Chicken Souvlaki with Tzatziki

Chicken Souvlaki with Tzatziki

One of our family traditions are Sunday night barbecues when family and friends drop by for dinner and a visit.  Everyone looks forward to this weekly event.

Sometimes coming up with a different menu for the barbecues can be a challenge.  Last week we decided it would be Greek night so my daughter-in-law and I  made Chicken Souvlaki with Tzatziki Dip.

We love Greece and Greek food.  We’ve been trying different recipes to  replicate the souvlaki and tzatziki we enjoy whenever we’re in Greece.

This weekend we made Tzatziki exactly how the owner of The Music Cafe in Myknos, one of our favorite cafes in Greece, taught us.  It was delicious.

I decided to try my hand at creating a new recipe for the souvlaki.  I marinated the chicken overnight in yogurt and spices, it turned out tender, juicy, and delicious!  The yogurt keeps the chicken tender and juicy and fresh dill gives them the extra yum!

Tzatziki is a yogurt dip or sauce.  It can be served with fresh crusty baguettes for dipping, and used as a sauce over the chicken.  Either way it’s delicious.

Both the Tzatziki and Souvlaki are easy to make.  The chicken should be marinated over night or for at least 3 hours, the longer it marinates in the fridge the tastier and tender it will be when grilled.  The Tzatziki can be make ahead of time and chilled in the fridge until ready to serve.

Both dishes will now be permanent additions to our Sunday night barbecues.  Here are the recipes, perhaps you can try them out this coming Memorial Day.  Both recipes can be doubled or tripled for larger gatherings.

Chicken Souvlaki with Tzatziki

Chicken Souvlaki

Makes 9-10 kebobs

Ingredients:

2 lbs. thawed chicken tenderloins – if the pieces are too large you may have to cut them in half lengthwise to make strips no larger than 2″ wide.

1 cup WHOLE milk plain Greek yogurt.  Be sure it’s whole milk, the fat free or 2% won’t work.

1 tbls. minced garlic

2 tbls. olive oil

1 tsp. dried or fresh oregano – crushed or minced

1/2 tsp dried or fresh rosemary – crushed or minced

1 tbls. fresh dill – finely chopped

Juice of 1/2 lemon

Salt & Pepper to taste

Directions:

Mix all the ingredients in a bowl.

Add chicken strips; mix well making sure the chicken is well coated in the yogurt mixture.

Cover with plastic wrap and marinate at least 3 hours or overnight in the fridge.  It’s a good idea to stir the chicken several time while it’s marinating to ensure all pieces are coated with the yogurt mixture.

Place the marinated chicken on skewers – two pieces fit nicely on 12″ skewers.

Grill on medium heat until chicken is well cooked.  About 5-6 minutes on each side.  Don’t over cook the chicken, it will become dry and hard.

Serve immediately with Tzatziki, and whatever side dishes you prefer.

Chicken Souvlaki with Tzatziki

Tzatziki

Makes 2 cups

Ingredients:

2 medium cucumbers

2 cups WHOLE milk yogurt

1 tbls. olive oil

1 tbls. minced garlic

2 tbls. fresh minced dill

Juice of 1/2 lemon

Salt to taste

Directions:

1.  Peal cucumber, cut in half lengthwise, and scoop out the middle part including the seeds.

2.  Finely grate cucumber in to a mixing bowl.

3.  Squeeze out as much liquid as possible from the grated cucumber, discard liquid and keep the grated cucumber.

4.  Add yogurt to cucumber and mix well.

5.  Add olive oil, garlic, and dill to the mixture and mix well.

6.  Remove lemon seeds and squeeze lemon juice into the mixture and mix well.

7.  Add salt to taste.

Chill until ready to serve.  Can be served as sauce for the Chicken Tzatziki or as a dip with crusty fresh bread or pita chips.  If serving as a dip portion into small bowls and drizzle with olive oil before serving.

Chicken Souvlaki with Tzatziki
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Chicken Souvlaki with Tzatziki
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Servings Prep Time
6 Servings 15 Minutes
Cook Time Passive Time
10 Minutes 3 Hours
Ingredients
Servings: Servings
Instructions
Souvlaki
  1. Mix all the ingredients in a bowl.
  2. Add chicken strips; mix well making sure the chicken is well coated in the yogurt mixture.
  3. Cover with plastic wrap and marinate at least 3 hours or overnight in the fridge. It's a good idea to stir the chicken several time while it's marinating to ensure all pieces are coated with the yogurt mixture.
  4. Place the marinated chicken on skewers - two pieces fit nicely on 12" skewers.
  5. Grill on medium heat until chicken is well cooked. About 5-6 minutes on each side. Don't over cook the chicken, it will become dry and hard.
  6. Serve immediately with Tzatziki, and whatever side dishes you prefer.
Tzatziki
  1. Peal cucumber, cut in half lengthwise, and scoop out the middle part including the seeds.
  2. Finely grate cucumber in to a mixing bowl.
  3. Squeeze out as much liquid as possible from the grated cucumber, discard liquid and keep the grated cucumber.
  4. Add yogurt to cucumber and mix well.
  5. Add olive oil, garlic, and dill to the mixture and mix well.
  6. Remove lemon seeds and squeeze lemon juice into the mixture and mix well.
  7. Add salt to taste.
  8. Chill until ready to serve.
Recipe Notes

Tzatziki can be served as sauce for the Chicken Souvlaki or as a dip with crusty fresh bread or pita chips. If serving as a dip portion into small bowls and drizzle with olive oil before serving.

