Thursday, February 10, 2011

Chicken Souvlaki, Roasted Potatoes and Tzatziki

Ok.. this was just so insanely delicious. I absolutely LOVE souvlaki. I love the charred crispy layer that gives way to the most tender and succulent meat. It's full of tangy flavour and goes so well with potatoes, veggies and tzatziki. This skewered treat is one of my favourite things to eat. It's really healthy, extra tasty and I like anything that allows me to eat spoonfuls of tzatziki!

There's no need to buy tzatziki at the store when a few simple ingredients let you make it at home. I prefer it this way as I have control over the salt and garlic! It's not complicated at all and is totally worth the extra effort.

I made these potatoes for the first time today and was weak in the knees when I had my first bite. They're so soft and fork tender. They taste of rosemary, thyme and sweet roasted garlic... oh my gosh...I may have to take a break from this and eat the leftovers- I'm literally salivating. This would go so well with fish or any other cut of meat. It's ridiculous.

Souvlaki Recipe:
4 boneless skinless chicken breasts
4 sprigs thyme
1/2 cup extra virgin olive oil
1/2 tablespoon lemon juice
1 tablespoon red wine
1/2 tablespoon red wine vinegar

1 teaspoon oregano (fresh or dried)
3 cloves garlic, smashed
1 onion cut into large slices
1 bell pepper cut into large pieces
1/2 eggplant cut into cubes
Skewers (if wooden, soak for a couple of hours before using)
salt and pepper to taste


Mix all the ingredients apart from the onion, bell pepper and eggplant in a large resealable bag and marinade at least 2 hours (overnight is best). Remove chicken from marinade and skewer with bell pepper and onion.  I do the eggplant on separate skewers with the remaining vegetables as its shape prohibits the chicken from charring as nicely as I'd like. Brush all the skewers with the marinade and place on a heated grill. Let the chicken develop grill marks (don't touch it for the first 3 minutes) then turn it so each side is charred and cooked. Cooking time varies depending on whether you grill it on the stove top or BBQ etc. Serve with tzatziki and potatoes.

Tzatziki Ingredients:
2 cups FULL FAT Greek yogurt. I love the Fage brand.
1 teaspoon grated garlic
1 tablespoon lemon juice
1/2 tablespoon extra virgin olive oil
1 teaspoon salt
2 tablespoon grated cucumber

Combine the yogurt and cucumber either on a cheesecloth or coffee filter that's placed on a strainer above a bowl so it can drain.  let this sit in the fridge for at least one hour. Add the remaining ingredients and presto! You're good to go:)

Roasted Potatoes Ingredients:
7 Russet potatoes cut into wedges (you can peel them but I don't)
5 cloves garlic smashed
1/4 cup extra virgin olive oil
1.5 teaspoons tomato paste
2 sprigs rosemary
3 sprigs fresh thyme
1 teaspoon oregano (dried or fresh)
1.5 cups chicken stock
1/4 a bouillon cube (optional)

In a roasting pan assemble the potatoes in a single layer. Mix the stock, tomato paste, oil, rosemary, garlic, thyme, oregano and bouillon cube together and place over the potatoes. Cover tightly with tinfoil and place in a 350 degree oven for 1.5 hours or until soft and fork tender. If you want more colour you can broil them before serving. Enjoy!


  1. I have shared this on my FB page with my readers after trying your recipes on the weekend. My guests loved their meal and so did I. Thank you so much for these recipes. I'm keeping them forever! YUM! - Peachy Keen Mumma

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