jerusalem chicken

jerusalem chicken

By Kate Bolt, #livinglark  
To buy a copy of Kate’s new book 
Lark: Cocktails go to LivingLark.com

Chicken:

1 tablespoon curry powder

3 cloves garlic, pressed

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cumin

2 tablespoon fresh lemon juice

2 tablespoons olive oil

2½ lbs chicken tenderloins

Combine all ingredients in the order listed in a large Ziploc bag. After the bag is sealed, mix the ingredients around to combine. Add chicken and marinate overnight or on the counter for at least 30 minutes.

Heat the grill (the snow is never too deep for me to roll out the gas grill) to low. Grill the chicken for 10 minutes per side on low heat. The chicken will become crispy on the outside and tender on the inside!

Yogurt Sauce:

1 cup plain Greek yogurt (2%  fat or higher is recommended)

½ cup tahini

1 teaspoon salt

1 teaspoon pepper

4 tablespoons lemon juice

Combine all ingredients in a small bowl.

Vegetables:

1 bag julienne carrots

1 container small grape tomatoes, sliced in half

1 block feta cheese (Lark Loves Ezra’s)

1 small white onion, thinly sliced

10 leaves of romaine piled on a plate

1 English cucumber, thinly sliced

1 jar kalamata olives without pits, drained

Naan or Pita:

Spray with cooking spray 3 packages of store-bought naan or pita bread (about 10 pieces – 2 bags) and heat in the oven for a few minutes. Another option is to stick the naan or pita on a fork and wave it over your gas stove or grill for a minute to warm.

Arrange all ingredients on a large platter with yogurt sauce in a bowl. Pile the chicken, vegetables, and sauce on naan or pita bread and EAT UP! Serves 8-10.

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