Turkey Souvlaki With Garlic Yogurt Sauce Food

LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE

Steps:

• For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

GARLIC YOGURT

Steps:

• Smash 1 garlic clove and sprinkle with kosher salt, then mash and smear into a paste with the flat side of a knife. Mix with 1 1/4 cups low-fat plain Greek yogurt and thin with water. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika and cumin. Serve with the couscous or add a dollop to the pot-au-feu.

CHICKEN SOUVLAKI STICKS WITH YOGURT DIPPING SAUCE

Steps:

• Soak skewers in water for about 30 minutes.
• Preheat grill or grill pan to medium-high heat.
• Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.
• While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.
• Serve 5 skewers per person with dipping sauce alongside.

TURKEY SOUVLAKI WITH GARLIC-YOGURT SAUCE

Steps:

• Heat large skillet over medium heat and add 1 tablespoon of oil. Break turkey burgers up into small pieces and add pieces to skillet. Add allspice, cumin, and oregano and mix well. Cook 5 minutes to heat through, stirring frequently.
• Meanwhile, in a small bowl, combine yogurt, cucumber and garlic powder. Mix well.
• Place a piece of lettuce in the bottom of the pita pocket. Spoon turkey mixture onto lettuce in pita pockets and top with yogurt mixture.

PORK SOUVLAKI

Steps:

• In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours).
• In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream).
• Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.

SOUVLAKI

Steps:

• In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.