Serves 6
Ingredients:
2 - 2 1/2 lbs of chicken breast, beef tenderloin or lamb, chopped into 1"pieces
12 Bamboo Skewers 8"-10"
Marinade:
1/4 cup olive oil
3 tsp minced garlic
2 TBS fresh oregano, chopped or (1 TBS dried)
1 tsp salt
1/4 tsp black pepper
Juice of 1 medium lemon
Tzatziki Sauce:
You can also purchase Tzatziki Sauce already made in the dairy section.
1 medium cucumber, peeled and sliced
1/2 tsp salt
2 cups of plain Greek Yogurt (Face is good)
4 tsp minced garlic
1 1/2 TBS fresh lemon juice
1/3 cup chopped fresh dill (or 2 TBS dried)
1/8 tsp black pepper
1/2 tsp salt (or less)
Directions:
Soak the kebab skewers in water for 1 - 2 hours.
Chop the meat into 1-inch pieces and set aside. Combine the oil, garlic, oregano, salt, pepper and lemon juice and stir to combine. Put the meat in a large zip-lock bag and add the marinade. Press out as much air as you can and seal. Shake and press to distributed the marinade evenly. Chill for 1 hour or up to 24 hours. The longer you marinate the meat, the more tender it will be.
Spread the cucumber slices on a paper towel and sprinkle with salt on both sides and allow to rest for 5 minutes. Squeeze out the excess liquid with a paper towel. Transfer to a food processor or blender and add the remaining ingredients. Process (pulse) till smooth an creamy. Chill till ready to use.
Put about 3-4 pieces of meat on each stick. Discard the marinade. Grill over medium-high heat on the barbecue for about 5-7 minutes, turning for even cooking. You can also bake them on a large sheet pan at 400F for 20 minutes. Keep checking. Or broil, turning 1/2 way through for about 8 minutes.
Serve with tzatziki sauce and fresh pita bread.
This would be a great marinade for shrimp or another fish like cod, swordfish, or sea bass - but marinate only 1/2 hour. And cook for less time.
Adapted recipe from "Creme de la Crumb" www.lecremedelacrumb.com
