Supper Club Success

Over the summer, the Gaston County gang started a supper club.  It has been so much fun to get together monthly for some good food with good friends.  There are currently 6 couples in the club and this week was our first time hosting.  The entree is up to the hostess/host and the others bring sides to compliment. Some entrees we've had to date are:

hamburgers,
burritos,
lasagna, and
chili.

I wanted to do something a little different, but NOT stressful, so I chose a greek theme and served Chicken Souvlaki Sticks with Yogurt Dipping Sauce.  In order to cut down on the preparation time (it was on a weekday), I bought the tzatziki sauce (Walmart and Harris Teeter make great ones) so I'm not sure how that part of the recipe is. The chicken was a hit, and thanks to our super guests we had some fantastic complimentary dishes (greek salad, hummus, pita bread, sweet potato fries (not exactly greek but excellent none the less), Tiropitas (a cheese dish), and baklava). 


Below is the chicken recipe, I hope you enjoy it as much as we did! Note:  I would marinate for much longer than 30 minutes.  Both times I have made this dish I have marinated for 2 days!


Chicken Souvlaki Sticks with Yogurt Dipping Sauce
Ingredients
16 bamboo skewers
3 lemons
2 tablespoons finely chopped fresh oregano leaves
1/2 teaspoon crushed red pepper flakes
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
Salt and freshly ground black pepper
16 chicken tenders, about 1 1/2 pounds
2 cups Greek style yogurt
1/2 seedless cucumber, peeled and grated
1/2 teaspoon ground cumin
Directions
Soak skewers in water for about 30 minutes.
Preheat grill or grill pan to medium-high heat.
Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.
While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.
Serve 5 skewers per person with dipping sauce alongside.

Looking forward to pork tenderloin at our December supper club!!