I came home from teaching, and as my routine dictates, I often make a healthy lunch that lasts me for the next two days (…that is if I didn’t chug it down all at once:D). I didn’t overthink this- one click to Pinterest and I was all Greek inspired. I love greek food- I also think it is pretty healthy (with minor carb substitutions here and there).
The recipes for the chicken kabob marinate, potato wedges, greek salad dressing, and home-made pita all turned out GREAT! My family happened to come home just in time to eat, and they loved it all. So, I’d love to have these recipes blogged in here for my own future greek fest! 🙂
Chicken and Yogurt Sauce Recipe
Recipes taken from: http://www.dinneratthezoo.com/greek-chicken-souvlaki/
Total time: 30 min (or longer) to marinate, grill time: 10 min
- Boneless skinless chicken breast, cut into 1 inch chunks
- 2 tablespoons of lemon juice
- 3 tablespoons of organic olive oil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
Yogurt Sauce (not tzaziki, but good enough) recipe
- 1 cup of plain organic greek yogurt
- salt and pepper to taste
- ½ cup minced cucumber
- ¼ cup minced fresh parsley or dill (I used Dill)
- 1 or 2 cloves of minced garlic (I added this to the recipe)
- 1 teaspoon of lemon juice (I added this too)
Chicken marinate + Cook:
- Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1 tablespoon of water. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes.
- Heat a grill pan over medium heat.
- Remove the chicken from the marinade and thread the chicken pieces onto 4 skewers.
- If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through. Mine took a bit longer as the pieces were a little bigger, so make sure you are not eating raw meat :s (10 min)
- Mix together the greek yogurt, cucumber, fresh dill (or parsley), lemon juice, and minced garlic clove (1 or 2- depends on preference and intensity). Season with salt and pepper to taste.
Potato Wedge Recipe
Recipe taken from: http://www.southyourmouth.com/2015/03/greek-potatoes.html
Total Time: 1 hour and 20 minutes (it’s long, I know, so put this in first)
- 2-3 medium russet potatoes
- 1 lemon
- 1/4 cup olive oil
- 1 tablespoon of butter, or Becel (I used ‘It tastes like butter’ butter)
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 1/2 cups chicken or vegetable broth (I use vegetable)
- Heat your oven to 375 degrees.
- Cut potatoes in wedges and place in a large bowl.
- Add all the ingredients, except the chicken or vegetable broth, into the bowl. Mix well.
- Now place the potatoes into your baking pan.
- Slowly add the chicken or vegetable broth and cover with aluminum foil (I poked some holes in, but its optional).
- Bake for 40 minutes covered, then about 30 minutes uncovered.
Pita Bread Recipe (easiest recipe ever!)
Recipe from: http://thatovenfeelin.com/gyros/
Total time: 30 minutes
- 1 cup water
- 2 tsp dry active yeast
- 3 cups all-purpose flour
- 2½ tsp salt
- 1 tbsp olive oil
- drizzle of olive oil
- In a small bowl, warm the water and add the yeast to the water and let sit for about 5 minutes.
- Pour the yeast and water into the bowl of a stand mixer with the dough hook attached. Slowly add the flour, salt, and olive oil while kneading the dough. The dough should be tacky, so you may not need 3 full cups of flour. It’s better to have too little flour than too much. Knead the dough in the mixer until it is smooth, about 5 minutes. Brush a little olive oil over the dough, cover with plastic wrap and a clean kitchen towel. Let rise for an hour or until it has doubled in size.
- Turn the dough out onto a floured working surface. Cut the dough into 6-8 pieces. Using a rolling pin, flatten each piece into a circle about ¼ inch thick. Add more flour if the dough is too sticky.
- Heat a heavy-bottomed skillet over medium-high heat. Drizzle a little olive oil into the skillet before adding the disks of dough. Cook the pita for about 30 seconds or until bubbles start to form. Flip the dough over and cook for about a minute, until lightly browned. Flip the dough back over and cook for another minute, until the pita puffs up. Remove from heat and cover with a clean dish towel. Repeat with remaining pieces of dough.
Greek Salad Dressing Recipe
Total Time: 5 minutes
Recipe taken from: http://www.ahintofhoney.com/2009/03/greek-salad-with-greek-vinaigrette/
- 1/4 cup extra virgin olive oil
- 1/4 cup red vinegar
- 1 tsp. Dijon mustard
1 tsp. garlic powder
- 1 tsp. dried oregano
1 tsp. dried basil
- 3/4 tsp. onion powder
salt and freshly ground black pepper, to taste (about 1/4 tsp. each)
- Mix it all together and enjoy 🙂
Lessons Learned: I loved these recipes! The only lessons I learned were shocking ones; like, adding chicken broth and butter to potatoes! They turned out delicious! Also, I might have added more or less spices because I am familiar with these spices (given my Middle Eastern background) so I might have added more here and there. For the pita bread, I skipped the rising of the dough for one hour to get a pita bread that is more stiff, yet soft. I brushed mine with thyme and olive oil for an extra yummy taste. If you let the dough rise, you’ll get a big, fluffy, gyro-style pita bread..so, the choice is yours 🙂