1/2 cup pitted ripe olives
Place cutlets between two sheets of plastic wrap and pound
to 1/4" thickness. In a shallow dish whisk together
garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil,
yogurt, oregano, salt and pepper. Add cutlets and turn to
coat with marinade. Cover and marinate for 3 hours or
longer, refrigerated. Grill cutlets 4 to 6 inches above
medium-hot coals for 3 to 4 minutes on each side or until
cooked through.
In a large bowl, combine tomatoes, cucumbers, red onion,
black olives, remaining lemon juice, 4 tablespoons olive
oil and salt and pepper to taste. Sprinkle with parsley or
mint before serving. Cutlets may be served hot with salad
as a side dish or served cold sliced and added to salad.

GYPSY BURGERS Serves 4-6
What I like best about chicken burgers, as opposed to
hamburgers, is that chicken burgers don't shrink much when
you cook them.
1 package fresh ground chicken
3/4 cup chopped scallion, divided
1/2 cup sour cream, divided
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon ground pepper
Pinch Cayenne pepper
8 to 12 slices Italian or French bread

In a mixing bowl, combine chicken, 1/3 cup scallions, 2
tablespoons sour cream, and remaining ingredients. Form