The Burger Alternative Greek

Stumbled upon this idea at work when a new place opened up called 'Hash' on N. Western in Chicago, IL right around the corner from our office.  Simple, different, tasty menu, including a variation of this one.  So, I figured why not?  We have the building blocks from previous blogs.  Time to practice some of those skills.  The Burger Alternative--Greek Chicken Sandwich.  It's better for you, less fat, big taste, and fun to make with a bunch of friends around the table.  Who doesn't like a 'make-it-yourself' meal?

Remember the Bandilicious Chicken Marinade. You will simply add fresh or dried oregano to the base marinade, and use thinner chicken breasts for quicker cooking.  This will be a cinch if you get the chicken marinating before you head to class.  Pick up the condiments on your way home.  Make the quick mayo-tzatziki spread.  Call your friends.  Sear the chicken. Put it all out on the table.

Skill Level:  Freshman Level, but several steps and planning involved.  Must be able to organize thoughts and actions.

Cost:  $15 / 4-6 servings

Equipment:

Non-stick skillet

Meat Mallet / Tenderizer, if pounding chicken

Marinating dish or tupperware (large enough to hold all chicken breasts)

Ingredients:

3-4 large chicken breasts, pounded to 1/4" thickness and marinating

2 Tbls fresh oregano, chopped

Tzatziki-Mayo:

1 cup Greek Plain Yoghurt

2 Tbls mayonnaise

1/3 cup shredded cucumber

Salt and pepper

1 tsp Lemon juice

Condiments:

Feta Cheese, crumbled

Red Onion, thinly sliced

Cucumber, thinly sliced

Tomato, thinly sliced

Lettuce

Capers, optional

Vinagrette, optional

Sesame Buns, toasted with butter

Instructions:

Step A:  Make The Marinade & Pound The Chicken

--review blog Bandilicious Chicken Marinade

--add 2 Tbls of fresh oregano to marinade (or 2 tsp dried oregano)

--pound chicken to 1/4" thickness or slice large chicken breasts CAREFULLY in half lengthwise

--marinate for several hours

--let meat come to room temperature and pat dry before searing or grilling

Step B:  Make Tzatziki Mayo

--combine greek yoghurt, mayo, and cucumbers

--set aside

Step C:  Prep Condiments and Set The Table

--Slice and  plate all of the veggies

--toast and butter the buns

Step D:  Sear The Chicken

--if grilling or using a non-stick skillet, make sure the pan is 'HOT' with a little oil

--sear 1/4" chicken breasts 3-4 minutes on each side.

--leave the chicken alone while you are searing.  It should release from the skillet easily if properly seared.

Step E:  Assemble everything. Make good conversation.  Listen well.

--repeat again next week.

Souvlaki Summer Skewers

Everyone's got a bucket list. Mine includes heading to Greece and the Mediterranean on a sailboat for a few weeks--in part, because this is my favorite cuisine--but also, because I love to travel and trying new things.  Take advantage of any courses that let you travel the globe and experience culture first hand:  Art History, Architecture, Language, Communications, Teaching English--find something, but do it!

In the meantime, when studies are weighing down on you, nothing is easier than chicken souvlaki with added tzatziki (this weekend's post), Orzo salad (April's post), and/or Lemon-Pine-Nut Rice (next week's post) to let you dream--throw Mamma Mia into the DVD player just for a little atmosphere.

This recipe from is from Alexandracooks.com who consistently publishes simple, delicious, and real food!  C'mon you'll see!

Equipment:

Ceramic or Pyrex Dish 

Sharp knife

Real Grilll or grill pan

Skewers

Tongs

Ingredients:

3-4 large boneless chicken breasts

6-8 Tablespoons fresh basil

2-4 Tablespoons fresh oregano

Kosher Salt 

Fresh pepper

8 cloves garlic, chopped

Lemon juice from 1/2 lemon

1/2 - 1 cup olive oil (depends on amount of chicken)

Splash red wine vinegar

Instructions:

1. Soak wooden skewers at least 30 minutes before using.

2. Wash hands.

3. Slice the chicken into 1/4" thick strips evenly

4. Combine all other ingredients into your Pyrex dish for the marinade.

5. Add the chicken strips and marinate for a minimum of 30' or up to several hours (I put these in the fridge while I went to work)

6. Get your grill ready on Medium to Moderate heat.

7. Use soaked skewers the thread chicken strips.

8. Place chicken strips onto your grill grate or grill pan. 

9. Rotate every 3-4 minutes until golden brown and seared. 

TIP 1:  When cooking, searing or grilling meat, leave it alone for the entire recommended time before lifting or checking it. 

Tip 2:  The meat will pull up easily if seared properly! Trust me on this!

Need A Break? Make It Stop?

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