Monday, July 19, 2010

Souvlaki with roasted potatoes and tzatziki

The Greek restaurant in our area closed unexpectedly a couple of weeks ago (like, 2 days after we last ate there... we had no idea it was coming). Since Carl and I got married in Greece last fall, I've developed a fondness for Greek food but had never tried preparing it myself. We're starting to have a bit of a cucumber situation in the fridge, and short of pickling them all, I thought I'd try making tzatziki (Greek yogurt with chopped cucumbers and herbs, drizzled with olive oil). I make my own yogurt anyways, and it's super easy to "Greek" it by letting it strain through a coffee filter or cheesecloth overnight.  I used the recipe for tzatziki in The Joy of Cooking, which was simple.

Once I had the tzatziki, then I had no choice but to build a Greek menu around it. :) I made chicken souvlaki (kebabs) on our George Foreman grill, marinating the chicken first and using farm share zucchini and non-farm onion. I also roasted some farm share potatoes in the toaster oven (it's way too hot to have the big oven on). Delicious! I only wished I had had some olives to go with it...

1 comment:

  1. Yum, looks terrific! Olives would've just ruined it, IMO.
    -Rebecca :)