Bring The Mediterranean To Camp: Crowd Pleasing Tzatziki and Grilled Greek Chicken 

August 29, 2019

 

It’s always nice to change things up in the kitchen, both in the RV and at home. This simple, crowd-pleasing favourite will please most palates, especially the ones that have a weakness for garlic.

Perfect for summer evenings or daytime picnics.

Enjoy these tasty recipes and feel free to let us know how they worked out.

 

Tzatziki

 

Ingredients

  • 1/2 of a large cucumber, unpeeled
  • 1 1/2 cups plain full-fat Greek yogurt
  • 2 large garlic cloves, finely minced (feel free to use extra garlic for a
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt

 

Instructions:

  • Grate the cucumber and drain through a fine mesh sieve or cheesecloth overnight in the fridge. 
  • Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
  • Add the grated cucumber to the yogurt mixture and stir to combine. Serve chilled with chicken,  pita bread or even french fries for dipping.

 

Tzatziki is a great dip for pita and veggies and can also be used as a spread for burgers and sandwiches.

 

 

 

Grilled Greek Chicken

 

 

Ingredients

  • Place the chicken pieces in a bowl and set aside for later.
  • Mix the remaining ingredients together.
  • Pour half of the marinade into the bowl  with the chicken, and set aside the other half of the marinade for basting. Marinate the chicken from 30 minutes to 3 hours in the refrigerator.
  • Your chicken is ready to grill! 
  • Grill the chicken, basting with the reserved marinade and turning often so each side browns with grill marks. Make sure the chicken is cooked through, (approx 15-20 minutes or until the chicken juices run clear). Serve warm with tzatziki. Leftovers can be refrigerated  for up to 3 days.

 

 

Instructions

  • Place the chicken pieces in a bowl and set aside for later.
  • Mix the remaining ingredients together.
  • Pour half of the marinade into the bowl  with the chicken, and set aside the other half of the marinade for basting. Marinate the chicken from 30 minutes to 3 hours in the refrigerator.
  • Your chicken is ready to grill! 
  • Grill the chicken, basting with the reserved marinade and turning often so each side browns with grill marks. Make sure the chicken is cooked through, (approx 15-20 minutes or until the chicken juices run clear). Serve warm with tzatziki. Leftovers can be refrigerated  for up to 3 days.

 

 

This delicious chicken as well can be prepared with a salad, used in a wrap or served with your favourite potatoes. 

 

Let us know how your meal worked our and  keep your eyes peeled for additional picnic recipes. 

 

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