Chicken Souvlaki Orzo with Tzatziki Sauce
Break your favorite fine china while dancing in a circle and yelling “O-pa” for the love of this Greek cuisine. It’ll have you riding sideways on an outcasted Republican donkey named Dan through the cliffs of Santorini.
“Oh, Dan what big teeth you have. You’re just so conservative.”
“Heee, haw, hee haw.”
Chicken Souvlaki OrzoThis recipe was inspired by a Cooking Light recipe that called for grilling the chicken and zucchini on skewers. Souvlaki is typically served via skewer. It rained the day I made it, so I transformed it into a pasta dish with orzo.
- Two chicken breasts (chopped into 1-inch pieces)
- Juice of one lemon
- Two or three garlic cloves
- Two teaspoons of oregano
- Two tablespoons of EVOO
- Two cups of orzo
Combine the chicken boobs and next four ingredients into a Ziplock bag. Shake the bag like a Polaroid picture. Marinate for 30 minutes. Shred the zucchini using a hand shredder, food processor or Edward Scissorhands if he’s available. I like to disguise the taste of zucchini so that’s why I shred it. Plus, the hints of green mixed with the chicken ta-tas looks prettier. Oh, and I’m BFFs with Mr. Scissorhands.
Boil water, add orzo and boil for 10 minutes. Cook the zucchini and chicken twins in a greased skillet on medium-high until chicken isn’t clucking. Strain the orzo. Combine the orzo, chicken melons and zucchini. Serve in your favorite pasta bowl. Top with tzatziki sauce and feta cheese.
- ½ cup of chopped, seeded cucumber
- ½ cup of plain Greek yogurt
- 1 garlic clove
- Juice of ½ lemon plus lemon grind
- Salt and pepper to taste
Place ingredients in a small bowl and stir. Rub your belly and pat your head simultaneously for a job well done. Use for topping on your Chicken Souvlaki Orzo or serve with pita slices at your next party. Or, eat it like glue. It’s up to you.