2/3 c vegetable oil or olive oil
1/2 c lemon juice
1/4 c soy sauce
1tbs worchestershire sauce
1/2 tsp rosemary
1/2 tsp oregano
1/2 tsp thyme
1 Tbsp dry mustard
1 tsp salt
2 tsps garlic
Mix together and marinate chicken at least four hours in a ziploc bag in fridge.
Naan: adapted from the Novice chef. These are sooooooo good.
1/2 cup warm water
2 tsp. active dry yeast
1 tsp. sugar
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 tsp. salt
1/4 cup canola oil
1/4 cup Greek fat free plain yogurt
1 large egg
olive oil for cooking (you can use butter if you prefer)
In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.
Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.
Divide the dough into 6-8 pieces and on a lightly floured surface (add more flour if the dough is pretty sticky still) , roll out each piece into a thin circle or oval.
Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit--you're not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side. Brush with melted butter and garlic salt.
Dill Tzatziki Sauce
the rest of the greek yogurt from the naan (about 3/4 cup)
1/3-1/2 tablespoon dill weed
1-2 Tablespoons light mayo
garlic salt to taste
mix together and let sit for at least thirty minutes.