We still have quite a few vegetables that need to be used from our bushel delivery. Last night I was trying to think of a dish featuring cucumbers, but wanted to steer clear of making a salad. The next thing that came to mind was tzatziki sauce and gyros. In an effort to keep the meal a little more on lighter side, we went with chicken breasts served on pita bread and incorporated a cucumber dill sauce.
Cucumber Dill Sauce
1/3 cup sour cream
1 cucumber, seeded and peeled, chopped in thin small pieces
3-4 tablespoons chopped fresh dill
1/2 teaspoon garlic powder
1 minced garlic clove
the juice of a half of lemon
salt and pepper
mix all ingredients well and chill
Marinade boneless, skinless chicken breast in Strompolos' Lemonaki Mint Dressing and Marinade for about 2 hours. Grill chicken on indirect heat for about 12 minutes on either side. Then finish off the chicken on direct heat for a couple minutes to brown up the outside. The temperature should be approximately 425 degrees.
Place pita bread on grill for a minute or so to just soften up the bread.
Toppings: I garnished our gyros with feta cheese, sliced sweet onion, heirloom tomato slices and of course the cucumber dill sauce.
I baked Alexia Sweet Potato Fries as a side item. We've had them a number of times and have enjoyed them every time. Stella is also a pretty big fan of them.
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| This meal was rate 3 asparagus spears |
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