Serves 4
Pounding a chicken breast very thin is a genius technique if you are in a hurry because it makes it cook so fast. Here, it is coated with an addictive spicy rub. Watch the chicken carefully as it grills; it can burn easily, so preheat just to medium to get a good sear.
Canola oil for the grill
4 (5-ounce) skinless, boneless chicken breasts, pounded thin
Kosher salt
Fresh ground black pepper
¼ cup Gyro Spice Mix (here)
¼ cup Red Wine Vinaigrette (here)
2 to 3 cups Bulgur Salad with Olives and Dates (here)
1 lemon, halved
Extra virgin olive oil for drizzling, optional
¼ cup Cucumber Yogurt Dip (here) or store-bought tzatziki, optional
Preheat a gas grill or grill pan over medium heat. Rub the grates or pan with canola oil. Season the chicken breasts with salt and pepper and sprinkle both sides with the spice mix. Grill on one side until the edges are opaque, about 2 minutes, then flip and grill on the other side, 2 minutes more. Transfer to a plate.
To serve, arrange a breast on a dinner plate, drizzle a little vinaigrette over and top with salad. Squeeze fresh lemon juice over, drizzle with a little olive oil if desired, and serve with yogurt dip if desired.
Preheat oven to 500°F. Season prawns with salt, pepper, and spice mix. Place on baking sheet slicked with canola oil and roast for 5 minutes. Plate as above.