Bologna-Slaki with Tzatziki

Skewers of bologna, red onion and red pepper chunks, marinated in olive oil, oregano, lemon and garlic, then grilled and served with a cool yogurt, cucumber, mint and cumin sauce.

Makes 12 10-inch skewers
  • 1 lb ring bologna, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 1 large red pepper, cut into 1-inch chunks
  • ¼ cup extra virgin olive oil
  • Zest of 2 lemons
  • ¼ cup lemon juice
  • 4 cloves garlic, minced
  • 2 tbsp fresh chopped oregano
  • ½ tsp freshly ground black pepper
  • 12 10-inch skewers
 

Tzatziki

  • 1 1/2 cups grated cucumber
  • 1 1/2 cups Greek yogurt
  • 2 tsp fresh chopped mint
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper

Thread bologna, peppers and onions onto skewers and lay them in a 9x12-inch pan. In a medium bowl, whisk together the olive oil, lemon zest and juice, garlic, oregano and pepper. Pour the marinade over the skewers, turn to coat all sides, cover and refrigerate for at least 30 minutes and up to 24 hours.

While the skewers are marinating, make the tzatziki.

Use your hands to press excess moisture from the cucumber. In a medium bowl, stir together the cucumber, yogurt, mint, cumin, garlic powder, salt and pepper. Cover and refrigerate until needed. Stir again before serving.

Preheat the grill or grill pan. Grill the skewers on all sides until the bologna is nicely charred and the vegetables are tender. Serve immediately with the tzatziki. Rice makes a nice accompaniment to this dish.

Bologna-Slaki with Tzatziki

Note: data incomplete for Added Sugars, Vitamin D in Nutrition Facts below:
With regular ring bologna (no sauce)
With low fat bologna

Tzatziki Sauce for Bologna-Slaki

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