Another rather impromptu meal selection. Chicken souvlaki with tzatziki sauce. All ingredients fresh, except of course the frozen chicken we always keep in the freezer, bought in bulk. And another first for me in the kitchen.
Recipe was great. Of course no raw onions for me. I carmelized them, actually. Also, it’s twentysomething degrees outside, and as much as I love grilling, I’m not cooking outside in this weather. So I quasi-blackened the chicken in a skillet. Still quite good.
I chose the beer because I was hoping it might be closer to a Fantome-style saison than a Dupont-style saison. Because the label tells me it was imported by the Shelton Brothers, and they really know their sh*t. They are the ones that bring Cantillon lambics to the U.S., which are the finest in the world IMO.
So I was hoping for maybe a little tartness, which I felt would go beautifully with the lemon-balsamic vinegar-dill flavors destined to predominate in the dish. No dice. Saison Voisin is a fine saison–better than Saison Dupont–with some nice earthy flavors. And it did work with the chicken souvlaki. Good, not great.
I found myself longing for a hefeweizen. Plenty of lemon in the marinade, and some lemon in the tzatziki sauce, and that really would have worked just right with a hefe.
The recipe is definitely worth revisiting, and next time I’ll put it with some world class Olde Towne Hefeweizen.
Tags: chicken souvlaki, Saison Voisin
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