Learning Center
Are you interested in opening a new restaurant or starting up a new coffee shop? Find answers, tips and advice on your projects.
Do you need help finding the right restaurant equipment & supplies? Let us help you find the right refrigerator, ice machine or any other kitchen equipment and supplies to meet your needs.
Tune in for our next KaTom adventure: from travels to office happenings and everything in-between.
Do you need ideas on what to cook tonight? Come join our chef enthused to make & review some of the delicious meals they have shared with us.
Thanks to all your support, we have accomplished many things since 1987. Frequently read this section to learn more about the things we are doing.
And you thought restaurant equipment and supplies were boring? Think again, even a commercial refrigerator can get a face lift these days!
Chicken Souvlaki with Tzatziki Sauce
Ingredients:
Souvlaki:
3 Tbsp. fresh lemon juice
1 1/2 tsp. chopped fresh or 1/2 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
4 garlic cloves, minced
1/2 lb. skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1/2 inch thick slices
Cooking spray
Tzatziki Sauce
1/2 c. cucumber, peeled, seeded, and shredded
1/2 c. plain low-fat yogurt
1 Tbsp. lemon juice
1/4 tsp. salt
1 garlic clove, minced
Directions:
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag, seal, and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 Tbsp. lemon juice, 1/4 tsp. salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.
Yield: 2 servings
Recipe courtesy of Cooking Light, March 2003.
