This Mediterranean menu went perfectly with the balmy "Winter" evening.
|Cooking with a San Francisco view|
2 Chicken breasts, cut into smaller pieces
2 T Tandoori paste*
2 T plain yogurt
1 t kosher salt
1/2 English cucumber, diced
2 Tomato, Diced
8 Kalamatta olives
1/4 Red Onion, sliced thin
2 T Extra Virgin olive oil
1 T Sherry vinegar
Pinch Kosher salt
1 t Pepper
1 t Oregano
1. Mix chicken, tandoori paste and yogurt well, store in plastic zip bag, keep chilled till ready to use.
2. Toss all the salad ingredients together, keep chilled in a Ziploc plastic bag.
3. Cook the chicken over a hot and clean grill till just cooked through, turning occasionally.
4. Pour yourself a glass of wine to enjoy with dinner while admiring the water view.
*Note: Tandoori paste or powder can be found in the international section of well stocked markets.