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I wish I could recognize this marination, but I totally stolen it to my university resident (Sorry Zach, if you read this!). I have remembered it for so long with all the recipes of my mother/home and from time to time that I remember it and excited.
I found it best to have it marinated as long as possible so that it can really absorb it and shake it when you open the fridge and a good mix before it sits overnight.
If you are pressed on time, try it in a pan so that the good stuff does not just drip.
Make your meal healthier: tip:
To skip the bread here and/or not to make a wrap (how I do it) means more space for the good stuff. You can also add a side of wild rice or more vegetables! – I bet you could do this with tofu and also tan it in a pan – if you are vegetables/vegan, try it out!
And of course it is so much better to make your own homemade tzatziki – and I did it milk -free!
Click through to get a recipe! …
Make 4 portions
INGREDIENTS:
For the marinade:
– 1/4 cup of lemon juice (1 to 1.5 lemons)
– 1/4 cup of olive oil
– 1/4 cup of vinegar
– 2 or 3 cloves garlic, adjusted
– 1/2 teaspoon of dry mustard
– 1/2 tl paprika
– 1/4 tsp dried sage
– 1/4 TSP Savory
– 1/4 tsp dried thyme
– Salt and pepper
– 2 large, boneless and skinless chicken breast
For the tzatziki:
-1 cup of milk -free yogurt (next to the Greek yogurt in style)
– 1/2 English cucumber, crushed
– 1 tablespoon of Fresh Dill, chopped (more if you prefer it)
– 1 cloven -garlic, chopped
– 1/4 teaspoon salt
– 1 tablespoon of olive oil (optional)
For the plate:
– 1/2 cucumber cucumber
– 1 or 2 Roma tomatoes, cut
– 1 small red onion, in crescent moon
– Optional pita/flatbread
– Optional rice
– Optional olives
Instructions:
Cut the chicken into bite -sized pieces (about 1 inch cubes) and put it in a container with a lid.
Add the rest of the marinated ingredients and then mix well until everything is evenly distributed.
Let and marinate at least a few hours, but ideally marinate overnight.
To make the Tzatziki, rub the cucumber and then wrestle the excess water, either with your hands, with a fine sieve or a cheese cloth.
Add it together with the chopped dill, garlic, salt into the yogurt and then mix it together – you can now also mix in the olive oil.
This can also be done in advance. (Remains are great on sandwiches, for roasted vegetables and much more!)
After the chicken is marinated:
If you grill, skewer the chicken on metal skewers (if you use wood, let it soak it in the water). Grill until the chicken is no longer pink and the outside start too crispy. (Don’t over cook or it gets dry).
Alternatively, you can cook with the sauce in pants until the chicken is no longer pink.
On a plate with red onions and dill on the skewers and serve with cucumber slices, tomatoes and tzatziki on the side. (As well as all other optional pages you want!)
ENJOY!
Let us know whether you create this recipe by publishing it on Instagram or Twitter and using the hashtag #livebarrelife! And if there are certain meals, fruit, vegetables or meat, you would like to see in the blog!
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Photos and recipe from: Christine McAvoy
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