Monday, October 02, 2006

Grilled Greek chicken with bulger salad

A fast and easy greek flavored recipe.

organic chicken leg meat
oregano (fresh)
lemon juice
bulger cracked wheat
flat leaf parsley
cooked garbonzo beans
toasted almonds
extra virgin olive oil
Kosher salt & pepper

1. Marinate chicken with oregano, lemon, garlic, skewer and grill over a hot fire till done or 160F
2. boil and add one part water to one part bulger, let sit covered 15 min to absorb liquid.
3. Add chopped parsley, almonds, garbonzos, cumin, olive oil, lemon juice, garlic and salt and pepper to taste.
that's it! a cool diced cucumber-yogurt sauce would be really nice with this on a hot evening.


Bro said...

In Greece, if you order chicken in a restaurant it will be either Grilled, Roasted, or cooked in a sauce (likely a tomato sauce). Chicken is cooked very simply, grilled with oregano and lemon, roasted with oregano, salt, lemon, or in a simple tomato sauce. All are good and tasty, simple is the norm. You have to remember that most people are not well off and cost is a big factor in cooking, not a lot of meat, lots of veggies.

Bro said...

A good accompaniment to a roast or grilled chicken is baked Feta. Simply place a block of Feta, about 6 ounces, in a piece of foil large enough to cover it. Add oregano, fresh ground pepper, olive oil, and if you wish, some red bell pepper or red onion strips. Cook in the oven or on the grill for about 20 to 30 minutes. The cheese will be firm, but still soft and some of the sharpness and saltiness of the cheese is taken away. Easy to add to the oven or grill at the start of cooking and eat as a Meze (starter) with some good bread or as a side to the chicken itself.