At Ballston’s Kapnos Taverna, chefs Mike Isabella and George Pagonis serve this zesty, yogurt-marinated chicken over lahanosalata, a Greek-style slaw.
Serves 8
2 cups Greek yogurt
1 tablespoon minced garlic
1 tablespoon lemon zest
2 teaspoons lemon juice, plus more for garnish
1 teaspoon ground cumin
1 tablespoon olive oil
1 teaspoon salt
2 pounds organic chicken breasts, cut into large pieces
3 cups lahanoslata (see recipe below)
Chopped dill, for garnish
Mix the yogurt, garlic, lemon zest, lemon juice, cumin, olive oil, and salt together in a bowl. Cover the chicken pieces with the yogurt mixture and marinate for 4 hours.
Preheat the oven to 375 degrees.
Skewer the chicken, leaving a ¼-inch between each piece to ensure even cooking. Lay the skewers on a metal tray and roast for 10 minutes. Turn the skewers over and roast for an additional 10 minutes, or until the internal temperature reaches 160 degrees.
Serve over lahanosalata, garnish with fresh lemon juice and more chopped dill.
Make the lahanosalata:
Serves 8
1 tablespoon olive oil
¼ cup lemon juice
1 tablespoon finely chopped dill
1 tablespoon honey
2 teaspoons salt
1 head green cabbage, cored and shredded
2 cups thinly sliced carrot
½ cup thinly sliced breakfast radish
In a large bowl, mix the olive oil, lemon juice, dill, honey, and salt. Toss the cabbage, carrot, and radish in the lemon dressing. Season to taste.
