I really wish that I had taken pics of this dinner, because it was excellent! Especially since we grilled the chicken, it gave it a little smoky flavor.
It came from one of my favorite blogs to browse - Elly Says Opa. She has a beautiful pic on her blog, that my um...lacking photography skills could never come close to = ) Her recipe for tzatziki was also incredible...seriously, it was so good that I took the leftovers to work the next day with a pita for a snack.
(Source: Elly Says Opa)
1.25 lbs. chicken pieces (I used breast this time, but I also love using thighs, or a combo)
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 (recipe below)
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 (or grill, or pan on the stove). 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.
1 32oz. container of plain yogurt (I used fat free Greek yogurt)
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
Strain yogurt using a cheesecloth over a bowl 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.
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.