-
1
Preheat a charcoal grill or grill pan on high.
-
2
Submerge the skewers in warm water as this will help prevent them from burning up on the grill or grill pan.
-
3
With a box grater, grate the cucumber onto a clean kitchen towel.
-
4
Wrap the kitchen towel around the grated cucumber and squeeze out the water.
-
5
Place the squeezed, grated cucumber in a mixing bowl and add half of the chopped garlic, the juice of 1 lemon, a little salt, and a lot of freshly ground black pepper.
-
6
Mix in the yogurt and reserve.
-
7
Combine the chicken tenders in a bowl with the juice of 1 lemon, the oregano or marjoram, the other half of the chopped garlic, about 2 tablespoons of the EVOO, salt, and pepper.
-
8
Toss to coat the chicken completely.
-
9
Thread the chicken onto skewers.
-
10
Place on the grill for 3 minutes per side, or until cooked through.
-
11
Crack the egg into a shallow dish and thoroughly whisk.
-
12
Dust the wedge of cheese in the flour and shake off the excess.
-
13
Place the flour-coated cheese in the beaten egg and flip to coat completely.
-
14
Place the cheese back into the flour, coating it on both sides lightly.
-
15
Preheat a large nonstick skillet over medium-high heat with the remaining 3 tablespoons of EVOO (3 times around the pan).
-
16
Once you see the first waft of smoke rising from the pan, add the butter and swirl it in the pan to melt.
-
17
Once melted, carefully add the coated cheese wedge, browning it on each side, 2 minutes per side.
-
18
Remove the pan from the heat and add the Ouzo or Grappa, then replace the pan on the heat.
-
19
Stand back and be careful: The pan will flame up.
-
20
Once the flame extinguishes, squeeze the juice of the last lemon over the cheese and sprinkle with the parsley.
-
21
Platter up the fired-up cheese and serve alongside the chicken skewers topped with a liberal dose of the cucumber-yogurt mixture.
