Amazing dinner, and I made extra of the tabbouleh and tzatziki for lunch. Yum.
- 1 boneless, skinless chicken breast
- 1 c. plain Greek yogurt
- 1 cucumber
- 2 cloves garlic
- 1 lemon, juiced
- olive oil
- 3 green onions, diced
- 1/4 green bell pepper, diced
- 1/4 c. olives, diced
- handful parsley, chopped
- handful mint, chopped
- 1 roma tomato, diced
- palmful of cumin
- 1 tsp. dried dill
- 1 tsp. dried oregano
-1/2 c. bulgur wheat
-a few dashes of hot sauce
Let the bulgur wheat soak in 1 c. of water for an hour.
While the wheat soaks, cut the chicken into 1-in. pieces. Whisk together 1/3 of the lemon juice, dill, oregano, salt, pepper, a few dashes of hot sauce, and 3 T. of olive oil. Drop the chicken into the marinade and stir to coat. Let the chicken sit in the refrigerator for 20 minutes.
Next, put the yogurt in a paper towel or cheese cloth and set it over a bowl to drain for 15 minutes. Cut the cucumber in half and scoop out the seeds. Grate the flesh of the cucumber, trying to avoid the skin. Salt the cucumber and let it sit for 10 minutes. Wring out the cucumber and set it aside.
Remove the chicken from the marinade and skewer the pieces. Heat a grill pan.
While the pan heats, mix together the yogurt, garlic, salt, pepper, cucumber, and 1/3of the lemon juice.
Put the chicken skewers on the grill, letting each side carmelize and cook through-- about 3 minutes on each side.