Supuyakukuchickensoupofzanzibar Recipes

CHICKEN SOUVLAKI

Chicken Souvlaki image

Souvlaki is usually served with tzatziki, a yogurt sauce with cucumbers. This version has more cucumber than yogurt, for a dish with crunch and freshness but few calories.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h40m

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
2 garlic cloves, finely grated
1 tablespoon chopped fresh oregano
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes
1/2 English cucumber, chopped
1/2 cup fat-free Greek yogurt
3 plum tomatoes, quartered
1/2 small red onion, cut 3/4 inch thick, and separated into slices
4 whole-wheat pitas
Garnish: oregano leaves

Steps:

Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.
Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.
Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.
Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

Nutrition Facts : Calories 389 g, Cholesterol 66 g, Fat 8 g, Fiber 3 g, Protein 37 g, Sodium 459 g

SUPU YA KUKU, CHICKEN SOUP OF ZANZIBAR

Supu Ya Kuku, Chicken Soup of Zanzibar image

This chicken soup tastes better on the second day, so make it ahead of time if you can. A little curry might be added unless a curried dish is served in the same meal. The real trick is to saute vegetables first and then proceed to make the soup. This, by the way, is a chef's secret for making superb soups. Save the rest of the chicken (fowl) for salad for another meal. Supu Ya Kuku may also be made when there is leftover chicken available. In that case use four chicken bouillon cubes following given method without the fowl, but use 2 cups of diced chicken instead of 1.

Provided by Annacia

Categories Chicken

Time 1h30m

Yield 8 cups

Number Of Ingredients 9

Ingredients

1/2 cup onion, finely chopped
1/2 cup cabbage, finely chopped
1 small tomatoes, finely diced
1 stalk celery, finely chopped in
2 ounces butter or 2 ounces margarine, until soft but not brown
5 lbs fowl, cut in quarters (fat hen)
2 quarts clear water
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Sautee first 5 ingredients.
Add remaining ingredients.
Simmer gently for 1 hour or until meat is tender.
Remove the fowl.
Cut 1 cup of the meat in 1/2 inch cubes and add to the soup.
Correct the seasonings to your taste.

SUKIYAKI

Sukiyaki image

Provided by Bobby Flay

Categories main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup soy sauce
2 tablespoons sugar
1 cup soup stock
1/4 cup mirin
1 pound thinly sliced beef meat
1/4 cup sugar
2 medium onions, sliced
4 ounces yam noodles (shirataki)
1 cup sliced bamboo shoots
2 stalks celery, sliced
1 cup soaked, rinsed and sliced shiitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves Napa cabbage, sliced
2 tablespoons oil

Steps:

Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE

Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories World Cuisine Recipes European Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½ cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers, or as needed

Steps:

Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

CHICKEN SOUVLAKI KABOBS

Chicken Souvlaki Kabobs image

This is excellent served with pita bread, a garlicky tzaziki and a crisp, green salad. The marinade can also be used with veal.

Provided by CountryLady

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless chicken breasts, cut into 1 1/2 inch cubes
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon salt and pepper
1/4 cup white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon sage
1/4 teaspoon savory
1/4 teaspoon thyme

Steps:

If using bamboo skewers, soak in water for at least 30 minutes before using.
Combine all sauce ingredients in a bowl; mix well.
Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
Grill on high heat, lid down.
Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.

Nutrition Facts : Calories 519.9, Fat 34.7, SaturatedFat 7.9, Cholesterol 145.3, Sodium 144.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.5, Protein 47.5

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