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1
For the tzatziki:
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Cut the cucumber in half lengthwise.
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3
With a spoon, dragging it down the center of the cucumber remove the seeds.
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4
Grate the cucumber and place into a bowl with the salt.
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5
Let it sit for 20 minutes while you get the rest of the ingredients ready.
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6
This will help to extract the water from the cucumber.
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7
In a medium sized bowl, mix yogurt with dill, garlic, lemon juice and white pepper.
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8
Drain the cucumber in a sieve and with the back of a spoon gently squeeze the cucumber to get as much moisture out of it as you can.
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Mix the cucumber into the yogurt mixture.
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10
Cover with plastic wrap and refigerate for 2 hours so that the flavour can meld.
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11
For the Souvlaki:
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Put the lemon juice into a medium-sized bowl.
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13
Whisk olive oil into the lemon juice slowly.
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Then stir in the garlic, oregano, salt, pepper and umami.
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15
Place chicken in a Ziplock bag and pour marinade over it.
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Seal the bag and refrigerate for 2-3 hours.
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17
Slide meat onto skewers with desired veggies and grill on a medium heat BBQ grill until the chicken is cooked all the way through.
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18
Since the chicken is cut into smaller pieces, it will probably take less than 5 minutes per side but just keep an eye on it and make sure it doesnt burn.
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19
You can omit the veggies and just do meat kabobs but we like our veggies in this house.
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The more the merrier!
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!
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For the rice:
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Cook rice according to package directions with the lemon juice, stock and butter (use these for the liquids that the package mentions).
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When done, remove from heat and fluff with a fork.
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25
Serve rice with the pine nuts and parsley.
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Top that with a skewer of souvlaki and a drizzle of tzatziki.
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27
Serve with a simple Greek salad and pita bread for dipping the tzatziki in.
