Grilled Vegetables and chicken with Tzatziki dip

🥗You can combine this dish with potatoes, rice or any sort of wrap. Vegans and vegetarians could try with tofu instead of chicken. Also, if you don't like peppers, try with tomatoes or courgettes!

The dip is versatile and widely used to accompany various dishes. I know it is eaten all around the Mediterranean and Middle East, but I've made it the Greek way.

Ingredients

700g approx. chicken breast

1 large red onion

1 - 2 green peppers

1-2 red peppers

salt, pepper

olive oil

dry herbs of your choice - parsley, basil, oregano, thyme

Tzatziki dip

1 - 1.5 large cucumbers

2 plain Greek yogurts (125g x 2)

1 tsp white wine vinegar

extra virgin olive oil

1/3 clove of garlic

2-3 tsp lemon juice

salt

dry dill (or fresh if you can source)

You will need 8-10 skewers. I'm using metal skewers.

I used tongs to turn the skewers around on my pan, be careful! You can also use a heat protective item to help you turn them such as thick garden gloves!

1. Dice the chicken and marinate with olive oil, dry herbs of your choice, salt and pepper. Ideally leave to marinate for at least an hour in the fridge.

2. Wash and cut the onions and peppers into bit size chunks. You can do the same if you are using tomatoes or other vegetables. Add these to a bowl, tossing and coating with olive oil, herbs, salt and pepper.

3. Thread the vegetables and chicken pieces evenly onto the skewers.

4. Heat the grilling pan/outside grill ( I'm using a grilling pan). Heat oil over a high heat.

5. Add a couple of skewers at a time and cook on high-heat (you can reduce to medium high towards the end). They need to be turned often so that all sides get cooked equally. They should be ready in about 15 minutes approximately or slightly earlier. The chicken should be a good golden-brown once cooked.

6. When cooked, drain out any excess oil by placing on a plate lined with kitchen paper.

Tzatziki dip

1. Wash and peel the cucumber.

2. Grate the cucumber very finely into a bowl, add the white wine vinegar, and leave to marinate for a few minutes. Ensure that no seeds have fallen in.

3. Now comes the tricky part as we need to squeeze out all the water in the cucumber. You can simple squeeze it using your hands, or place the grated cucumber in a clean dry tablecloth, and squeeze out the water this way.

4. In another bowl, add the yogurt together with the drained out cucumber.

5. Drizzle in some oil olive, salt, , lemon juice and mix. Top with dill. Ideally leave to cool in the fridge for a few hours.

Comments

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