Gourmet Greek Dinner right in your own kitchen! My homemade Tzatziki sauce to accompany your chicken souvlaki. You’ll be pleasantly surprised how easy & delicious it is! Your family and guests will be impressed!
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Recipe:
Chicken Souvlaki / Tzatziki / Rice and Salad
Ingredients:
2 large chicken breasts cubed & marinated for 1 hour in fridge (longer marinating time is better)
Marinade for chicken:
1/4 cup of lemon juice
3 – 4 cloves garlic pressed/minced
2 tablespoons dried oregano
2 tablespoons olive oil
1/2 teaspoon black pepper
3/4 teaspoon salt
2 skewers (thread the cubed meat on skewers for grilling). Grill 2 minutes each side
Tzatziki Sauce:
1-1/4 cup of greek yogurt
1/2 cup grated cucumbers (drained & seeds removed) ***I did not use cucumbers as my husband does not like cucumbers** it tastes just as good without cucumbers
1 garlic clove pressed
1 tablespoon olive oil
1/2 teaspoon salt
pepper to taste
1 tablespoon of fresh lemon juice
2 teaspoons white wine vinegar (or apple cider vinegar)
CHILL IN FRIDGE
RICE DISH:
1 cup any parboiled rice (I used Basmati)
Saute together in pan;
1-1/2 tablespoons butter
1/4 of each red/green/yellow peppers finely chopped
1/2 onion finely chopped
1 teaspoon of sweet pepper paste/or tomato (optional)
salt to season to taste
Place sauted mix into the rice pot and simmer / cover until cooked
SALAD MIX
1/4 cup of each Green & Black olives
1 cup Cherry tomato halved
3/4 Green pepper diced bite size
3/4 Red pepper diced bite size
3/4 Yellow pepper diced bit size
1/2 cup fresh parsley
1/2 lemon for squeeing over salad with olive oil drizzle
salt & pepper to taste
Baby Brussels Sprouts;
2 cups baby Brussels sprouts (tossed / pan fried in oil olive with sea salt) sprinkle a bit of garlic powder
hi there welcome to the channel my name is Maria today’s episode I’m going to make a delicious easy peasy chicken suaki with homemade sediki sauce I won’t have any cucumbers in it because alen doesn’t like cucumbers he just walked by anyhow every time he walks by and I’m doing an intro he’s like gooo he’s such a lovable guy anyhow stay tuned I hope you enjoy this video follow along with the recipe it’ll be linked down below and hope you enjoy this as much as I [Music] will he’s such a love the ingredients for this suaki dinner we need a couple of large chicken breasts I’ve got mine thought already we need some rice some olive oil some Greek yogurt garlic powder oregano fresh lemon garlic onion salt and pepper we’ve got red green and yellow sweet pepper some cherry tomatoes some fresh parsley some black olives in this case they’re not Greek olives they’re Spanish Olive because I love Spanish olives you’ll need a chopping board and a couple of skewers and uh for the side I’m just doing up a um Brussels sprout they’re baby brussels sprouts I’m going to add some olive oil and garlic to it they’re just thawing in that pan right now and I’ll show you how I finish it off so that’s it for the ingredients so let us start okay I’ve got my chicken breast here and what I’m going to do is I’m going to cut them in cubes we don’t want them too small and we don’t want them too large we’re going to cut them in cubes so that we could um screw them I’ve got two screws here so I would say about about that an inch Cube I’m going to get all that done and then I’m going to take my fresh lemon juice garlic little bit of olive oil and um marinate the chicken we don’t want to make the chicken cubes too too large we want to keep them as evenly as possible because because of the U the cooking we want to make sure they cook equally and not one Cooks more than the other and gets dried out we don’t want that to happen so once we have them marinating in our lemon juice we’re going to leave them in there until we’re ready for the barbecue which won’t take long so there you go all done so I’m going to d a little bit of olive oil just going to wash my hands always wash your hands handling sh all right so we’re going to take our garlic and I hope I have my garlic pressed here it’s probably downstairs okay I’ll have to go grab that be right back okay so I’ve got my garlic press had to go get it from Allan he we only have the one I guess I we used to have two in the house I’m not sure what happened to it so I’ve cubed the chicken as you seen and we’re going to add now a about a teaspoon or so of olive oil make that a tablespoon and some salt and pepper especially ground salt or sorry Pepper degenerous some salt this is