Thursday, May 31, 2012

Greek Chicken Sliders with Tzatziki Sauce

Last Thursday was sizzling with Garden Chef Christina Curry for Cocktails in the Garden.  Fresh garden mint was used to add a refreshing taste to tzatziki sauce served over grilled chicken sliders.

A tip for tzatziki is to remove the seeds from the cucumber before adding it to the sauce.  You could also replace part of the Greek yogurt with sour cream or feta cheese.

On a rainy day you could sauté the sliders instead of grilling them.  All white meat chicken sliders would work too; just add a little more Worcestershire and cheese for moisture.  Give this one a try and let us know how it turned out.  Enjoy!

Greek Chicken Sliders

1 lb ground chicken
1 tsp cumin
2 T mint, chopped
1 T dill, chopped
2 T red onion, diced
1/4 cup feta cheese, crumbled
3 T Worcestershire 
1 T lemon zest
salt & pepper, to taste
lettuce, optional
tomato, sliced, optional

In a medium bowl, combine the ground chicken, cumin, mint, dill, red onion, feta, Worcestershire, lemon zest, salt and pepper.  Mix until all ingredients are incorporated.  Form into 3 ounce patties and grill, sauté, or broil until cooked through.  Serve on your favorite mini bun with tzatziki sauce, lettuce and tomato.

Tzatziki Sauce

1 cup Greek yogurt
½ cup cucumber, diced
1 T mint, chopped
1 T dill, chopped
2 T lemon juice
2 cloves garlic
salt & pepper, to taste

Place all ingredients in the blender and mix until smooth.

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