Beet Tzatziki Sauce with Spiced Chicken Skewers

Ingredients

• Beet Tzatziki Sauce 1 medium beet (1 cup when steamed, peeled and grated)
• 1/2 cup grated cucumber, squeezed of some of its juices (white cucumber, or peeled regular type) 
• 2 teaspoons grated fresh garlic (more or less to your liking)
• 1/4 teaspoon Sumac spice 
• 1/4 teaspoon sea salt 
• 1 1/2 teaspoons sherry vinegar
• 1 tablespoon extra virgin olive oil  
• 1  1/2 cups greek yogurt
• Chicken Skewers 1 1/2 pounds chicken tenderloins (tendons removed)
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon Sumac spice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano, crushed with your fingertips
• 1/4 teaspoon sea salt
• 6 cranks freshly ground pepper
• 6 bamboo skewers (soak for 2 hours in water so they do not burn on the grill)

Instructions

1. Beet Tzatziki Sauce:
   • Steam beet until tender, about 15 minutes (should be cooked but not soft.)
   • Cool slightly, when still warm - peel over the sink - the peel should just slip off when gently rubbed.
   • Coarsely grate the beet over a large bowl.
   • Add cucumber, garlic, sumac, salt and sherry vinegar.
   • Mix well.
   • When no longer warm add the Greek yogurt and olive oil.
   • Taste for seasonings. Cover tightly and refrigerate. Best served cold.
2. Marinate and Grill Chicken Skewers:
   • Place marinade ingredients (olive oil through pepper) in a medium sized bowl, combine with a fork.
   • Add chicken tenderloins and mix well. Cover and refrigerate for at least 2 hours or overnight.
   • Soak bamboo skewers in water (put in large zip lock bag with water.)
   • Line a rimmed tray with waxed paper.
   • Thread the chicken, two tenderloins per skewer. (Depending on the size of the tenderloins you will have approximately 6 skewers.)
   • Heat grill to medium-high heat. Brush grill with neutral oil. Add skewers and close grill.
   • Cook until nice dark grill marks form, turn over with tongs, lower heat to low. Cook on the second side until just cooked through - do not overcook.
   • Remove wax paper from the tray, add chicken. Sprinkle with a little sea salt.
3. To Serve: Add a portion of Beet Tzatziki Sauce to individual plates. Top with a chicken skewer or two. Serve extra sauce on the side. Top with a garnish of chopped fresh herbs; parsley, oregano, mint or dill. Round out the plate with vegetables and a starch.

See BLOG for many photos and more information.

This recipe may not be reproduced without the consent of its author, Karen Sheer