Share this Recipe
Powered byWP Ultimate Recipe
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

 

Pochero is a type of stew  originally from Spain.  It comes from the Spanish word “puchero” which means “stewpot”.

The dish is similar to the cocido of Spain with colorants such as paprika.  It uses local ingredients which vary from one region to another.  In Spain chickpeas are widely used.

In the Philippines, like in most other countries, every region has its own type of cuisine.    Pochero is the Cebuano version of Tagalog Bulalo which is one of the most popular stews in the country.  It’s basically the same thing with a couple of different local ingredients.

When I was on vacation in the Queen City of the South “Cebu City” Philippines  we went out  for dinner  somewhere in  F. Ramos Street, Ramos.  My mother ordered their specialty called “Pochero” or Cebu Style Bulalo.  It smelled so good and tasted so delicious, but it was so expensive.  I thought why not make it at home?

I researched the recipe and thanks to Overseas Pinoy Cooking I was able to make it.   My family and neighbors loved it.  I saved money and dinner was yummy!  Here’s the recipe!

Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece

2 bundles pechay, trimmed

1/2 medium size cabbage, cut into wedges

4 young sweet corn in cob, cut in halves

1/4 kilo sliced bamboo shoot, pre-boiled

1 whole garlic

1 tbsp peppercorn

2 medium size whole onion

2 medium size onion, quartered

1 bundle chives or spring onion, cut in 2” length

salt to taste

 

Directions:

Place the whole beef shank in a large casserole.

Cover with water.

Add the whole onion, garlic and peppercorns.

Bring to a boil, remove scum that rises.

Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.

Remove the now tender beef shank from the casserole and keep aside.

Place the remaining broth in a big bowl, set aside.

Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.

Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.

Season with salt to taste.

Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.

Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

 

 

 

 

Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Ingredients
Servings: Servings
Instructions
  1. Place the whole beef shank in a large casserole.
  2. Cover with water.
  3. Add the whole onion, garlic and peppercorns.
  4. Bring to a boil, remove scum that rises.
  5. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.
  6. Remove the now tender beef shank from the casserole and keep aside.
  7. Place the remaining broth in a big bowl, set aside.
  8. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.
  9. Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.
  10. Season with salt to taste.
  11. Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.
  12. Transfer in a big serving bowl and serve at once with a dipping sauce of patis (brine), kalamansi (Lemon Juice and siling labuyo (chili pepper)
Share this Recipe
Powered byWP Ultimate Recipe
Easy Chicken Salad

Easy Chicken Salad

Easy Chicken Salad

Tea Parties are one of my favorite ways of entertaining. If find preparing for a tea party to be simple and easy.

I don’t necessarily have to spend days in the kitchen cooking and baking.  I usually bake one or two sweet items and throw together one or two sandwich fillers the day before then supplement the rest with store bought items.

I can put finger sandwiches together early in the day, keep them wrapped in plastic in the fridge, then put them on the table in pretty plates just before guests arrive.  The same goes for the sweet treats and cold beverages.  Of course water must be boiled for tea if in fact I’m serving hot tea.  This leaves me free to actually enjoy visiting with guests.

One of my favorite sandwiches to serve are chicken salad sandwiches.  They’re tasty, easy, and guests love them.  I used to buy pre-made chicken salad from Cotsco’s deli, but they sell it in big batches and I usually end up throwing some away, it doesn’t keep very long.  Recently I’ve started making my own chicken salad using left over Rotisserie chicken I buy from Costco or Sam’s Club.  It works out great, I buy the chicken the night before the party, my husband and I have some of it for dinner, then I chop up the rest for chicken salad.   Very economical and best of all no left over salad.

I’ll share how I make the chicken salad, but I wouldn’t exactly call it a recipe.  At least not a “normal” recipe with measurements.  I’ll list the ingredients, but the measurements depend on how much chicken you have left over.  I usually have at least half the chicken left over to turn into salad, my husband and I don’t eat very much.

Ingredients:

1/2 Rotisserie chicken
1-2 stalks celery
1/2 onion
1 tsp. garlic powder
1/4 cup Italian dressing
1/2 cup mayo
salt to taste

Directions:

1.  Remove meat from chicken.  Remove skin.  Chop meat into small cubes and place into a mixing bowl.

2.  Chop celery and onions into small pieces.  Add to chicken meat.

3.  Add garlic powder and dressing to chicken mixture and mix well.  Let sit for about 10 minutes.

4.  Add may and salt.  Mix well.

5.  Make sandwiches using your favorite bread.  I like to use King’s Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches.  Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.

Chicken sandwiches are also great for casual luncheons.  Serve them with a side of gourmet chips!

Easy Chicken Salad
Print Recipe
Servings Prep Time
1 Quart 20 Minutes
Servings Prep Time
1 Quart 20 Minutes
Easy Chicken Salad
Print Recipe
Servings Prep Time
1 Quart 20 Minutes
Servings Prep Time
1 Quart 20 Minutes
Ingredients
Servings: Quart
Instructions
  1. Remove meat from chicken. Remove skin. Chop meat into small cubes and place into a mixing bowl.
  2. Chop celery and onions into small pieces. Add to chicken meat.
  3. Add garlic powder and dressing to chicken mixture and mix well. Let sit for about 10 minutes.
  4. Add may and salt. Mix well.
  5. Make sandwiches using your favorite bread.
Recipe Notes

I like to use King's Hawaiian Sweet Rolls or any kind of dinner roll for tea sandwiches. Otherwise I use dark rye or pumpernickle and cut the sandwiches into four triangles.  Chicken sandwiches are also great for casual luncheons. Serve them with a side of gourmet chips!

Share this Recipe
Powered byWP Ultimate Recipe