Chicken Souvlaki and Tzatziki Sauce on Garlic Naan
Chicken Souvlaki and Tzatziki Sauce on Garlic Naan
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  • 1/2 English (seedless) cucumber, peeled and shredded on a box grater
  • Salt and pepper
  • 1/2 cup extra virgin olive oil (EVOO)
  • Juice of 2 lemons, divided
  • 4 cloves of garlic, grated or minced, divided
  • 1/4 cup flat leaf parsley, chopped
  • 1 1/2 teaspoon dried Greek oregano
  • 1 1/2 pounds skinless, boneless chicken tenders, cut into 1 1/2-inch chunks
  • 1 cup Greek-style yogurt
  • 2 tablespoons fresh mint leaves, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 4 pieces garlic naan
  • Sandwich fixins: Chopped romaine, diced tomato, chopped Greek hot peppers and chopped red onion.

Place the cucumber in a strainer. Sprinkle with salt and let sit for 20 minutes. Press out the liquid.

Meanwhile, in a large resealable plastic bag, combine the EVOO, half of the lemon juice, three-quarters of the garlic, the parsley and the oregano. Season the chicken with salt and pepper; drop into the bag and let marinate for 10 minutes while you pre-heat the broiler.

Scatter the chicken across a broiler pan and broil, turning once, until charred and cooked through, 10-12 minutes.

Heat a griddle over medium-high heat. In a food processor, puree the drained cucumber, yogurt, remaining lemon juice, garlic, mint, coriander and cumin; season with pepper.

Splash a little water on the griddle and add the naan, two at a time. Cook, turning once, to crisp up, about 2-4 minutes.

Pile the chicken onto the naan and top with the fixins and tzatziki sauce.

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