-
1
Cucumber-Yogurt Sauce
-
2
This sauce is best made several hours (or the night before) you want to serve it.
-
3
Place the yogurt into a yogurt cheese maker, or into a very fine sieve, or a sieve lined with a coffee filter.
-
4
Set it over a bowl (if youre using a sieve rather than yogurt cheese maker), and let it drain for 1 hour or so; up to 3/4 cup of liquid will drain off.
-
5
This helps thicken the sauce, and also mellows the acidic flavor of the yogurt.
-
6
If you like, save the drained-off whey to use in baking (where buttermilk or sour milk is called for), remembering that its quite tart in flavor.
-
7
If youre using an English cucumber, or one without waxed skin, you dont need to peel it.
-
8
Mix the chopped cucumber with the salt, place it in a colander, and let it drain for 30 minutes or so.
-
9
Rinse the drained cucumber with cool water, and let it drip dry.
-
10
Crush the garlic, and chop the mint leaves medium-fine.
-
11
Or combine the garlic and mint in a small food processor, pulsing a few times till theyre pretty finely chopped.
-
12
Remove the thickened yogurt from the drainer, and mix it with the garlic and mint.
-
13
Add the drained cucumber, then the black pepper, stirring to combine.
-
14
Add salt to taste.
-
15
Refrigerate for several hours (or overnight) for the flavors to meld.
-
16
The Chicken Clean the chicken breasts of any fat and cut them into strips about 2 1/2 inches wide.
-
17
Place the strips on a cutting board, and pound them till theyre about 1/4-inch thick.
-
18
A piece of plastic wrap over the chicken while youre pounding it helps keep it from spattering.
-
19
The Marinade Crush the garlic, and mix it with the remaining marinade ingredients.
-
20
Spread the resulting paste over the chicken.
-
21
Wrap well and keep refrigerated until ready to cook, up to 24 hours.
-
22
You can either grill the chicken, or saute it as follows.
-
23
Heat a cast iron or other heavy frying pan over medium-high heat for several minutes, until a drop of water will bounce across the surface.
-
24
Grease the pan very lightly, and place as much chicken as will fit in a single layer into the pan.
-
25
Cook until the edges of the chicken pieces turn white before turning over.
-
26
The chicken is thin, so this doesnt take more than about 4 or 5 minutes before its ready to turn.
-
27
Cook just until browned, then remove it from the pan.
-
28
The sandwiches are good made with either warm or cold (refrigerated) chicken, so this is a flexible recipe.
-
29
To assemble: Lightly brush one side of each of the breads with olive oil.
-
30
Grill them, or heat them in a heavy skillet just until theyre warm and pliable.
-
31
Place the breads on a plate, and top them with the cooked chicken, lettuce, onion, and tomato.
-
32
Add a dollop of sauce.
