Recipe: Greek Yogurt Chicken with a Middle Eastern Flair

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Last up on my oh so yummy (the opinion of my guests and myself hehehe) middle eastern inspired meal is the Greek Yogurt Chicken.

I realized I neglected to remind you in the other posts to purchase pita bread from the store.  Right before you are ready to eat pop it in the toaster for a minute or two to warm it up.  Leave it in the toaster a little longer if you want the bread to be a little crunchy.

Okay, back to the chicken …

Ingredients:

1 cup plain nonfat Greek yogurt
1 lemon juiced
1 teaspoon garlic powder
1 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 teaspoon of Kosher salt and freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breasts

In a large bowl, mix yogurt, lemon juice, garlic, salt, black pepper, ground cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours.

Preheat your grill or grill pan. Remove excess marinade and place chicken in your grill pan. Grill the chicken breasts over moderate heat, until they are browned and cooked through, about 15 minutes.

Transfer the chicken breasts to a cutting board and slice the chicken into strips and serve.

So now you’ve got the chicken, tzatziki sauce, tabbouleh, hummus and pita bread  all prepared and you are ready to go.  Don’t forget to set the table, grab a bottle of wine and maybe light some candles…

Then the BEST part … dig in and enjoy the meal!!!

Happy cooking!!!

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Recipe: Tzatziki

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In case you missed it my middle eastern inspired meal started with hummus and tabbouleh!  Now we are ready to make some yummy tzatziki sauce!

Although tzatziki is technically Greek we decided to make the sauce anyways to go with our middle eastern themed dinner.  It complimented everything perfectly and didn’t seem out of place in the meal at all.  Even our guest who isn’t a cucumber lover enjoyed the sauce!!

Tzatziki is super easy to make.  The key part is extracting as much water as possible from the cucumbers so they don’t make the sauce runny or watery.

Ingredients:

2-3 cups of nonfat Greek yogurt
2 cucumbers
1 heaping tablespoons
3 cloves garlic
2 tablespoons of olive oil
1/2 lemon juiced
Salt and pepper to taste

Remove the seeds of the cucumber. Use a spoon (or if you are my husband your thumb apparently works) to scrape out seeds.  Cut the cucumbers into slices and place them in a colander in the sink. Let them for at least 1/2 and hour.

Tip:  Sprinkle a little salt on the cucumbers to help release water. 

Roughly chop the dill and garlic

Place dill, garlic, cucumbers, olive oil, lemon juice, salt and pepper in the Cuisinart and process.  Be careful taking the lid off … it is runny!!

Add the Greek yogurt into the Cuisinart and process for a few second until it’s fully blended.  This doesn’t take very long and you don’t want to over process it – so process just until it’s mixed well.  Pour the tzatziki into a serving bowl and refrigerate for at least 2 hours to give the flavors a chance to develop.

**We only had 30-45 minutes before dinner so it didn’t sit for the full two hours and it was still DELICIOUS**

Last item to make for the middle eastern themed dinner party is the Greek Yogurt Chicken.  Stay tuned!! :)

Happy Cooking!

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Recipe: Tabbouleh

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My friend and I go to Skewers a lot and I LOVE, love, love their lighter side menu options. I was having friends over for dinner and craving middle eastern / mediterranean food. So this dinner menu was inspired by my lovely girly dinners at Skewers. 

My dinner party menu consisted of chicken, tabbouleh, hummus, tzatziki and pita bread.  I’ve already blogged about my hummus recipe, check it out and then come back to this recipe.  

The tabbouleh is a little more time intensive then the hummus, but it is super easy to make.  So without further ado here is how I make the tabbouleh.

Ingredients:

1/2 cup bulgur
1 1/4 cups boiling water
1 bunch chopped parsley
1 medium tomato diced tomatoes
1/2 medium onion chopped
2-3 tablespoons of roughly chopped mint leaves
1/2 lemon juiced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

Soak the bulgur in boiling water, cover and let it stand for about 2 hours.  Drain the excess water using a colander and then squeeze out any remaining water from bulghur using your hands or paper towel.  (I am a bad blogger and forgot to take a picture. Sorry!)

Dice the tomato and onion.  Place them in a bowl.

Chop the curley parsley and mint.

Mix the bulgur, tomatoes, onion, parsley and mint in a bowl.  Add lemon juice, olive oil, salt and pepper and mix well.  

Your tabbouleh is complete!!

Serve immediately or chill in refrigerator for 2 hours before serving.  I prefer to have it chill in the refrigerator for at least 30 minutes so all the flavors can develop.

Coming up next for our middle eastern inspired meal is the tzatziki sauce and then the chicken.

Happy Cooking!

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