worth checking out and we both really enjoyed it. I really debate on whether to post recipes that I kind of like so I always stick to recipes that I intend to make again so I'm not a liar when I tell you guys I enjoy everything that I post :) This recipe is actually healthy too so it's a win/win and I ended up using the leftover chicken the next day on pitas with salsa and sour cream and it worked pretty good with both but the tzatziki sauce definitely gives it a little something different!
(Source: Ella Says Opa!)
1.25 lbs. chicken pieces (I used breasts)
4 cloves garlic, smashed
juice of 1 lemon
2 tsp. red wine vinegar
2 Tbsp. extra virgin olive oil
2 heaping Tbsp. plain yogurt
1 Tbsp. dried oregano
salt and pepper
1/2 batch of tzatziki
4 (pocketless) pitas
Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in. Cover and refrigerate for about an hour.
Preheat the broiler (we used the grill). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. Allow the chicken to rest for a few minutes before slicing into strips.
Meanwhile, heat your pitas. We just heated up a skillet on medium-high and heated the pitas on both sides to soften them up a little bit. Top the pita with the chicken, tzatziki, tomatoes, onions. Roll up and enjoy.
Tzatziki - I copied these instructions straight from Ella Says Opa since she seems to know the ways of tzatziki :) 1/2 of this recipe is pretty sufficient and I think we only did 1/4 and it was good for us.
1 32oz. container of plain yogurt (I used Greek yogurt which you don't have to strain)
1 hothouse cucumber or 2 regular cucumbers, seeded
3-5 cloves garlic–depending how garlicky you like it, crushed
1-2 tsp white wine vinegar
salt and a little pepper
squeeze of fresh lemon juice (optional)
drizzle of extra virgin olive oil
Strain yogurt using a cheesecloth over a bowl (if you don’t have that, a strainer lined with a coffee filter will work) for several hours or overnight to get out as much moisture as possible.
Peel and seed the cucumber. Shred the cucumbers and then squeeze the life out of them to get rid of as much excess moisture as possible. I use a towel to do this, and you will get a lot of liquid so don’t skip this step! Yes, there is a lot of straining and squeezing–and it’s all important! You don’t want a runny tzatziki
Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.
Drizzle a little olive oil over the top.