4smallred or yellow potatoes, diced into 1/2 inch cubes
1tspgarlic powder
1tbspdried oregano
salt & pepper
Tzatziki Sauce
2Cyogurt, plaini like to use goat's milk yogurt
4clovesgarlic
1english cucumber, thinly sliced & quartered
1tbspfresh dill
1Tbsp lemon juice, add to taste
1tbspolive oil
1/2 tspsea salt
1/4tspfresh ground pepper
Salad Ingredients
1Ccherry tomatoes
2-3 heads romaine lettuce, sliced
1 Cfeta cheese
2english cucumbers , sliced
1/2CCastelvetranos olives
1/4Cpine nuts
olive oil + lemon juice for drizzlingoptional
4pitasoptional
Instructions
In a large bowl, combine the chicken, olive oil, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
Set your grill to medium-high heat). Alternately, you can roast the chicken at 425 degrees for 15-20 minutes & the potatoes for 35-40.
Toss potatoes with oil & seasoning & place in a grill pan. Place the grill pan on the coolest part of the grill (typically towards to front) Toss frequently to avoid burning. Based on the temp of your grill these should take about 30 minutes to cook. So add the chicken when potatoes are halfway done.
Toss the zucchini with the residue oil & seasonings from the potatoes. Then take skewers and thread the chicken pieces on, alternating with zuchinni. Grill the skewers until charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
While the grill is going, combine the ingredients for the tzatziki sauce in a bowl.
Remove everything from the grill, and build salads with desired ingredients. Drizzle the lettuce with olive oil & lemon juice. While assembling your salads, warm pitas on the grill. Top it off with a dollop of Tzatziki & enjoy!
July 13, 2020
