Chicken
Ingredients
- 1 (8 ounce) container Greek-style full fat plain yogurt
- 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed dried rosemary
- 1 pound skinless, boneless chicken thighs - cut into 1 inch pieces
Grilled veggies
- 1 large red onion, cut into wedges
- 1 large green bell pepper, cut into 1 1/2 inch pieces
Directions
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours or longer in the refrigerator. Preheat an outdoor grill for high heat. Brush on remaining yogurt mixture as chicken cooks. Grill until the chicken is no longer pink and juices run clear.
Tzatiki Sauce
Ingredients
- 1 medium cucumber, peeled, halved lengthwise, and seeded
- 1 cup plain whole-milk yogurt, Greek or Greek-style (see note)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped fresh mint leaves and/or dill leaves
- 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
- Salt and pepper to taste
Directions
Using Greek yogurt here is key; don’t substitute regular plain yogurt or the sauce will be very watery. FAGE Total Classic Greek yogurt is the most widely available brand in this country. You can also make your own Greek-style thickened yogurt (see procedure below) to use in place of the Greek yogurt. Shred the cucumber on the large holes of a box grater. Wring out shreaded cucumber in dish towel. Whisk the yogurt, oil, mint (or dill), and garlic together in a medium bowl. Stir in the cucumbers and season with salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days.)
