monday {menu}

Ginger Chicken Lettuce Wraps 

with Tzatziki Sauce

 {recipe from... h e r e}

Equipment:

• Large bowl
• Bamboo skewers
• Grill

Ingredients

For the Marinated Chicken:

• 4 chicken breasts or 8 chicken thighs cut up in chunks
• 1/2 cup soy sauce or tamari sauce
• 2 teaspoons ginger powder
• 1 tablespoon olive oil
• 1/2 tsp dill
• 1/4 tsp pepper

For the Tzatziki:

• 1/4 cup finely diced cucumbers
• 1 clove minced garlic
• 1 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup plain greek yogurt
• Squeeze of fresh lemon

Also needed:

• Whole romaine lettuce leaves about 8-10
• Sliced cucumbers about 30 slices

Instructions:

• Combine soy sauce, ginger, olive oil, dill, and pepper in a bowl. Toss with chicken, cover and place in the fridge for at least 30 minutes to marinate.
• While chicken is marinating, immerse bamboo skewers in water to soak to lessen the chance of burning the skewers when on the grill.
• Finely dice 1/4 cup cucumbers.
• Combine diced cucumbers with garlic, dill, salt, pepper, and yogurt. Stir gently to combine. Add a squeeze of fresh lemon and place in fridge until time to serve.
• Heat grill to medium heat.
• Slide approximately 5-7 pieces of chicken onto each skewer and place on the grill. The olive oil in the marinade eliminates the need to oil grill.
• Cook for 5 minutes each side, until chicken is cooked through.
• Arrange romaine leaves on a plate, top with sliced cucumbers, chicken, and tzatziki. Finally, garnish with sesame seeds.