Greek Chicken Kebabs
2 servings
Ingredients
2 boneless chicken breasts about 6 0z each, cut into 4 pieces
Tzatziki Sauce, recipe below
Marinade
½ large lemon juiced, reserve the remaining half for the kabobs
1/2 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder or 1 clove of crushed fresh garlic
½ teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine marinade ingredients in a Ziploc bag.
Transfer chicken to marinade and place in the refrigerator for at least 30 minutes. It can also marinate overnight.
You can cook the kabobs for the same amount of time on a grill, in the broiler, or in the air-fryer.
Add approximately four chicken pieces to each skewer. Slice the remaining half of the lemon and place slices between the chicken cubes on the skewers.
Air-Fryer Directions
Preheat Air Fryer to 400 degrees after the chicken has marinated.
When the Air Fryer is hot, spray or brush the tray with olive oil and place the chicken skewers in a single layer. Cook the skewers at 400 degrees for 5 minutes, flip them and cook for five more minutes. Serve with Tzatziki Sauce
Tzatziki Sauce
1/2 cucumber, peeled seeds removed and grated
2 scallions, minced
1/2 teaspoon sea salt
1 cup Greek yogurt
2 tablespoons extra virgin olive oil
2 cloves garlic, pressed through a garlic press or finely minced
¼ cup crumbled feta cheese
Directions
Combine ingredients ts in a serving bowl and store in the refrigerator until serving time.
Mediterranean Farro Salad
Best made early in the day so the ingredients can marinate. You can also use leftover cooked farro.
Ingredients
¾ cup farro uncooked
½ a cucumber, diced
1 cup grape tomatoes halved
1 cup cucumber diced
⅓ cup chopped Tuscan peppers (pepperoncini)
⅓ cup feta cheese crumbled
½ cup chopped scallio0ns
½ sliced Kalamata olives
2 tablespoons fresh parsley finely chopped
Dressing
¼ cup olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 clove garlic minced
salt & pepper to taste
Directions
Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer, and cook until farro is tender about 14-16 minutes. Drain well and rinse with cold water.
While farro is cooking, prepare vegetables. Place all dressing ingredients in a jar and shake well.
Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for until serving time.
Garnish with feta cheese and serve chilled.
Tuna Patties
Ingredients
2- 4 ounce cans of Italian tuna in olive oil
1/4 cup bread crumbs
2 shallots, chopped
1 tablespoon parsley, chopped
3 tablespoons chives, chopped
1/4 cup parmesan, grated
1/4 cup all-purpose flour + 2 tablespoons
1 tablespoon Greek yogurt
1 egg
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
Salad
Salad greens
Sliced red onion
Sliced tomato
Kalamata Olives
Hardboiled Eggs
Pita bread
Italian salad dressing
Tzatziki Sauce
1 cucumber, peeled
1/2 teaspoon sea salt
1 cup fresh dill, stems removed
2 cups Greek yogurt
1/4 cup extra virgin olive oil
6 cloves garlic, pressed through a garlic press or finely minced
Directions
For the tuna patties
Place the tuna and its oil in a bowl, and add all the ingredients except the 2 tablespoons of flour and the olive oil. Mix well.
Place the 2 tablespoons of flour on a small plate. Form medium-sized patties, place them in the flour, and cover them lightly with plastic wrap. Refrigerate until ready to cook.
Heat a frying pan on medium heat and add the olive oil. Cook the patties for about 7 minutes on each side until lightly brown.
For the salad plate
Line individual plates with shredded lettuce, sliced tomato, red onion, olives, and sliced hard boil egg. Drizzle the plates lightly with your favorite Italian dressing. Place the 2 patties on each plate. Add a scoop of Tzatziki sauce a pita bread.
For the tzatziki sauce
add a handful of feta cheese to the sauce for more flavor/
Grate cucumber into a colander resting over a bowl. Sprinkle salt on grated cucumber. Let this sit for about 15 minutes.
Chop the dill and then add it to a bowl with the Greek yogurt, olive oil, and pressed garlic. Mix well.
Squeeze the water out of the cucumber in a kitchen towel or paper towel and then add to the tzatziki. Salt, to taste. Refrigerate for several hours.
Fennel Salad
Ingredients
Salad
1 orange zested, peeled, and cut into segments
1 medium fennel bulb, trimmed and thinly sliced crosswise
1 celery stalk, thinly sliced on the bias
2 radishes, thinly sliced
1/4 cup pitted Kalamata olives, drained
1/2 cup sliced red onion
Dressing
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon grated orange zest
1/4 cup extra-virgin olive oil
Salt and freshly ground Black Pepper
Directions
Combine the salad ingredients in a medium salad bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently.
