Tzatziki Chicken Recipes

Steps:

• For sauce, mix the first 6 ingredients; refrigerate until serving., In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.

Steps:

• Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.

Steps:

• Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
• Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Steps:

• Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
• Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Steps:

• Soak eight bamboo skewers in water. Using sharp kitchen scissors, chop the chicken into small pieces. Pop into a plastic box with a lid. Pare strips of lemon zest from the lemon using a vegetable peeler, then juice the lemon as well. Add both the peel and the juice to the chicken in the box along with the oregano and the garlic, crushed in. Season generously, mix and put in the fridge for 15 mins with the lid on. Deseed and chop the peppers into similar-sized pieces to those of the chicken.
• Heat a griddle pan to high while you get the chicken out. Discard the lemon zest and thread the chicken onto the skewers, alternating every few bits of chicken with a piece of red pepper followed by a piece of yellow pepper. Griddle for 10 mins, turning halfway.
• While the skewers are cooking, make the tzatziki. Get a box grater and a bowl. Cut the cucumber into long lengths, discarding the watery seedy core. Grate into the bowl, then grate the ¼ garlic clove. Season generously and stir in the Greek yogurt. Drizzle with a little extra virgin olive oil.
• Serve the skewers hot off the griddle with the dip, or take the chicken and peppers off the skewers, leave to cool and pack into wholemeal wraps spread with a little tzatziki and rolled up with baby spinach and a few picked leaves of parsley.

Steps:

• For the chicken: Blend the turmeric and some salt with the yogurt in a large bowl and add the chicken. Toss to coat and marinate chicken for at least 10 minutes or up to 2 hours (in the fridge).
• Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for a few minutes on each side, until cooked through.
• For the vegetables: Drizzle olive oil on the onion, tomato and lemon and season with salt. Grill all until a bit charred on each side.
• For the tzatziki: Incorporate the yogurt, dill, mint, lemon juice and cucumbers. Season with salt and set aside.
• To serve, drizzle the chicken with garlic herb oil and spoon a scoop or two of tzatziki directly on top. Plate each dish with a few pieces of grilled veggies and, before serving, squeeze 1 grilled lemon half over the chicken and sprinkle with oregano.

Steps:

• Put chicken in zip-top plastic bag.
• In a bowl or measuring cup, add lemon juice, lemon zest, oregano, garlic,.
• olive oil, salt & pepper; whisk to combine.
• Pour marinade over chicken in bag, seal bag and shake to coat chicken.
• Let chicken marinate in refrigerator for 30 minutes to 2 hours, turning occasionally.
• While chicken is marinating, prepare tzatziki sauce.
• Place grated cucumber in a colander, sprinkle with salt and let drain 30 minutes.
• Wring out any excess water from cucumber and combine with yogurt in a bowl.
• Add lemon juice, garlic, dill, salt and pepper.
• Stir to combine, let sit for about 15 minutes to allow flavors to marry.
• Heat a grill pan over medium-high heat.
• Add chicken to hot grill pan; discard marinade.
• Grill chicken 4-5 minutes per side, until cooked thoroughly.
• Allow chicken to rest on cutting board for 5 minutes.
• Squeeze lemon juice over chicken before serving.
• Serve with Tzatziki Sauce.

Steps:

• Whisk first 6 ingredients until blended. Pour half over chicken in medium bowl; stir to evenly coat. Stir cucumbers into remaining sauce. Refrigerate both 30 min.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto 8 skewers. Grill 8 to 10 min. or until done, turning occasionally.
• Serve with tzatziki sauce.

Steps:

• For the marinade: Combine olive oil, lemon juice, garlic, oregano, salt and pepper; place in a large re-sealable plastic bag. Add chicken pieces to the bag, re-seal, and massage the marinade into the chicken. Let marinate in refrigerator for at least 3 hours, and up to 5 hours, turning and massaging bag occasionally.
• Prepare the sauce: Combine all ingredients and refrigerate for at least 1 to 2 hours to allow the flavors to develop.
• Soak 6 wooden skewers in water for at least 30 minutes OR have 6 metal skewers ready.
• Heat grill to medium-high and lightly oil the grate.
• Remove chicken pieces from marinade and thread onto the skewers, discarding the unused marinade.
• Grill kabobs for about 6 minutes per side, until chicken is no longer pink in the center.
• Serve with tzatziki sauce for dipping, or make pita sandwiches.