I am literally shocked that not ONE Greek recipe has appeared on this blog yet. Why am I so shocked? It happens to be one of my favourite cuisines and has been for years. CH even has a joke that I have a “Greek stomach” signifying that when we go out for Greek food, I have a entire other stomach that opens up in order for me to eat more Greek food than CH (it’s true, I do!).
CH and I used to go out for Greek food a lot, that was until our favourite place in our hometown changed owners and significantly went downhill from there – we used to talk about having them cater our wedding – that’s how much we loved the restaurant. In Toronto there is a huge Greek neighbourhood, and with the exception of one quick (and delicious!) lunch with a friend a few weeks ago, we haven’t explored it yet. That might have to change in the coming days…now that I am writing this.
Nonetheless, whenever I get the chance to eat Greek food, I do. So when I had to choose a recipe for this month’s WC recipe swap, I was faced with a challenge. You see, I was given the amazing blog “SO Tasty SO Yummy”, which I have had in my Google Reader since I created an account. Katie is a fantastic cook, a seemingly wonderful Mom to the absolutely cutest little girl, and someone who I’ve enjoyed getting to know over the past while through our cooking board. I seriously have so many recipes starred in my GR from her, that I couldn’t choose: Drunken Noodles, Potatoes Daphinois, Beef Tenderloin in Red Wine Sauce, I could go on, or you could just go check-out her blog and see what I am talking about !.
So, I decided to challenge myself – Katie claimed she found the Naan recipe that trumped buying it ever again, and we all know that I love homemade goods. I also love Chicken Gyros, another recipe Katie features on her blog, so I decided to combine the two and make not ONE, but TWO of her recipes for the Swap. I personally use Naan a lot more than pita – just the preference around our home. So when the opportunity arose to make it from scratch, I did. That post will be released in a few days. But I had to share the most-deeeelicious chicken marinade I’ve ever had. It knocked my old recipe right out of our apartment window. It is simply delicious, and I will leave it at that. Just try it.
Thanks Katie for a great source of inspiration – can’t wait to see what’s next.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
- 1 pound boneless, skinless, chicken thighs
- 4 cloves garlic, minced or grated
- 1 lemon, juiced
- 2 tsp red wine vinegar
- 2 TBSP extra virgin olive oil
- 2 TBSP plain Greek yogurt
- 1 TBSP dried oregano
- Generous pinch of salt and pepper
- Tzatziki (homemade or store-bought – here is my go-to recipe: Tzatziki )
- 1 medium tomato, seeded and diced
- 2 or 3 leafs of lettuce, torn into pieces
- 1/8 of a red onion, minced
- 4 pitas or Naan (recipe to come soon!), warmed
In a medium sized bowl, whisk together the garlic, lemon juice, vinegar, olive oil, yogurt and oregano. Add the chicken to the bowl and ensure all pieces are evenly covered. Cover with saran and refrigerate for about an hour.
Preheat the broiler on high (or grill, or pan on the stove). Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending what size/type chicken you are using. (Be aware if you are broiling – there will be smoke from the marinade – so turn the vent fan on!)
Allow the chicken to rest for a few minutes before slicing into strips.
Warm your naan/pitas either in the oven, or on grill.
Top the pita with the chicken, tzatziki, tomatoes, onions and lettuce.
Roll-them up and devour.