Air Fryer Lamb Chops
Ingredients
4 loin lamb chops 1 1/2″ wide
4 teaspoons whole grain mustard
1/2 teaspoon olive oil
1 teaspoon chopped fresh rosemary
½ teaspoon crushed black pepper and 1/2 teaspoon of coarser sea salt
Directions
Preheat the air fryer to 350 degrees F
Sprinkle the lamb with salt to taste.
Combine the remaining ingredients and brush on the lamb.
Place lamb chops in the air fryer basket with some room in between.
Cook for 15 minutes for medium-rare (turning at 8 minutes.)
You can use a thermometer to test for doneness.
Serve with Tzatziki Sauce and warm pita bread.
Tzatziki Feta Sauce
ingredients
Half a large cucumber, peeled, seeded, and finely chopped
1 cup Greek yogurt
¼ cup crumbled feta cheese
1 large garlic clove, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon dried dill
Salt t
Directions
Sprinkle cucumber with ½ teaspoon salt. Let sit in a colander to drain for 10 minutes, then squeeze out excess water.
Combine yogurt, cucumber, garlic, oil, dill, feta, and ½ teaspoon salt in a bowl. Mix well.
Make a batch of Greek Lemon Rice. Serve some with your dinner and set aside 1-2 cups for the recipe below.
Lemon Rice
Ingredients
1 tablespoon extra virgin oil
1 garlic clove, minced
1/2 large onion, finely chopped
1 1/2 cups long-grain white rice, uncooked
1 1/4 cups chicken broth
1 cup of water
1 large lemon (1 teaspoon zest + 3 – 4 tablespoons lemon juice)
3 tablespoons finely chopped parsley
3 tablespoons finely chopped herb (dill or parsley, oregano, basil chives, mint)
Salt and pepper
Directions
Heat oil over medium heat in a large saucepan.
Add garlic and onion. Cook for 5 minutes or until tender.
Add rice and stir until rice is coated.
Add broth and water. Place lid on, bring to simmer then turn the heat down to low.
Cook for 12 minutes or until water is evaporated.
Remove from the stove and rest for 10 minutes (keep the lid on).
Remove lid. stir in the lemon zest, lemon juice, herbs, and salt and pepper to taste.
Greek Style Flounder WIithLemon Rice Stuffing
Serves 2. Double the ingredients for 4 servings
You might want to serve some crusty bread with this dish to soak up some of the tasty sauce.
Ingredients
1 lb. flounder fillets
1 cup Lemon Rice, recipe above
½ teaspoon Greek seasoning
2 plum tomatoes
Grated Pecorina Romana cheese
Sauce
1/4 extra virgin olive oil oil
2 tablespoons lemon juice
1/4 teaspoon Dijon mustard
1 small clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced fresh oregano
Directions
Combine the sauce ingredients in a small mixing bowl.
Sprinkle the fish fillets lightly with Greek seasoning. Spread the rice evenly over the fish fillets. Roll the fillets up and secure with a toothpick, Place the fish rolls in individual baking dishes.
Cut the tomatoes in half. Place two in each baking dish and top with a sprinkle of cheese. Pour the sauce evenly over both fish rolls and tomatoes.
Bake uncovered at 350 degrees for 30 minutes. Serve in the individual baking dishes.
Tzatziki Cucumber Salad
Ingredients
2 medium cucumbers, peeled
½ teaspoon of sea salt
`/4 cup Feta Cheese
Dressing
1 cup plain Greek yogurt
¼ cup sour cream
¼ of a sweet onion, finely chopped
½ tablespoon white wine vinegar
½ tablespoon olive oil
½ tablespoon fresh lemon juice
1 garlic clove, grated
½ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Cut the peeled cucumber in half lengthwise and remove the seeds.
Cut each half into ½ inch thick slices (half moons). Place in a colander and sprinkle with the salt. Toss gently to evenly distribute the salt.
Let the cucumbers drain while you make the dressing.
Make the dressing by combining all the ingredients in a storage bowl with a cover.
Place the salted cucumbers on several thicknesses of paper towels and squeeze gently to rid them of extra moisture.
Add them to the dressing and mix well. Cover the bowl and chill several hours before serving.
Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb, seal the bag, and marinate overnight in the refrigerator.
Preheat an outdoor or stovetop grill. Place the lamb on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.
Beets With Tzatziki Sauce
Ingredients
2 large beets washed well
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
Salt
1cup plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Black pepper
To roast beets:
Trim the greens off the beets to within 1 inch and scrub the beets. Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees F for 45-60 minutes, until they are tender when pierced with a knife. When cool enough to handle, peel the beets: Cut off the stem and root ends and scrape the thin layer of skin off with a knife. Quater each beet and place them in a serving bowl. To serve top with several tablespoons of tzatziki sauce.
