Description[]
This is not appropriate if you are on a low sodium diet! Take care, Gloria
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: Franklin Becker, executive chef of New York City's famed Brasserie and author of The Diabetic Chef via www.healthyupdates.com
- Makes 4 servings
Ingredients[]
Cucumber-Yogurt Sauce[]
- 1 cup non-fat yogurt
- 1 English cucumber, peeled and seeded
- 1 tbsp kosher salt
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice, fresh
- ½ bunch dill, picked
- pinch of cumin
- pepper
Chicken Souvlaki[]
- ¾ lb chicken breast, cut into 1-inch cubes
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- 1 tsp diced oregano
- kosher salt
- black pepper
Greek Salad[]
- 2 tomatoes, sliced
- 1 English cucumber, peeled, seeded, diced
- 4 oz feta cheese, cubed
- ½ cup kalamata olives, pitted
- ½ bunch mint, chopped
- ½ bunch flat-leaf parsley, cut into fine strips
- ¼ cup fresh lemon juice (from 1 to 2 lemons)
- ¼ cup extra-virgin olive oil
- kosher salt
- white pepper
- 4 pitas, toasted
Directions[]
Cucumber-Yogurt Sauce[]
- Make sauce first: place yogurt in a colander lined with cheesecloth and drain for about 30 minutes.
- Slice cucumber thinly, mix with salt, drain in a separate colander for 30 minutes.
- Squeeze water from cucumber.
- Combine with drained yogurt, olive oil, lemon juice, dill, cumin and pepper to taste.
- Set aside in refrigerator.
Chicken Souvlaki[]
- Marinate chicken in olive oil, lemon juice and oregano in the refrigerator for up to 2 hours.
- Heat a sauté pan on medium for 4 minutes.
- Season chicken with salt and pepper.
- Sauté until browned and cooked through, 5 to 7 minutes.
Greek Salad[]
- Toss tomatoes, cucumber, feta, olives, mint and parsley in a bowl with lemon juice and olive oil.
- Place salad on plate, top with chicken; spoon sauce over it.
- Serve with toasted pita, if desired.
Nutritional information[]
Per serving (excluding pita):
- 328 Calories | 19g Fat | 5g Saturated Fat | 69mg Cholesterol | 13g Carbs | 2g Fiber | 9g Sugar | 28g Protein | 1650mg Sodium (1,163mg from salt, 316mg from feta, 171mg from olives)