I'm thinking Greek this week. Delicious Mediterranean cuisine starts and ends with a few universal ingredients: Extra Virgin Olive Oil, Garlic, and FRESH FRESH FRESH vegetables!
For my dinner tonight (cooked entirely in my dorm room using a handful of appliances) I prepared traditional Greek Souvlaki; a skewer of seasoned meat and vegetables that are grilled to perfection - yum!
Parings for Souvlaki range from grilled pita bread, cucumber and tomato salad, couscous, roasted potatoes, and my personal favorite - Tzaziki Sauce.
|Chicken Souvlaki with Herb Lemon Couscous,|
Cucumber and Tomato Salad, with Tzaziki Sauce
1 chicken breast cut into 1.5 inch cubes
2 sweet baby bell peppers (or 1 whole bell pepper, yellow or red)
2 tsp extra virgin olive oil (divided; reserve 1 tsp for peppers, 1 tsp for chicken)
2 tsp fresh minced garlic
1 tbs McCormick Italian Seasoning
1 tsp Roasted Garlic Seasoning
1 tsp fresh lemon juice
Herbed Lemon Couscous
1/4 cup whole wheat couscous
1/2 (actually a little less than 1/2) cup water
1 tsp extra virgin olive oil
1 tsp lemon juice
1 tsp dried basil
1 tsp garlic powder
salt (to taste) *optional
1 1/2 tsp extra virgin olive oil
1 tbs fresh minced garlic
1/4 cup finely minced cucumber (removed of seeds)
1 tbs fresh minced mint leaves
1/2 tsp salt
1 tsp red wine vinegar
Preheat Cuisinart Griddler on High, with both Grill plates.
Place cubes of chicken in medium bowl. Add 1 tsp. olive oil, garlic, and seasonings and toss to coat. Slice peppers into 1 inch wide pieces (so they can be skewered) and coat with remaining olive oil. Skewer the chicken and peppers. Place on girdler and cook for about 8 minutes per side.
While chicken is grilling, prepare the couscous. Place water in cereal size microwave safe bowl. Microwave for 2 minutes until water is hot. Remove from microwave and add olive oil, lemon juice, basil, and garlic (and salt if desired). Microwave, covered with a dish towel, for 3 more minutes. Remove from Microwave and cover the bowl with a flat plate or lid. Set aside until the rest of the meal is ready to plate.
To make Cucumber and Tomato Salad:
Cube cucumber, small cherry tomatoes, black olives and slices of red onion and place in small bowl. Toss with Archer Farms Sun-Dried Tomato Vinaigrette, and set aside. (sprinkle with feta cheese if desired).
Prepare a bed of crisp romaine lettuce on plate. Plate your cucumber salad, couscous, and tzaziki sauce (instructions follow). Remove chicken from grill and place on top of bed of lettuce.
Eat it while it is still hot, and don't forget to lick the plate!
Prepare the Tzaziki sauce ahead of time. You can use if as a great sandwich spread or snack dip before hand, so I prepare it on the weekend and enjoy it all week long.
Place garlic in small bowl. With back of spoon, press the garlic until it is a paste like consistency and the juices are loose. Add all other ingredients (listed above) and stir until well combined. All done!
*customize the sauce to your preference - too much vinegar? too little salt? more garlic? Make it your own! Don't worry, this is one of the healthiest sauces you will ever eat!*