Short Thursday mid-day post folks. As you can see there’s a “recipes” section in the menu bar. It was empty before and we thought that’s just not right. You see over the last couple of years both Carla and I have become interested in cooking. Am I any good at it? No…not really. But it’s tough for me so BACK OFF!
But Carla is actually a pretty damn good cook when she’s not adding too much soy sauce to the adobo… So we teamed up last week and made some Chicken Souvlaki and tzatziki.
Carla found a recipe online which I hope she’s posted below or I’m just going to seem like an idiot. She used my “George Foreman-esque” panini press to cook the chicken. I was skeptical but it turned out great. However cleaning that stupid thing took forever and made me mutter things under my breath about how cooking isn’t a free pass to not cleaning and the state of today’s youth.
Here’s the foods:
Now I can honestly say I’ve never cooked with Rosemary before…because Carla would probably get jealous! HA! But it added a certain je-ne-sais-quoi to the chicken. Loved the skewers. Still hate the clean-up. Use the oven or a pan like normal decent folk would.
A lot of times when you get Greek food at a restaurant or in my case a food court, the Tzatziki is super powerful. This recipe was much lighter in flavour but I kind of liked it because it didn’t overpower the chicken. Because Carla…well that woman makes a pretty strong bird.
Do we get a score? I guess we should.
Chicken: 7 Rosemarys out of 9
Tzatziki: 4 Greek Chest Hairs out of 6
Clean-Up: -2322 pruny Grimes hands out of 17
For a total score of -2311/32
Wow our lowest score to date with a whopping negative 2000+. Gonna be tough to top that but I’ll try when I make Carla my famous Green Olive and Mackerel pudding next week.
That’s it for today, but tune in tomorrow for the review of the winner of our Groupon poll – Pearl King. Happy Thursday!
- 4 large skinless, de-boned chicken breasts
- juice and zest of 2 lemons
- 4 garlic cloves, roughly chopped
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 teaspoon dried oregano
- ½ cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 fresh rosemary sprigs (the woodier the better), leaves stripped off and washed
- 2 large zucchini, grated
- 1.5 cups Greek yoghurt
- ½ garlic clove, crushed
- 1 teaspoon dried dill/1 tablespoon fresh dill, finely chopped
- juice of ½ lemon
- salt & pepper to taste
- Chop each chicken breast into 8 bite-sized chunks then place in a ziploc bag.
- Add all the marinade ingredients, seal the bag and allow to marinade for at least 20 minutes but up to a day.
- When you are ready to cook the chicken, thread 8 pieces onto each rosemary sprig then grill in a hot griddle pan until cooked through.
- To make the tzatziki, combine all the ingredients.
- Serve the cooked chicken souvlaki with the tzatziki and warmed pita breads (optional).