Chicken with lemon pepper for the grill or oven is simple and delicious.
Prep Time: | 20 mins |
Additional Time: | 5 mins |
Total Time: | 25 mins |
Servings: | 4 |
Yield: | 4 2-cup bowls |
Ingredients
- 2 cups Greek-style yogurt
- 1 teaspoon salt
- 2 teaspoons crushed dried mint
- 2 cups cold water, or more as needed
- 2 Persian cucumbers, diced
- ¼ cup raisins
- ¼ cup chopped walnuts
- ½ cup chopped fresh mint
- ½ cup chopped fresh parsley
- 2 teaspoons ground dried Persian rose petals (Optional)
- ice cubes
- 2 pita bread rounds, or to taste
Instructions
- Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
- Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
- Pour one-fourth of the yogurt mixture into each bowl.
- Top with rose petals, and add a few ice cubes to each bowl.
- Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.
- Any seedless cucumber will do.
- Use 1 cup of any fresh green herbs you like, such as mint, parsley, dill, and basil.
- Substitute pita with any flatbread you prefer.
Nutrition Facts
Calories | 304 kcal |
Carbohydrate | 33 g |
Cholesterol | 23 mg |
Dietary Fiber | 3 g |
Protein | 11 g |
Saturated Fat | 6 g |
Sodium | 793 mg |
Sugars | 13 g |
Fat | 15 g |
Unsaturated Fat | 0 g |
Reviews
This was the PERFECT lunch for a Saturday during the current heatwave here in NJ! I saw your article in the recent AR magazine and I’ve been positively *itching* to make this ever since. I added a pinch of cardamom just for extra depth since I didn’t have the rose petals this time. I made a quick flatbread dough of greek yogurt, flour, and rosemary that i cooked in a cast iron skillet while the soup was chilling. The recipe was more than enough for my husband and I to have generous portions for lunch, and I packed the leftovers for my lunch at work. It’s simply delicious and satisfying – thank you for sharing!