First, set your butter out and let it come up to room temperature.
Next chop your chives up.
Mix them with the butter. Using a back of a big spoon makes it easier.
Roll the butter into a log.
Twist the ends to get a nice tight log
½ cup olive oil
2 tbsp lemon juice
1 tbsp minced garlic
2 tsp dried oregano
1 tsp dried mint
1 tsp black pepper
Pinch red pepper flakes
24 cherry tomatoes
1 large green and red pepper
2 red onions
1 lb pork, chicken or beef
1 ½ cup plain yogurt, preferably the Greek or Balkan style
½ cup grated English cucumber, water squeezed out
1 clove garlic, minced
2 tbsp lemon juice
½ cup feta cheese
Mix together the marinade ingredients in a shallow, non-metal pan.
Cut peppers, onion and meat in 1 inch cubes
Toss souvlaki ingredients in the marinade and let sit for a minimum of 3 hours or overnight, turning occasionally.
Mix tzatziki ingredients and refrigerate until ready to eat.
Before cooking, arrange souvlaki ingredients on skewers.
Grill over high heat or bake at 425 for about 15 minutes. Serve with rice and tzatziki. Opa!
Nutrition Information based on 8 servings (without rice):Calories 306, Calories from Fat 176; Total Fat 20g, Saturated Fat 5g, Trans Fat 0g; Cholesterol 46 mg; Sodium 181 mg; Carbohydrates 15g; Fiber 2g; Sugars 10g; Protein 18g
Fresh squeezed lemon juice is best. One good size lemon should give you enough for both the marinade and the tzatziki. The superior taste over bottled lemon juice is well worth it in this recipe.
Use a decent quality olive oil. There is currently no regulation requiring that olive oil be labeled by origin of the olives. An olive oil that states it was bottled in Italy doesn’t mean all the olives come from Italy. Those olives could have travelled quite a ways to be part of the mix that ends up in that bottle. Buy your olive oil from a trusted importer. I buy mine from the Italian market and it comes from a cooperative of Greek olive growers. Taste great! And I didn`t pay a fortune for it either.
Then is was back to Bleecher Street. We started our tour at Murray`s Cheese Shop and then hit it again later for a cheese tasting.
We ended the tour the way any good visit to NYC should end - with a cannoli. An awesome cannoli from Rocco`s Pastry shop.
After the tour we went back to a O&Co to buy some olive oil and to Aphrodisia to buy some spices. We had beers at the Blind Tiger then headed over for a great deal on oysters at Fish still on Bleecker. 6 oysters and a glass of wine for $8. Alana wasn`t sure about raw oysters so we recommended she get the clams, same deal. Never did we imagine that the clams would be raw! I must say, I`ll stick with the oysters!
We decided to hit NYC`s second oldest pizzaria for dinner, John`s Pizza. They`ve been around since 1929 and still use their original coal oven. And it`s cheap! But get there earlier or you`ll be lined up outside for a while.
I must say, one could spend a day just on Bleecher street. Check out this or some of the other tours they offer. Money well spent.
We also got a tour guide of the recommended restaurants in the area. The tour was $46 and worth every penny. I`ll be keeping my tour guide for my next visit (and for anyone heading down that way, just email me, I`ll share info!)
Now, I must go figure out what to eat for dinner! Hmmm could I make thin crust....