This is one of the most popular dishes at the Cracker Box (and at home). It's a fresh and vibrant meal full of flavor that's good at any time of day.
I like to make my tzatziki in an abundant amount since it always goes so fast and it's really good on a lot of different things. Sometimes you can nestle the ingredients into a nice, warm pita and have yourself a comforting chicken gyro.
For the chicken:
In a bowl mix
1/4 cup olive oil
1 tablespoons Greek yogurt
1 clove garlic minced
1 teaspoon dried oregano
Zest and juice from half a lemon
Pinch of salt and pepper
Pat chicken dry before placing in marinade.
Once ready to cook, heat a skillet over medium low-medium heat (so as not to burn the yogurt and garlic). Cook through about 4-6 minutes each side.
For the tzatziki:
1 32 ounce container of plain Greek yogurt
2 cucumbers, peeled, seeded and finely chopped
1 tablespoons minced garlic
2 bunches fresh dill finely chopped
1 teaspoon dried oregano
Zest of half a lemon
1 teaspoon salt
Pinch of pepper
Mix thoroughly and set aside. The flavors really come out of the herbs after a while. If using multiple days, you'll notice a little liquid separating. Not to be alarmed! This is just the water coming out of the cucumber. I just mix it right back up!
For the vinaigrette:
1/3 cup loosely packed fresh oregano leaves
1/3 cup loosely packed fresh mint leaves
2 cloves garlic
1 shallot minced
1 tablespoon Dijon mustard
1 tablespoon honey or agave
1/4 cup lemon juice or wine vinegar
3/4 cup extra virgin olive oil
Pinch of salt and pepper
Place all ingredients except the oil into a blender. With the blender running, slowly add your olive oil to form the emulsion. It's that easy!
To assemble the salad, dress your favorite salad mix with the vinaigrette. Top with fresh tomatoes, sliced cucumber, red onion, kalamata olives, sliced red bell pepper and crumbled feta cheese. Slice chicken and dollop with tzatziki and there you have it! A wonderful warm weather game changer!
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