Chicken Souvlaki

 

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces

 

• Sauce:
• 1 (6 ounce) container plain Greek-style yogurt
• 1/2 cucumber - peeled, seeded, and grated
• 1 tablespoon olive oil
• 2 teaspoons white vinegar
• 1 clove garlic, minced
• 1 pinch salt
• 6 wooden skewers, or as needed

Directions

1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

      If you have a griddle on your stove you can use that instead. Preheat the stove and cook the chicken for three minutes and flip. Cook another three minutes and flip and repeat this process for a total cooking time of 6 minutes on each side.

Salmon with cream lemon sauce

 

Ingredients

EASY SALMON:

• 4 (6 oz ) skinless salmon fillets
• 2 tablespoons freshly squeezed lemon juice,divided
• 1 tablespoon olive oil or vegetable oil 
• 1 tablespoon minced garlic
• 2 tablespoons chicken broth 
• 1 teaspoon Salt
• 1 teaspoon  black pepper
• 1 teaspoon onion powder 

CREAM SAUCE:

• 1/4 cup unsalted butter
• 2 teaspoons minced garlic
• 2 tablespoons chicken broth - more if needed 
• 1/2 cup cream (heavy, whipping or thickened)
• 1-2 tablespoons freshly squeezed lemon juice,
• 1 tablespoon fresh chopped parsley, divided

Instructions

• Heat oven to 425°F (220°C). Lightly grease a baking dish.
• Pat the salmon dry with a paper towel. Combine lemon juice, olive oil, garlic and broth  together in a small bowl. Rub salmon with the mixture and arrange in baking dish. Add the seasonings And rub in on each side.
• Bake for 10-12 minutes, or until salmon is opaque throughout.
• While salmon is baking, melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds). 
• Pour in the broth  and let cook for 2-3 minutes until just starting to boil . Add in cream and cook until sauce thickens slightly.
• Take off the heat and stir through lemon juice and parsley.
• Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.
• Serve and enjoy!

Notes

HOW LONG TO BAKE SALMON

Bake for 4 - 6 minutes per 1/2-inch  thickness of fillet. Baking time depends on the thickness of your salmon fillets.

• MEDIUM: 4 minutes PER 1/2-inch.
• WELL DONE: 6 minutes per 1/2-inch.

HOW TO KNOW WHEN SALMON IS READY

Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it's done.

You can also use an instant read thermometer to check for doneness. They say The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the the thickest part of the salmon.

Leftovers

Refrigerate for up to 3 days in an airtight container. Gently reheat in the microwave.