3 halves boneless skinless chicken breasts or 1 pork tenderloin
1/2 cup fresh lemon juice
3 tablespoons red wine vinegar
1 tablespoons fresh oregano chopped or 1 tablespoon dried
1 tablespoon fresh thyme chopped or 1 teaspoon dried
3 cloves of peeled and chopped garlic
3 tablespoons olive oil
Salt and black pepper
Cut the chicken or pork into cubes that can be skewered. Whisk together the remaining ingredients and toss with the cut meat. Allow to marinate in the refrigerator for a hour. In the meantime make the tzatziki and salad:
1 1/2 cups whole milk greek yogurt
2 cloves garlic
1 tablespoon fresh mint chopped
Salt and black pepper to taste
Peel the cucumber and slice in half the long way. Using a spoon, scrape out the seeds and discard. Slice the cucumber into thin half moons. Put the cucumber in a bowl and sprinkle with salt. Peel the garlic cloves and grate them over the cucumber. Add the mint to the bowl along with the yogurt and stir to combine. Taste and correct for salt and pepper. Place the tzatziki in the refrigerator until ready to use.
For the salad dressing:
1/3 cup and teaspoons olive oil
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1 teaspoon Dijon-style mustard
1 tablespoon mayonaise
1/3 cup red wine vinegar
Combine all of the ingredients into a glass jar with a cover. Cover and shake hard to mix. Toss the following ingredients together in a large salad bowl:
1-2 heads of romaine lettuce, washed with outer leaves discarded, chopped
One large cucumber, peeled and cut into 1 inch chunks
One pint cherry tomatoes halved
1/4 cup (or more) sliced pepperoncini
Half a red onion peeled and thinly sliced
1/4 cup (or more) pitted kalamata olives chopped
1 cup crumbled feta cheese
Add the dressing to taste and toss again.
Remove the pork or chicken from the fridge and bring to room temperature. Preheat a grill to high or preheat the broiler in your oven.
Peel two red onions and cut in half length wise. Cut each half into quarters. Thread the meat chunks onto a skewer alternating with the wedges of red onion. Grill the skewers for about 15 minutes, turning frequently, until the meat is done. Remove from the heat and squeeze a lemon over them.
Serve the skewers with the tzatziki, salad and pita bread. We like to make pita pocket sandwiches.