Greek classic meets the Blackstone griddle. Several of you have done souvlaki lately and it got me thinking about a little spin on it. Chicken Souvlaki smash-burgers seemed like the thing to do! I wanted to throw some pickled red onions on it so first uo were some quick pickles red onions.
- 1 large red onion, peeled , halved and sliced
- 3/4 cup white vinegar
- 1/4 cup water
- 1 teaspoon and 5 T Swerve. Bring the brine to a boil and cover onions in Mason jar. I also threw in a sprig of oregano.
Once those were done it was time to prep some herbs for burgers and also the Tzatsiki. Finely chopped fresh dill, mint, oregano, parsley and shallots. Peeled some English cucumber.
Tzatsiki time. Used 1 cup 2 Good low carb yogurt, English cucumber shredded and pressed out to remove liquid, 1T each of dill, mint and parsley, 1 clove minced garlic, zest and juice of half a lemon and salt and pepper to taste.Heresy lol but I also added a touch of swerve as the lemon was huge and it was too sour for my taste.
While I was on sauces I made an olive tapenade aioli.Winged this one. Small container of tapenade from Kroger, some capers and Mayo
Time to mix up the meat now. 3 lbs ground chicken, 4 T each fresh dill and parsley, 2 T each mint and oregano. 4 minced shallots, 2t each salt and pepper. I let this sit in the frig for about an hour then off to the griddle. Phone dying so charging it up while outside. Here they are finished.
Gotta have some grilled mini sweet peppers with this.I’ve been making a couple bags of these weekly to put on lots of things.
Chaffles were next. Recipe I used sucked so not sharing it as I adjusted on the fly. Ended up tasty though. Feta spinach chaffles with a little Cavendars seasoning.
Last thing to do was the Haloumi cheese “fries”. Saved these for last as they are amazing when fresh. Haloumi is a firm cheese that can be fried or grilled. I deep fried this in a pan of olive oil with the oil at about 370F 3-5 minutes per batch and drained on paper towels
Well that was a long trip to the finish lol. Here it is plated you. Double chicken souvlaki smashburger on the spinach feta chaffle with fresh spinach , roasted peppers, pickled red onion and a dab of Tzatsiki and a side of Haloumi “fries” with the olive tapenade aioli for dipping.
Well that’s a wrap! I really enjoyed this and will do it again for sure. Thanks for looking.
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