Whose up for indulging in the best kebobs, Greek rice and tzatziki? If you have a grill, the probability is that you have made some version of chicken kabobs. I really enjoy the flavors of Middle Eastern and Mediterranean cuisines. If you are trying to eat healthier, this is a great direction to go. How about going Greek this year for Superbowl? Nothing better than skewers of some tasty grilled chicken and a flavor-filled dip like tzatziki! If BBQ is your deal for Superbowl; check out my blog post here!
My version of these Greek kabobs (Souvlaki) was inspired by some very good Greek restaurants where I have previously visited. The fresh herbs and the taste of lemon represented in Greek cuisine seem to make a perfect combination.
The grill always produces crunchy bits that bring such tasty smoky flavor to the chicken pieces. We marinate the chicken for about 2 hours. You don’t want to go much beyond 2 hours because the chicken might get a little mushy from the acid in the marinade.
Indulging in the various dips and sauces of Greek / Mediterranean cuisine always leaves me happy at the end of my meal. This style of cusine is much healthier than what you would find in the chips and dips aisle at your local market. Some of the more well-known dishes you may have run across are hummus and tzatziki.
WHAT IS TZATZIKI?
Today I decided to make some tzatziki. It is a very easy dish to make with only 6 ingredients. Yogurt, cucumber, and dill are the main ingredients. Buy either Persian or English (hothouse) when looking for cucumbers. You do not have to scrape out the seeds since they are seedless. You still need to salt the cucumbers and let them sit in order to remove as much water as you can. You do not want watery tzatziki. I like to use grated cucumber and diced cucumber to add a little texture to the dish.
Do I need Rice?
If you are going to have chicken kabobs and tzatziki, you absolutely should have some version of Mediterranean / Greek rice to go with your dinner. This recipe is lemon-forward in taste, has some onions and shallots for a savory note, and some dill and oregano to bring some freshness to the dish.
Now that we have all our dishes figured out, it’s time to grab a glass of ouzo and make a toast to good friends and good food! Opa!!! As always, thanks for Spending Time In My Kitchen!
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