I love Greek food, I crave it all the time but sadly don’t always get it. So this recipe is a must for me. It’s so yummy. I like to serve it with Lemon Thyme Rice (also on here) and some pita bread.
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 tsp dried oregano
3 cloves garlic, crushed
5-6 chicken breasts, cut into 1 inch cubes
In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add chicken and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread chicken onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tbs kosher salt for salting cucumbers
1 Tbs finely chopped fresh dill
Kosher salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.