Grilled Chicken Souvlaki Gyros

 

Description:

Grilled chicken marinated in lemon and fresh herbs, served gyro-style on pita bread with tzatziki sauce, tomato, onion, and feta cheese

Yield:

4 servings

Ingredients:

Chicken souvlaki ingredients:
1 pound boneless skinless chicken breast or tenders, cubed for skewers
2 cloves garlic, minced
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons fresh oregano, chopped
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon lemon pepper seasoning, optional
Oil
Tzatziki sauce ingredients:
1/2 cup grated peeled cucumber (seeds removed and juice drained*)
1/4 cup greek yogurt or plain yogurt
1/4 cup sour cream
1 tablespoon chopped oregano
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
For serving:
4 pita rounds (regular pita bread or whole wheat pita bread)
2 tomatoes, sliced
4 slices of red onion
1/4 cup crumbled Feta cheese, optional
Lettuce (whole leaves or shredded), optional

Instructions:

1. Soak bamboo skewers. Toss the chicken chunks with the garlic, lemon zest, lemon juice, oregano, thyme, salt, and lemon pepper seasoning in a large bowl or Ziplock bag. Allow to marinate for 15 minutes.
2. While the chicken is marinating, make the tzatziki sauce by mixing the cucumber, yogurt, sour cream, oregano, lemon zest, lemon juice, and salt in a bowl.
3. Preheat grill on HI for 10 minutes (or prepare coals for charcoal). While grill is heating, put chicken on skewers and drizzle or spray with a little oil.
4. Reduce grill heat to medium and grill chicken with lid closed, rotating skewers every 5 minutes or so, until chicken is done (about 10-15 minutes depending on the size of the chunks and your grill).
5. Serve hot grilled chicken "gyro-style" -- with the pita bread, prepared tzatziki sauce, tomato slices, onion slices, and feta and/or lettuce if using.

Note: I didn't grill the chicken, but baked the whole breast  for an hour at 350 degrees and then sliced very thin. SO Yummy. We loved these!

Crab Cakes

I saw this one on TV and it looked really good. I haven't had time to make them yet but wanted to share.

Ingredients

nocoupons

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup small diced red onion (1 small onion)
• 1 1/2 cups small diced celery (4 stalks)
• 1/2 cup small diced red bell pepper (1 small pepper)
• 1/2 cup small diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry bread crumbs
• 1/2 cup good Mayonnaise
• 2 teaspoons Dijon Mustard
• 2 extra-large eggs, lightly beaten
• For frying
• 4 tablespoons unsalted butter
• 1/4 cup olive oil

Directions

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
 

NEW Chinese Chicken Salad

You know me... Chinese. Chicken. Salad. My three favorite words in that order:) I found a lovely new cookbook I happen to be completely in love with... This was my first experiment from the cookbook (Now Eat This)


1 cup Rockin Asian Stir Fry Sauce-see below- (or low calorie, low fat asian sauce)
Juice from 1 lime
1 tsp. chili garlic sauce
shredded chicken meat from 1 rotisserie chicken (abt 2 lbs- I think)
4 cups shredded red cabbage
4 oz. snow peas, strings removed
1/2 cup chopped fresh cilantro
1 can water chestnuts, chopped (this was my addition and I think it was a good choice)
2 Tb. black sesame seeds
6 Tb. tvp for crunch

In a large bowl, whisk together the Asian sauce, lime juice and chili garlic sauce. Add the shredded chicken, red cabbage, snow peas, cilantro, sesame seeds and water chestnuts. Toss the salad to combine. Chill in the refrigerator. Add TVP right before serving for crunch:)
Serves 4

carbs for salad:  19 grams
Sodium:  mg
fat: grams
Calories: 221
Fiber: 5 g
Cholesterol: 44 mg
Protein:
25 g
Rockin Asian Stir Fry Sauce
1 Tb. toasted sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions, chopped finely
1 Tb. cornstarch
6 Tb. soy sauce
3/4 cup chicken broth
3 Tb. rice vinegar (I used apple cider b/c I was out)
1/2 cup reduced sugar ketchup
salt and pepper

Heat a large nonstick pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic, and scallions and saute, stirring often until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup and whisk to blend.

Whisk the cronstarch mixture into the saute pan an dbring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly until teh sauce has thickened. Abt2 mintues.

Store the sauce in a covered container in the refrigerator for up to 1 week, or until it crawls out (if you're a Pieper) haha!

Thanks again to this awesome cookbook... more to come from Now Eat This. (I'm in love!)

Carbs for sauce: 1gram, Sodium: 233 mg