2 boneless, skinless chicken breast halves
5 Tbsp olive oil
Juice of ½ lemon
2 Tbsp tandoori spice
1 tsp Kosher salt
1 tsp black pepper
Cucumber Mint Sauce
½ cucumber, deseeded, peeled if desired
½ cup plain Greek yogurt
1 Tbsp fresh mint, finely chopped
2 Tbsp honey
Salt and pepper, to taste
¼ cup feta crumbles
6 slider rolls, preferably potato rolls
Grate the cucumber and squeeze out excess moisture. Mix into yogurt and
add remaining ingredients. Refrigerate until ready for use.
Cut each chicken breast into 3 thin pieces. Marinate the chicken in the olive
oil, lemon juice, tandoori spice, salt and pepper for an hour. On a hot grill
over medium high heat, sear one side of the chicken for 3 minutes and flip
over. Place 2 tablespoons of feta on top of each chicken slice and cook until
meat is fully cooked another 3 minutes or so.
Place each piece of chicken in a bun. Place a tablespoon of the cucumber
mint sauce on the top of each burger and serve immediately.
Our Dollarhide Estate Vineyard Sauvignon Blanc is a refreshing vibrant wine
that showcases a layered mouthfeel and finishes with lovely grapefruit acidity.
The touch of honey softens the herb notes of mint and tanginess of the
yogurt. The creamier texture of the Dollarhide Estate Vineyard Sauvignon
Blanc matches the weight of the feta and yogurt and embraces the tandoori