Friday, January 6, 2012
1 Cup plain Greek yogurt
1 English cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
sat and pepper
squeeze of fresh lemon juice
extra virgin olive oil
2 teaspoons of minced garlic
juice of one lemon, or 1/4 cup of lemon juice
2 teaspoons red wine vinegar
2 tablespoons EVOO
2 heaping tablespoons plain greek yogurt
1 tablespoon dried oregano
salt and pepper
1 1/4# boneless skinless chicken breasts
Shred the cucumber (i used the cheese grater) Salt and leave sit for about 5 minutes. Squeeze and remove as much liquid as possible. place into a paper towel, and then a kitchen towel wrap tightly and squeeze often.
In a bowl, mix yogurt, garlic vinegar salt, pepper and lemon juice. Drizzle with about 1/2 teaspoon EVOO. Add in the cucumber, and mix well.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Prepare the chicken:
combine garlic, lemon juice red wine vinegar olive oil, yogurt, oregano, salt and pepper to a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and coat. Cover and refrigerate for about 1 hour.
cook the chicken in the broiler until golden brown, plate and let sit for 5 minutes
Heat the pita until warm, top with tzatziki sauce, diced tomatoes, sliced onions, lettuce and chicken. Serve immediately.
So amazingly great. I have made Tzatziki before, but I swear this was the best I have ever made. It was very thick and creamy. Watch your garlic use because I did over do it a little, and we ended up smelling of garlic for 2 days. But over all this was delightful.