FETA SAUCE
This sauce is meant to be served with kebabs, so would go great with any grilled meat. This recipe calls for Greek yogurt which is similar to plain yogurt, but thicker. You can thicken ordinary plain yogurt by lining a strainer with cheesecloth, placing yogurt inside and letting it drip for about 20 minutes or to desired thickness.
Provided by threeovens
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a food process and pulse until smooth.
- Refrigerate until serving.
Nutrition Facts : Calories 122.3, Fat 11.6, SaturatedFat 4.3, Cholesterol 20.1, Sodium 251.9, Carbohydrate 1.7, Fiber 0.1, Sugar 1, Protein 3.3
GREEK CHICKEN WINGS W/CUCUMBER FETA SAUCE
Make and share this Greek Chicken Wings W/Cucumber Feta Sauce recipe from Food.com.
Provided by FloridaGrl
Categories Chicken
Time 35m
Yield 3 dozen wings
Number Of Ingredients 13
Steps:
- In a large, resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add the chicken wingettes; seal bag and toss to coat. Refrigerate overnight.
- In a blender, combine sauce ingredients. Cover, process until smooth. Transfer to a small bowl. Cover; refrigerate until serving.
- Preheat oven to 400 degrees F. Drain and discard marinade. Place wingettes on a rack in a greased 15x10x1 inch baking pan. Bake, uncovered, at 400 for 35-40 minutes, or until juices run clear, turning once. Serve with the cucumber sauce.
Nutrition Facts : Calories 1567.4, Fat 112.4, SaturatedFat 33, Cholesterol 493.7, Sodium 1129.1, Carbohydrate 17.3, Fiber 0.4, Sugar 15.1, Protein 116.3
GREEK SOUVLAKI CHICKEN WINGS
Marinated in wine, lemon juice and herbs, these juicy chicken wings are grilled until lightly charred and tender. A cooling yogurt sauce flecked with dill and garlic brightens them up.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the lemon juice, garlic and 2 tablespoons salt in a blender and blend on low until smooth. Transfer 2 tablespoons of the mixture to a medium bowl and reserve for the yogurt sauce. To the remaining garlic-lemon mixture still in the blender, add the olive oil, wine, mint and oregano and blend until evenly combined. Pour the marinade into a large bowl and add the chicken wings. Sprinkle with some pepper and toss to coat evenly, then cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Meanwhile, make the yogurt sauce: Add the yogurt and dill to the bowl containing the reserved garlic-lemon mixture, season with pepper and stir until smooth. Transfer the sauce to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
- Preheat a grill to medium heat. Lightly brush the grill grates with vegetable oil, then grill the chicken wings, turning often to prevent burning, until golden brown, lightly charred at the edges and cooked through, about 25 minutes.
- Transfer the wings to a serving platter and season with salt. Drizzle with yogurt sauce and sprinkle with crumbled feta. Serve immediately with lemon wedges on the side.
GREEK CHICKEN WINGS
Your guests will be delighted to munch on these herbed chicken wings from Lorraine Caland of Thunder Bay Ontario. Just be sure to make plenty of cucumber dipping sauce-it goes quickly!
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 3 dozen (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, honey, oregano, garlic and salt. Add chicken wings; seal bag and toss to coat. Refrigerate overnight., In a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; cover and refrigerate until serving., Drain and discard marinade. Place wings on a rack in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 35-40 minutes or until juices run clear, turning once. Serve with cucumber sauce.
Nutrition Facts : Calories 276 calories, Fat 19g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 159mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 20g protein.
GREEK CHICKEN AND CUCUMBER SAUCE
Make and share this Greek Chicken and Cucumber Sauce recipe from Food.com.
Provided by Dancer
Categories Chicken Breast
Time P1DT1h4m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine marinade ingredients and pour over chicken.
- Marinate in the fridge for up to 24 hours.
- Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.
- Serve with rice, or oven roasted potatoes, and cucumber sauce.
- Makes 4 servings.
- Tip: The marinade can also be used on strips of chicken.
- After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.
- CUCUMBER SAUCE:.
- In a strainer mix cucumber and salt and set aside for at least 15 minutes.
- Squeeze excess liquid from cucumber.
- Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.
- Serve with Greek Chicken.
- Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.
- Gently squeeze the excess liquid out of the mixture.
