This is how to make a full chicken sulaki dinner at home. This is one of my favorite things to eat in the summer. Stick with me, I’ll show you how. We’ll start by marinating the chicken. I like to season with salt first so I know how much I’m adding relative to the chicken. Then I’ll add the rest of the ingredients and ideally let this sit overnight. Key to a good satsiki is getting as much liquid out of the cuces as possible. So hit them with salt and give them a good squeeze before combining with the rest of the ingredients. Don’t skip the lemon zest either. It adds a ton of flavor that you won’t get with just the juice. We’re going to just go for a chunky Greek salad. tomatoes, cucumbers, onions, and the vinegrett is red wine vinegar, olive oil, lemon juice, garlic, salt, and pepper, and some oregano. Finish it with crumbled feta, and olives. I like to use scissors to cut my chicken up into bite-sized pieces before skewering it up and throwing it onto a hot grill. Grill it up for a few minutes per side. And you can see how beautifully charred that chicken got on the grill. But build a nice plate with a couple of skewers, salad, a grilled pa, and a big dollop of taziki. Eat it straight up as is, or throw it all into a pa and absolutely devour it.
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Mmm raw chicken juice 🤭