our marinade put this away and I’m going to put my cloves of garlic into my press here and probably do about six cuz I love garlic it’s so yummy and so good for you too all right so that’s three small I’m going to add a couple more like an extra garlicky and if you don’t like it that garlicky you don’t have to put as much I know I I mentioned this before in another video but the garlic and Madera is quite uh flavorful but it doesn’t leave a smell on your fingers after you’re done handling it once you wash your hands with soap the smell disappears and I have never had that same experience back in Canada with the garlic that we use in Canada we’re going to use about teaspoon of oregano and our lemon juice Top Lemon I can use more but in this case I won’t it’s only two chicken breasts don’t think I need any more than get all that nice juice out of the lemon as you can as much as you can all right should be about 1/4 cup Yum Yum Yum smells very nice all right and that’s all we need for our marinade I’m going to give that a stir and set it aside until we’re ready to put it on our skewers and barbecue chicken doesn’t take long to cook last thing you want is to slow cook it because it’ll just dry out the chicken so I’m not going to put the chicken on the barbecue until my rice is done rice doesn’t take long to cook okay that’s our marinade there’s our chicken all marinated I’m just going to set it aside so I’ve got the basti starting a rolling boil here I’ve got the frying pan with my onions and peppers and a heaping tablespoon of butter and the whole idea with this is just to soften it up we’re not going to add anything to that at this moment just continue to cook got the rice going on and the give it a couple more minutes okay so if you don’t have this um pepper paste not to worry but I’m going to add a teaspoon of it with this um onion and the tricolored Peppers you don’t have it don’t worry about it you can substitute it with a teaspoon of tomato paste so it’s got enough salt we’ll throw that into our rice I’m just going to grab a little bit of this uh water from the rice and try to grab all those delicious bits in the pan I’m going to give this a stir rice doesn’t take long to cook now at this point I will taste it for salt I’m not going to put the parsley in just yet I only put the parsley in when the rice is completely cooked so I will give this a taste test I’ll have to put more salt I’m going to add about a teaspoon of salt stir it and give it another taste test okay just covered up turn off the heat and let it sit before I make the tsuki sauce I went ahead and turned on the burner for our bristel Sprouts this will be a side dish with our rice and chicken um so I had it from Frozen I had it thawing for about not quite half an hour now we’re going to go and boil it and um I like to cook it not mushy okay next we’re going to make our tsuki sauce in this bowl I have the um the uh sorry the Greek yogurt and uh white white wine vinegar I’m taking half a lemon and squeezing all that goodness out um well it’s about a 1 tbspoon of lemon if you don’t have fresh lemon just use the liquid lemon or like the store bought lemon juice is fine make sure that it’s real lemon juice don’t want to cheat on that because that really gives it that extra flavor we’re going to add here uh a half a teaspoon of um of um olive oil we have two cloves of garlic and I’m going to use my handy press here two nice size cloves of garlic we’re going to press that into our sazuki and I’m sorry that was 1 tspoon of olive oil not one teaspoon we’re going to stir that up and add some salt about half a teaspoon of salt here some fresh Cracked Pepper love Cracked Pepper and that pretty much completes our t sticky now I did say that I was not going to place cucumber usually would chop up cucumber fine and uh combine that into the uh yogurt mixture but in this case Allan does not like cucumber so I don’t make it with cucumber so you can add the Cucumber if you’d like I love the Suzuki just this way it’s great just give it nice mix test taste and what you’re tast tasting is for salt and pepper I like to chill the ziki until we’re ready to use it we got our uh brussels sprouts boiling we’ll get ready to prepare that simple just olive oil and garlic going to strain that those brussels sprouts so the Brussels sprouts will have a quick um fry with a little bit of olive oil and some Seas salt and that’s all I’m going to put on it I’m just going to go ahead and get that ready all that’s left to do