Greek Chicken Skewers with Greek Salad, Tzatziki, and Rice

Greek Chicken Skewers with Greek Salad, Tzatziki, and Rice

INGREDIENTS
Chicken
• 2 large chicken breasts, cubes (1.5-inch cubes)
• ¼ cup olive oil
• 3 tbsp. red wine vinegar
• 2 tbsp. fresh lemon juice
• 2 tbsp. Dijon mustard
• 4-5 cloves fresh, minced garlic
• 1 tsp. fine salt
• 1 tsp. fresh, ground pepper
• 1 tbsp. fresh, chopped thyme (fresh)
• ½ tsp. chopped oregano (fresh or dried)
• 2 tbsp. red onion (chopped fine)
Tzatziki
• 1 English cucumber, grated and liquid squeezed out
• 4-5 cloves fresh, minced garlic
• 3 tablespoons fresh lemon juice
• 10-12 oz. full fat Greek yogurt
• ½ cup full fat sour cream
• 1 tbsp. red wine vinegar
• 1 tbsp. dill (fresh or dried)
• 1 tsp. salt
• 1 tsp. fresh ground pepper
Greek Salad
• 1-2 heads of Romaine, cut, washed, and dried
• Pitted, Kalamata olives, halved (5 olives per person)
• Halved cherry tomatoes
• Thinly sliced red onion
• Sliced red pepper
• Sliced pepperoncinis
• Sliced cucumber
• Feta cheese
• Greek dressing to taste
(Dressing: use immersion blender to blend ½ cup olive oil, 4 tbsp. red wine vinegar, 2 cloves fresh, minced garlic, 1-2 tbsp. fresh lemon juice, 1 tbsp. Dijon mustard, ½ tsp. salt, ½ tsp. fresh ground pepper, ½ tsp. finely chopped fresh thyme, ¼ tsp. dried oregano)
Rice
• 1 cup basmati rice
• 2 cups water
• 1 tsp. coarse sea salt
• 1 tbsp. butter (optional)
• 2 cups prepared cauliflower rice (optional – add at end and mix)

DIRECTIONS – CHICKEN (marinate minimum 4 hours; 10 minutes cooking time)
1. Cube chicken into 1.5-inch cubes (this can be approximate). Place into gallon size Ziplock bag.
2. In a bowl, mix ¼ cup olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, 2 tablespoons Dijon mustard, 4-5 cloves minced, fresh garlic, 1 teaspoon fine salt, 1 teaspoon fresh, ground pepper, 1 tablespoon fresh, chopped thyme, ½ teaspoon fresh, chopped oregano, 2 tablespoons chopped red onion (finely chopped).
3. Pour mixture over the chicken in the gallon bag and gently squeeze to mix. Remove the excess air, seal, and let marinate in the refrigerator for at least 4 hours (prep the day before or morning of for best results).
4. When ready to grill, skewer chicken and grill on 450-500 degrees (preheat grill), turning once halfway through cooking (approx. 10 minutes total cook time).
5. Serve one skewer for each person on a plate with salad, rice, and Tzatziki on the side.

DIRECTIONS – TZATZIKI (make ahead at least 4 hours or day before)
1. Grate a whole English cucumber and squeeze out excess liquid. Set aside.
2. In a mixing bowl, combine 5 cloves fresh, minced garlic, 3 tablespoons fresh lemon juice, 10-12 ounces full fat Greek yogurt, ¼-½ cup full fat sour cream, 1 tablespoon red wine vinegar, 1 tablespoon dill, 1 teaspoon fine salt, 1 teaspoon fresh ground pepper.
3. Add in the cucumber. Thoroughly mix and add additional salt/pepper to taste.
4. Refrigerate for at least 4 hours (prep the day before or the morning of for best results).
5. Serve on the side (and even on top of the Greek salad, if desired).

DIRECTIONS – GREEK SALAD (prepare in advance or after rice is covered)
1. Cut and prepare Romaine lettuce, Kalamata olives, cherry tomatoes, red pepper, cucumber, and Feta cheese.
2. Put lettuce in a salad bowl with other ingredients distributed across the top. Keep cool in the refrigerator until ready to serve (do not add dressing yet).
3. Prepare dressing – place all dressing ingredients in a measuring cup and blend until combined with an immersion blender. Serve at room temperature and lightly toss desired amount with salad when the meal is ready.

DIRECTIONS – RICE (begin cooking 30 minutes before mealtime)
1. In a medium saucepan, combine 1 cup Basmati rice, 2 cups water, 1 tablespoon butter (optional), and ½ tablespoon coarse sea salt.
2. Bring to a boil, then cover and reduce heat to low for 25 minutes.
3. Remove from heat and fluff.
4. Optional: heat 2 cups of cauliflower rice and mix into prepared rice when ready to serve.

hi I’m Brooke welcome to my channel the cook Brook today we’ll be cooking Greek chicken skewers grilled on the grill with a Greek salad on the side some satii sauce and some white rice so let’s go ahead and get started making our Greek chicken skewers with satii Greek salad and rice we’re ready to make the marinade for the chicken as you can see I’ve already cubed up and put the chicken into a Ziploc bag I also have my 1/4 cup of olive oil ready to go in this bowl now I have this marinade ready to go so I’m literally just going to dump it in on top of the chicken squish it around in here so that the chicken is Thoroughly covered suck the extra air out and at least 4 hours in the refrigerator and I’ll come back to it when I’m ready to skewer it later this evening satii is a yogurt garlic sauce so let’s go ahead and make the ziki [Music] okay I’ve done a quick mix in my siki bowl but I don’t have to have it all the way mixed yet cuz I’m going to add my cucumber so I’ve already shredded my cucumber and now I just want to take it in little handfuls and I’m just going to squeeze out the excess liquid now I’m just going to take that cucumber mix it into the existing sauce that I had already had and then you can simply taste for salt and pepper and see what you think stick it in the fridge and you’re ready for the evening for our Greek salad dressing you can do this right ahead of time or quite a bit earlier it can sit out on the counter all day or refrigerate just make sure you take it out to room temperature before you’re about to serve the salad [Music] [Music] [Music] and that is green chicken that is cook Brook made what do you think hun It’s All Greek To Me husband approve thanks for watching see you next time on the cook Brook