Need a Good Greek Receipe For Souvlaki and Cucumber Sauce?

Ingredients

Souvlaki:

3 tablespoons fresh lemon juice

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano

2 teaspoons olive oil

1/2 teaspoon salt

4 garlic cloves, minced

1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices(optional)

Cooking spray

Tzatziki Sauce:

1/2 cup cucumber, peeled, and grated finely(using your hands squeese out the liquid)

1/2 cup plain greek yogart

1 tablespoon lemon juice

1/4 teaspoon salt

1 garlic clove, minced(add more depending on how strong you want it)

1 teaspoon finely chopped dill

Preparation

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.

To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove and the dill stirring well. Serve the tzatziki sauce with souvlaki.

hopw this has helped you and goodluck

ps as for the pitas I dont know what kind you get wherever you may be but I sure if you go to a greek shop and ask they will give you the real thing. enjoy and best wishes from Greece.

Souvlaki: cube up your chick/beef/lamb whatever and skewer it on steel skewers or bamboo ones that you have soaked in warm water. Marinate them in some olive oil, red wine vinegar, lemon zest, dried oregano, and salt and pepper. Also, chop an onion and smash up some garlic. (toss, toss, toss. wait 2 hours) Grill em or do them in a pan.

Cucumber sauce (tzatziki): The yogurt is the most important thing. Up here in Canada we've only just started getting good yogurt on the retail market (we've had it in restaurants for ever). The key here is fat content... or rather, water content. 2% yogurt sucks. buy 5 or 6%. If you can't find any, take your 2-3% yogurt and put it in a clean dish towel. Tie the corners together and slide a wooden spoon in it so that it can rest on the sides of a bowl, suspending the satchel. That is: hang the yogurt for a day or so (in the fridge, of course). A bunch of water will drain out and voila: 5-6% yogurt.

Do a litre or so and add

-3 or 4 leaves of fresh mint sliced super thin (chiffonade)

-chopped garlic to the tune of 2 nice big cloves

-squeeze half a lemon in there

-salt (not too much... taste it) and pepper (grind it nice and coarse)

-half a cucumber (long english variety is best, but american cukes are ok too. peel them though)

Grate the cucumber on a cheese grater and squeeze the water out before adding it. I worked with a guy who would squeeze it into a glass and drink it later : )

Pitas: here's what you don't want. The ones with pockets or the stupid thick ones that taste like styrofoam. olafsuns makes an okay pita (costco) but slather it with some butter or olive oil and heat it up. Or go to your local bakery... they might have something nice.

You got some good recipes already but this is one of my favorite dishes so I must add my 2 cents.

Marinate chicken in the following:

4-5 minced garlic cloves

1 1/2 Tablespoons dijon mustard

Juice of 1 lemon

3 teaspoons dried oregano

2-3 Tablespoons olive oil

You just grill it, bake it, or saute' it. Serve in pita.

Tzatsiki sauce:

1 cucumber peeled,seeded, and grated

plain yogurt

dill

1 minced garlic clove

If grated cucumber is too wet ring out in a tea towel to dry.

Some people strain the yogurt overnight in a cheesecloth lined collander. If you do it will be thicker, I don't.

Just combine all sauce ingredients the longer you have it the better it gets.

What Philbert suggested...... however the chef I worked with placed the shredded cucumber right into a cheese cloth and squeezed the bejesus out of them to do away with as lots of the water as conceivable. additionally, I even have in no way seen any recipes for it made with out yougurt yet returned, what Philbert suggested with regards to the Greek yogurt. call you everyday restaraunt and ask if thiers is made with yogurt. The chef I worked with worked at a Greek restaraunt for years and became taught the thank you to make it by ability of the proprietors mom, a sprint crabby Greek woman with a will of iron.

Go to allrecipes.com you find many recipes for souvlaki, cucumber sauce too I'm sure.

you add a little green onions and pepper with souvlaki and cucumber sauce... then drizzle some coke and chocolate......!!!!!! my grandmothers personal favorite.....its great..!!!!!