Chicken Souvlaki with Tzatziki

Pain is Relative

Recently, I underwent a medical procedure.  It wasn’t anything too crazy, but it definitely took me out of commission for a few days.  I was told by the surgeon and his staff repeatedly that I would be “totally fine” two days out, and could even go back to work if I wanted to.

NOPE.

Let me tell you, I am aware that I am a huge baby when it comes to pain.  I would guess that I have a pretty low pain tolerance, although it is impossible to compare my pain to someone else’s, because PAIN IS RELATIVE.Rate your pain...
Anyway, the surgeon’s office called me a couple of days later to see how I was feeling, and I was honest with them, that I was hurtin’.. like an 8 or 9.  Way, way worse than I was expecting.  Their reaction?  Shocked and unsympathetic.  And I swear I detected a little doubt in their voice.  This is highly unlikely.  Really?   Rarely does one hurt this much after a procedure like this.

Okay, those in the medical field reading this:  never, ever say this to a patient recovering at home.  Shear panic that something was terribly wrong and/or I was making it up.  And add that to me being in pain?  Awful.

Anyway, the take-away is that everyone experiences pain very differently.  What is a 3-4 on a 10-scale could very well be an 8-9 to someone else (cough cough me).  So, keep your judgement to yourself, call me a baby after you hang up the phone like any decent human being.  Just remember that pain is internal… it’s like trying to explain  a color that you see.

On a much brighter note, I am feeling better.  And to top it off, I made a new dish that was amaze-balls. Slam-dunk.  Ridiculous. If you pass a food truck or a gyro stand at the fair and your mouth waters, you’ve gotta try this one.

TIP:  be sure to marinate your chicken first (super easy, takes two minutes and TOTALLY worth it), throw it in the fridge to do it’s thang, and make your tzatziki.  Then throw that in the fridge while you cook your chicken.  Once you make this, it’ll be tough to enjoy your food truck’s souvlaki!  Enjoy 🙂

Materials:

  • Cheese grater, mandolin, or food processor
  • kitchen towel
  • spoon
  • measuring cups and spoons
  • bowl
  • large pan (with lid to speed up cooking, but not completely necessary)
  • tongs (or spatula)
  • cooking oil

Ingredients: 

  For the Tzatziki:

  • 1/2 cucumber, peeled
  • 1/2 c plain greek yogurt
  • 2 T lemon juice
  • 1 T garlic (minced)
  • 1 t dill
  • pinch of salt

For the Chicken:

  • 2-3 chicken breasts, diced into small pieces
  • 1/4 c lemon juice
  • 3 T minced garlic
  • 2 t oregano
  • 2 T olive oil

For serving/eating:

  • pita (I like whole wheat),
  • tomato slices,
  • onion slices,
  • cucumber slices
  • kalamata olives

Directions:

  For the Tzatziki:

  1. Cut the cucumber down the middle.  Using a spoon, scoop out all seeds and discard.   image2
  2. Using a grating device (a cheese grater, mandolin, or food processor), shred the cucumber.image1
  3. Place the shreds into a cloth to ring out the excess water (there is A LOT of it!).
  4. Place shreds in a bowl with all other ingredients and mix well. FullSizeRender (38) Chill until ready to eat.

For the Chicken:

  1. Mix all ingredientsimage4 into a Ziploc bag to marinate the chicken.  Place the bag into the fridge for at least 30 minutes before cooking.image3
  2. When ready, heat oil over medium-high heat.
  3. Place the chicken in the pan and discard the marinade. FullSizeRender (37) Place a lid over the chicken to speed up the cooking.
  4. Cook the chicken until white and the juices run clear, about 8 minutes.FullSizeRender (36)
  5. Serve with pita, tzatziki, and other fresh toppings.FullSizeRender (35)
  6. Enjoy!

Chicken Souvlaki with Tzatziki

  • Servings: 4
  • Time: 20 min
  • Difficulty: medium
  • Print

IMG_4518

Materials:

  • Cheese grater, mandolin, or food processor
  • kitchen towel
  • spoon
  • measuring cups and spoons
  • bowl
  • large pan (with lid to speed up cooking, but not completely necessary)
  • tongs (or spatula)
  • cooking oil

Ingredients: 

  For the Tzatziki:

  • 1/2 cucumber, peeled
  • 1/2 c plain greek yogurt
  • 2 T lemon juice
  • 1 T garlic (minced)
  • 1 t dill
  • pinch of salt

For the Chicken:

  • 2-3 chicken breasts, diced into small pieces
  • 1/4 c lemon juice
  • 3 T minced garlic
  • 2 t oregano
  • 2 T olive oil

For serving/eating:

  • pita (I like whole wheat),
  • tomato slices,
  • onion slices,
  • cucumber slices
  • kalamata olives

Directions:

  For the Tzatziki:

  1. Cut the cucumber down the middle.  Using a spoon, scoop out all seeds and discard.
  2. Using a grating device (a cheese grater, mandolin, or food processor), shred the cucumber.
  3. Place the shreds into a cloth to ring out the excess water (there is A LOT of it!).
  4. Place shreds in a bowl with all other ingredients and mix well.  Chill until ready to eat.

For the Chicken:

  1. Mix all ingredients into a Ziploc bag to marinate the chicken.  Place the bag into the fridge for at least 30 minutes before cooking.
  2. When ready, heat oil over medium-high heat.
  3. Place the chicken in the pan and discard the marinade.  Place a lid over the chicken to speed up the cooking.
  4. Cook the chicken until white and the juices run clear, about 8 minutes.
  5. Serve with pita, tzatziki, and other fresh toppings.
  6. Enjoy!

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