Lisa Harp, Valdosta Today Food Contributor
I know this time of years is crazy for everyone and I have a great recipe for a graduation party or Memorial Day. This is the time of year when I start craving those summer vegetables and seafood and this recipe is perfect for both. The recipe calls for chicken but feel free to substitute shrimp. Also, substitute the vegetables for what is in season.
We will be headed down to Fernandina this weekend and I am going to buy some fresh shrimp and make this on Memorial Day. (For all you fancy people I am going to Amelia Island. Growing up in Fargo we would run to Fernandina for the day on Saturdays not to mention I have lots of aunts, uncles, and cousins that live there.)
This recipe is called Greek Chicken Kebabs with Tzatziki Sauce. (I love saying Tzatziki.) You will have plenty of sauce left over so use it as dip for chips or smear it on some salmon. I hope you like it as much as I do.
• 1 3/4 – 2 lbs bonless skinless chicken breasts, diced into 1 1/4-inch cubes
• 1/4 cup + 2 Tbsp olive oil, divided, plus more for grill
• 3 Tbsp fresh lemon juice
• 1 Tbsp red wine vinegar
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 2 large red bell peppers, diced into 1 1/4-inch pieces
• 3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
• 1 large red onion, diced into 1 1/4-inch wedges
For the Tzatziki:
• 1 clove garlic, finely minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp extra virgin olive oil
• 1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
• 1 Tbsp chopped fresh dill (or 1 tsp dried)
• Freshly ground black pepper
For the kebabs:
In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.
Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season lightly with salt.
Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165 degrees in center, about 7 – 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.
For the Tzatziki:
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off).
Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.
*I just peeled the cucumber, sliced in half lengthwise, then used a spoon to scoop the seeds out and diced into chunks.
Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at www.yourplatdujour.com.