Nutrition Facts : Calories 297.5, Fat 16.4, SaturatedFat 2.7, Cholesterol 83.9, Sodium 1271.1, Carbohydrate 9.8, Fiber 0.8, Sugar 5.1, Protein 27
GREEK CHICKEN WINGS WITH TZATZIKI SAUCE
Garlic, dill and lemon put a Greek spin on wings, and a tangy cucumber sauce makes them even more addictive!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 3h25m
Yield 24
Number Of Ingredients 14
Steps:
- In large resealable food-storage plastic bag, mix 2 tablespoons of the yogurt, the oil, 2 tablespoons lemon juice, the garlic, 1 tablespoon dill weed, 1 teaspoon salt and the pepper. Add chicken. Tightly seal bag; turn several times to coat chicken. Refrigerate 2 to 3 hours, turning occasionally.
- Meanwhile, in small bowl, mix remaining yogurt and sauce ingredients until well blended. Cover; refrigerate until serving time.
- Heat oven to 425°F. Line 15x10x1-inch pan with foil. Remove chicken from marinade; discard marinade. Arrange chicken in pan.
- Bake 50 to 55 minutes, turning once, until chicken is no longer pink in center. Serve with sauce.
Nutrition Facts : Calories 120, Carbohydrate 2 g, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 150 mg
GREEK CHICKEN WITH CUCUMBER-FETA SALAD
This meal has the flavors of a Greek combination plate with chicken souvlaki, Greek salad and tzatziki, but it is streamlined for the home cook. Boneless chicken thighs are coated with herby, garlicky yogurt, then seared until tender inside and crusty and browned outside. Extra yogurt dresses cucumbers and tomatoes that have had a chance to drain with salt so they taste their most vivid. Feta and olives add briny bites to the creamy, crunchy salad, but feel free to incorporate other elements of Greek salad or tzatziki, like romaine lettuce, bell peppers, mint or dill, toasted walnuts or thinly sliced red onion. Eat with lemon potatoes or toasted pita.
Provided by Ali Slagle
Categories dinner, easy, poultry, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the yogurt and garlic; season to taste with salt and pepper. Transfer 1/2 cup of the yogurt to a medium bowl and reserve for Step 5.
- Coat the chicken: To the large bowl, add the oregano and stir to combine. Season the chicken all over with 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken to the large bowl and turn to coat; set aside.
- Start the salad: Smash the cucumbers with the side of your knife until craggy and split. Rip into ½- to 1-inch pieces and transfer to a colander placed in the sink. Slice or chop the tomatoes into bite-size pieces. Add to the cucumbers along with 1 ½ teaspoons salt. (It may seem like a lot of salt, but most will drain away.) Toss to combine and leave to drain.
- In a large nonstick or well-seasoned cast-iron skillet, heat the olive oil over medium. Scrape excess marinade off the chicken, then cook the chicken in batches, adding oil to the pan if necessary, until it's well browned and releases from the pan, 5 to 7 minutes. Flip and cook until cooked through, another 5 to 7 minutes. Transfer to plates to rest. (For grilling info, see Tip.)
- To the medium bowl of yogurt, add the feta and mash with a fork until a chunky paste forms. Shake the cucumbers and tomatoes to get rid of any excess moisture. Add to the feta yogurt along with the olives and stir until coated. The balance is dependent on your produce and feta, so season to taste with salt and pepper until flavors are vivid. Eat alongside the chicken.
GREEK CHICKEN WITH TOMATO-FETA CHEESE SAUCE
You have to be a lover of feta cheese for this dish, this is a really easy chicken dish with lots of flavor. Leave the skin on the chicken for extra flavor on for this, and serve this over cooked noodles. This recipe can be doubled if desired. Serve this with my Greek salad #66596.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy large skillet over medium-high heat (I use my electric skillet for this).
- Add in onions or shallots, garlic (if using) red pepper flakes (if using) oregano and basil; saute for about 5 minutes.
- Season the chicken with salt and pepper, then add in the chicken, skin side down to the skillet; brown to 5 minutes.
- Turn the chicken over with tongs and add in the crushed tomatoes and wine (or broth if using) bring to a simmer; cover the skillet.
- Reduce heat to medium-low and simmer until the chicken is cooked through (about 25 minutes).
- Transfer the chicken to a plate.
- Boil the sauce over high heat for about 5 minutes to thicken.
- Mix in cheese and olives and simmer until heated through (about 5-6 minutes).
- Serve with hot cooked noodles.
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- Whisk lemon zest and juice, garlic, oil, black pepper, salt, and oregano in a large bowl to combine. Add wings and toss to coat. Cover and chill at least 2 hours and up to 12 hours.
- Place racks in upper and lower thirds of oven; preheat to 375°. Line 2 large rimmed baking sheets with foil; set a wire rack in each one if you have them. Remove wings from marinade; arrange on baking sheets. Bake wings, rotating baking sheets front to back and top to bottom halfway through, until deeply browned and crisp, about 1 hour.
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