What I screw still much than humans cookery is mixing cuisines together to create a completely new sapidity. In this recipe I chose to have Asiatic and Greek flavors to conflate the primo of both worlds together in the taxon of cowardly lettuce wraps. An Asian-inspired infuse makes for moist wuss, which you can rightful toss on the restaurant. An undemanding Greek-inspired tzatziki dip comes together in transactions. It's all conjunctive using lettuce lettuce as a move, plus composed cucumbers and nutty benne seeds as a dress.
Ingredients
For the Marinated Chicken:
- 4 chicken breasts or 8 chicken thighs, cut up in chunks
- 1/2 cup soy sauce or tamari sauce
- 2 teaspoons ginger powder
- 1 tablespoon olive oil
- 1/4 tsp pepper
- 1/4 cup finely diced cucumbers
- 1 clove minced garlic
- 1 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup plain greek yogurt
Also needed:
- Whole romaine lettuce leaves, about 8-10
- Sliced cucumbers, about 30 slices
Instructions
- Combine soy sauce, ginger, olive oil, and pepper in a bowl. Toss with chicken, cover and place in the fridge for at least 30 minutes to marinate.
- While chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
- Finely dice 1/4 cup cucumbers.
- Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Place in fridge until time to serve.
- Heat grill to medium heat.
- Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. The olive oil in the marinade eliminates the need to oil grill.
- Cook for 5 minutes each side, until chicken is cooked through.
- Arrange romaine leaves on a plate, top with sliced cucumbers, chicken, and tzatziki. Finally, garnish with sesame seeds.
- After serving, use a fork to remove skewer from the chicken.