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Tensions Rise as Cuba Reports Deadly Clash With Florida-Based Speedboat

  Vice President JD Vance came to the Capitol to break the tie, meaning he vote was 51-50 for a Republican point of order to dismiss the war powers resolution. Cuba has reported a deadly confrontation off its northern coast, saying its forces killed four people aboard a Florida‑registered speedboat that allegedly opened fire on Cuban border troops. According to Cuba’s Interior Ministry, the vessel was detected roughly one nautical mile northeast of the El Pino canal in Cayo Falcones before the encounter escalated.  When Cuban Border Guard officers approached the boat for identification, those on board reportedly began shooting, injuring the commander of the Cuban patrol vessel. Cuban forces returned fire, killing four and wounding six others, who were later evacuated for medical treatment.  The incident comes at a moment of heightened tension between Cuba and the United States, with officials still working to determine the identities and motives of those aboard the spe...
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Chicken Souvlaki

 


A bright, lemon‑garlic Greek classic that’s quick to grill and perfect with warm pita and tzatziki.

Ingredients

(Makes about 4–6 servings)

  • 2 lbs boneless, skinless chicken breasts or tenderloins
  • 6 tbsp extra‑virgin olive oil
  • Zest of 1 lemon (no juice in the marinade)
  • 6 large garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp honey
  • 2¼ tsp salt
  • ¾ tsp freshly ground black pepper
  • Pita bread, for serving
  • Optional sides: tzatziki (see recipe below), Greek salad, hummus

Step‑by‑Step

  1. Pound & Cut
    Place chicken in a zip‑top bag and pound to ½‑inch thickness. Cut into 2‑inch chunks.

  2. Make the Marinade
    In a large bowl, whisk olive oil, garlic, oregano, honey, salt, pepper, and lemon zest.

  3. Marinate
    Add chicken, toss to coat, cover, and refrigerate at least 4 hours (overnight is best).

  4. Skewer
    Thread chicken onto skewers without crowding.

  5. Grill
    Preheat grill to medium‑high. Oil grates well. Grill skewers, turning to brown evenly, until cooked through (5–7 minutes total).

  6. Serve
    Transfer to a platter, cover to keep warm. Briefly grill pita bread. Serve with tzatziki, salad, or hummus.

Tip: Using lemon zest instead of juice keeps the chicken tender while still giving that bright citrus punch.


Tzatziki Sauce



Ingredients

(Makes about 2 cups)

  • 1 English cucumber, seeded and grated
  • 1½ cups thick Greek yogurt (whole milk or low‑fat)
  • 1 large garlic clove, minced
  • 2 tbsp extra‑virgin olive oil
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp chopped fresh mint or dill

Step‑by‑Step

  1. Prep the Cucumber
    Cut in half lengthwise, scrape out seeds, then grate. Squeeze out as much liquid as possible — first with your hands, then wrapped in a clean dish towel.

  2. Mix
    In a bowl, combine yogurt, cucumber, garlic, olive oil, salt, pepper, and mint (or dill).

  3. Taste & Adjust
    Add more salt, pepper, or herbs to your liking.

  4. Chill
    Cover and refrigerate until ready to serve — at least 30 minutes for flavors to meld.

Serving idea: Pile warm chicken souvlaki into pita, add a generous spoonful of tzatziki, and top with tomato, onion, and a sprinkle of feta for the full Greek street‑food experience.



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