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Friday, August 19, 2011

armenian chicken kabobs with tzatziki sauce♥

This is a great dish ( you can substitute chicken for lamb for a low fat version, great summer grilling dish!)

  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1 teaspoon salt

  • 1 teaspoon thyme

  • 1 teaspoon marjoram

  • 1/2 teaspoon pepper

  • 1 garlic cloves, minced

  • 1/2 cup finely chopped shallots

  • 1/4 cup snipped parsley

  • 1 1/2-2 lbs chicken breasts

    1. Mix all ingredients together (except meat) and whisk thoroughly.
    2. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
    3. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
    4. Drain meat and grill, basting with marinade until meat is cooked
    5. Then cut chicken or lamb into chunks and veggies alternate on skewers grill and enjoy!
    Tzatziki sauce-
    3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
    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

    traditional draining of yogurt-Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want. 

      If you don't have Greek yogurt, strain plain yogurt as described above. 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 a 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.chill 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.


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