Monday, March 1, 2010

Mediterranean Monday: Chicken Souvlaki with Red Pepper Yogurt Sauce

Picture: There's a Newf in My Soup
Chicken Souvlaki with Roasted Red Pepper Yogurt Sauce
Adapted from Bobby Flay's Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce and There's a Newf in my Soup

Marinade Ingredients:
1/4 cup extra virgin olive oil
Juice and zest of one lemon
2 garlic cloves, pushed through the garlic press
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes (the recipe calls for 1/4 tsp)
2 lbs. boneless, skinless chicken tenders

Wooden skewers, soaked in water for 30 minutes
Salt and freshly ground pepper
8 pocket pita breads
1 yellow onion, sliced into thick rings, and grilled
2 pieces roasted red peppers
2 lemons, cut in half and grilled briefly

Add the chicken to the marinade and toss to coat. Refrigerate the chicken in the marinade for about 15 minutes, then skewer the chicken onto the wooden skewers, and season with salt and pepper.

Preheat the grill to medium-high. Grill the onions, red peppers and lemons, and set aside. Then, grill the skewered chicken until golden brown on all sides, about 10 minutes total, and transfer to a platter. Grill the pita on both sides for about 20 seconds to warm through. Serve on pitas with yogurt sauce

Red Pepper Yogurt Sauce:

1 small container plain Fage Greek yogurt
2 strip roasted red peppers (I used Trader Joe's jarred)
2 cloves garlic, pushed through the garlic press
1/2 teaspoon grated lemon zest
1 teaspoon dried oregano leaves
Salt and freshly ground pepper

Put all ingredients, except salt and pepper, in a blender and blend until smooth. Season, to taste, with salt and pepper. Transfer to a small serving bowl and refrigerate until ready to serve.

Picture from because this is all that was left of mine. Thanks for the recipe!

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