Chef Jamie Whips Up Greek Chicken Tacos

Laura Pence,

 

Greek Chicken Street Tacos

makes 8 tacos

Cucumber Pico

English Cucumber      1/2 each

Red Pepper      1/2 cup

Jalapeno, chopped small      1/2 – 1 each

Tomato, diced      1/4 cup

Fresh Dill        1/2 teaspoon

or Dry Dill      1/4 teaspoon

Fresh Basil       1 tablespoon

Kosher Salt        to taste

Black Pepper       to taste

Garlic Salt     1/4 teaspoon

Red Wine Vinegar      2 tablespoon

Juice of Lemon      1/2 each

 

 

 

Lets Get Cooking:

  • Prepare the cucumber by peeling, then dicing it into 3/8” pieces. Seed and chop the peppers to a smaller size chop than the cucumbers. The jalapeños need to be seeded and chopped fine.  Finally, slice and dice the tomatoes about the same size as the cucumbers.  Place all these ingredients into a bowl and gently stir to incorporate.
  • Then chop your fresh dill and fresh basil to a fine chop, remember to measure the herbs after you chop them and not before.  Add the fresh herbs to the vegetables and then add the red wine vinegar and juice of the lemon, being careful not to get any pits in your pico. Stir the pico and add your garlic salt and a little salt and pepper.  Have yourself a taste and decide if you want a little more salt and pepper.
  • Once you are happy with the taste of your pico, store in an air tight container and allow to rest in the refrigerator for about 30 minutes to allow your flavors to mingle.

Tzatziki Sauce

Cucumber Sauce is on my top 3 favorite sauces/condiments list of all time.  My dad showed me how to make Tzatziki Sauce and I am pretty sure my mom showed him but either way, I never changed it, because why mess with perfection.

English cucumber, peeled, rough chopped     1 cup

Fresh garlic, peeled, rough chopped     2–3 pieces

Greek yogurt, plain      1 cup

Sour cream        1 tablespoon

Granulated garlic       1/4 teaspoon

Juice of fresh lemon       1 each

Olive oil       1 teaspoon

All-purpose seasoning       1/2 teaspoon

Fresh or Dry dill     pinch to taste

  • Prepare the cucumber and garlic, add to a food processor, and pulse until finely chopped. Do not puree because the cucumber will not be strainable.
  • Place cucumber-garlic mixture in a fine strainer, press as much water out as possible, and then place in a bowl. Combine all the rest of the ingredients and whisk together.
  • Use immediately or store in an airtight container for up to 10 days.

 

Assembling Tacos

Chicken Thighs, boneless, skinless       1 lb     8 oz

Kosher Salt      as needed

Black Pepper        as needed

Oregano      as needed

Juice of a Lemon        1

Olive Oil       2 tablespoon

Corn or Flour Tortillas      8 each

Feta Cheese      about 1 cup

Baby Arugula      as needed

Cucumber Sauce      about 1/4 cup (see recipe)

  • Trim any fat off of your chicken thighs and transfer to a plate.  Season on both sides with salt, pepper and oregano.  Set aside for 10-15 minutes.
  • In a large non-stick skillet pan, heat the olive oil over a medium high heat and cook the chicken thighs about 3-4 minutes on each side until no longer pink in the center. Do not cook more then 4-5 thighs at a time.  Once the first batch is ready, transfer to a cutting board, squeeze some fresh lemon overtop, scrap out anything stuck to the bottom of the pan, heat 2 more tablespoons of oil and cook the rest of the chicken as stated above.
  • Once all the chicken is ready, chop and set aside.
  • In a small pan heat the tortillas 1 at a time, about 1 minute on each side or until they start to brown and are hot.  Reserve on a plate and cover with a piece of paper towel.  Repeat until all the tortillas are ready.

Assemble your Tacos: Spread the tzatziki sauce across the middle of the tortilla, then in a small bowl, toss the Arugula with juice from the pico, and place in the center of each tortilla.  Add the chicken, the Cucumber Pico a sprinkle of feta cheese.

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