is just um barbecue the um chicken skewers and that’s it now that’s heating up I’ll add a little bit of olive oil and some sea salt and then turn that off what I’ve done here is I’ve chopped up the balance of the uh red yellow and green sweet peppers into bite size I’ve added some cherry tomatoes I’ve split in half fresh parsley all um I didn’t chop it I just uh took it off the stem I gave it a good wash fresh parsley and uh nice stir there and we’ll add some well I’ve got uh black olives and green olives cuz that one doesn’t like black olives so you can have the green olives and to that I’ll add a little bit of salt and pepper and then drizzle it with just uh a touch of lemon juice and olive oil just before we’re ready to eat and the last thing to do here is get our chicken cubes onto the skewer and barbecue it for about 2 minutes 2 to 3 minutes that’s all it takes to cook the chicken it’s been marinating for a good hour and a half now you see how it’s starting to Brown just charring just a little bit that’s what I want to see just keep stiring it 15 second give it a to I’ve put some olive oil in there already and now we’re just going to put some sea salt over it and that’s it that is done so I have the skewers all ready to go that’s two chicken breasts fully marinated now I placed some tint oil at the ends of my scws because they have pasta candles I’m ready for the barbecues let’s get to it Alan’s got the barbecue going it’s preheating and chicken won’t take long nice Allan knows what he’s doing he’s got a lot of experience in this so the chicken breast won’t take long couple of minutes we got the table set we’re going to have our dinner in alen’s Pizza room if you haven’t seen it yet you’ll see it now I’ll show you what it looks like in there he has a few videos out there pizza making dough making he’s um there he is hi Alan hi he loves his uh Pizza room anyhow today we’re having suaki chicken suaki so we’re all set ready to go this is his pizza room there’s this wood fired oven was custom built supper served let’s take a look and see what everything looks like we’ve got our delicious rice our mixed parsly tomato and peppers for the salad homemade siki without the Cucumber it tastes phenomenal and I just took it out of the fridge so it’s nice and chilled we have our brussels sprouts our baby brussels sprouts and Alan just took the uh the chicken screws off the barbecue they’re ready to go it’s probably a lot of uh chicken for one individual but um believe me it’ll be all eaten up what do you think Ellen look at me you’re hungry aren’t you you’ve been working all day in the garden all right so let’s dig in all right we’re going to dig in and enjoy our chicken s Loi dinner I think I made a little too much rice but okay I always make a little too much of everything don’t forget the siki you know what I’m going to put a little bit of U bomic on my breastfast sprs Alan worked really hard today in the garden I’m so happy he got that top garden all finished we’ll have to show the audience what it looks like now looks amazing now you know I I put on okay see he knew there was Green Olive in the salad I put green olives for him and black olives for me pardon put all the green olives that’s the whole idea that’s what they’re for they’re for you and the lemon juice yeah it’s nice and refreshing it’s all you need and sprinkle a little bit of sea salt if you want or you don’t have to that’s to thanks nice and juicy the chicken’s been marinating for quite a quite a while I think at least an hour maybe even longer I’m going to start off with a few pieces see how I do and our secret secret um the secret sauce I love this stuff all right try yeah baby it’s so freaking delicious no it’s so good the marinade makes the the dish honestly you follow the ingredients let it marinate don’t rush it put it aside cook all your other stuff your rice and prepare your salads and all and then you do the grilling at the very end and it’s just got the right amount of fresh lemon you can really taste that lemon juice now remember I I added extra garlic cuz I love garlic Allan likes garlic I added uh a few extra cloves of garlic I’m glad I did it’s so good I’m we tired I’m happy cuz you got the garden finished up there thanks Al cheers Please Subscribe click the notification Bell leave a comment thank you very much Che thank you B atit I’m pretty proud of my my myuki you try to say tuii t a z
2 Comments
Great audio…wireless mic 🎉
Definitely going to try the brussel sprouts in a pan.