So, as some of you know, I just got done being an assistant crew leader for the Ottawa Folk Fest. Let me just say right now, the kitchen crew is the bestest, hardest working, most co-ordinated group of M-Fers that you’ve ever seen. Wow, do those guys ever work their asses off! Even when you enter that “Fog of War”, they keep their cool, just power through, and get everyone fed. So, with that in mind, this week’s MMP includes a recipe, which we did not serve at the folk fest, because our ground chicken order came in, surprise surprise, cooked!
I totally wrote up this recipe the other day, because I wasn’t sure I could actually remember it on a Monday morning/Sunday night. This could be cheating. I’m not sure.
I came up with this recipe one day, because I didn’t have time to let pieces of chicken or pork marinate for a few hours. Also, I am lazy. Anyhoo, here we go.
Greek Chicken Koftas
1 1/2 lbs ground chicken
1 clove garlic, minced
1 tablespoon dried oregano
3 tablespoons fresh mint
1/2 lemon, squeezed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
More olive oil, for oiling the grill
Chopped tomatoes
Chopped cucumbers
Thinly sliced red onion
Store bought Tzatiki
Greek style pitas
Equipment: Metal or wooden skewers and a grill
In a large bowl, mix together chicken, spices, lemon juice, olive oil, salt and pepper. Git in there and use your hands. Form into 5 long meatballs around 5 metal or wooden skewers. Heeee… they look like…thingys. Heeeeee. Refridgerate for at least 15 minutes.
In the meantime, preheat your grill to high and chop your toppings.
Oil the grill REALLY WELL, and cook the koftas until cooked through, remember it’s ground meat, (about 4 minutes each side.) Heat the pitas on the grill for a minute or so, just til warm.
To serve, spread a pita with tzatiki, place a koftka in the centre, and top with tomatoes, cucumbers and red onion. Watch your family devour them.
So, there it is, your MMP. First time doin one of these. Hope my post makes some kind of sense!