To make the sauce
In a mixing bowl, combine garlic, lemon juice, and 1 teaspoon salt. Stir in yogurt and olive oil and dill. Season to taste with additional salt and pepper. Chill until ready to serve.
Greek Salad
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn Romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.
Tuna Steak
2 servings
Rub
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black pepper
1/2 teaspoon rosemary sea salt
Tuna
16-ounce tuna steak (1 inch thick)
1 tablespoon olive oil
Salt
Directions
To prepare the spice blend, grind all spices in a mini-food processor or spice grinder until they are powdery. Spread the spice mixture evenly on a large plate. I used half the rub for one tuna steak. save the remainder for another time.
Rinse the tuna fillets and pat dry. Place one side of the tuna on the spice mixture.
In a 10 inch non-stick skillet, heat olive oil over high heat until almost smoking. Carefully place the tuna steak, spiced side down, into the skillet. A spice crust should form within 1 minute. Cook 3 minutes more. Using kitchen tongs, turn the tuna over, lower the heat to medium, and cook for 4 minutes or to your desired doneness.
To plate
Cu the tuna steak into two equal portions and place on individual serving plates. Place a handful of arugula on each plate and top with bean salad. Serve the Tzatziki sauce on the side.
Cannellini Bean Salad
Ingredients
1 (15.5 ounces) can cannellini beans, drained, rinsed ( or 2 cups cooked dried beans; directions below)
1 cup frozen and cooked or jarred in water artichoke hearts
1 cup sliced fresh grape tomatoes, cut in half
1/4 cup chopped red onion
2 cups arugula
Dressing
2 tablespoons olive oil
2 teaspoons lemon juice
1 small garlic clove, minced
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon salt
Fresh ground black pepper to taste
Directions
In a serving bowl, mix together the dressing ingredients. Add the cooked or canned beans, sliced artichokes, sliced tomatoes, and red onion. Stir into the dressing. Refrigerate. Remove from the refrigerator 1 hour before serving and let stand at room temperature until serving time.
How to cook dried beans
1 Pound Dried White Beans (Cannellini)
Pinch Baking Soda
Carrot, Cut In Half
1 Celery Stick, Cut In Half
1/2 Onion, Peeled And Quartered
1 Sprig Rosemary
Directions
The night before serving, rinse the beans picking out any bad ones and place in a large bowl. Cover with water, add a pinch of baking soda and let soak at least 12 hours.
The next day, drain well. Place the beans in a heavy stockpot with the vegetables and rosemary and bring to a boil. Reduce the heat to a simmer and cook until the beans are tender about 45 minutes. Drain, remove the vegetables and rosemary sprig.
Tzatziki with Feta
Ingredients
Half of an English cucumber, unpeeled
1 1/2 cups plain whole-milk Greek yogurt
1 clove garlic, minced
1/2 cup crumbled Greek feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley
1/2 teaspoon Greek seasoning
Directions
Seed and finely chop the cucumber. In a medium bowl, stir together the cucumber and yogurt. Stir in the remaining ingredients and mix well. Refrigerate for several hours before serving.
Salmon Souvlaki with Tzatziki
For 2 servings
Ingredients
1/4 cup lemon juice
2 minced garlic cloves, divided
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
12 oz skinless salmon fillets, cut into 1-inch cubes
Tzatziki Sauce
3/4 cup plain whole-milk Greek yogurt
Half a cucumber, peeled, seeded and finely chopped ( about ¾ cup)
2 tablespoons chopped fresh dill
2 scallions, finely chopped
Pita Bread
Directions
Combine lemon juice, 1 minced garlic clove, parsley, oregano, 1 tablespoon oil, and ¼ teaspoon each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
Place the finely chopped cucumber and ¼ teaspoon salt in a small colander and let drain for 30 minutes. Blot dry on a paper towel.
Combine yogurt, scallions, and cucumber in a medium bowl. Stir in dill, 1 minced garlic clove, and ¼ teaspoon black pepper. Refrigerate the tzatziki until ready to serve.
Preheat an outdoor grill or grill pan to medium-high.
Remove the salmon from the marinade and blot dry with a paper towel. Carefully thread the fish onto 2 metal or wooden skewers.
Grill the skewers until seared on the bottom, 5 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is cooked in the center, 4-5 minutes.
Serve the salmon and tzatziki with pita bread.
Greek Salad
Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
Salad
4 cups torn romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Directions
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over salad and toss. Add more dressing if desired.
About 1.3 million Americans are of Greek descent and have the majority live in New York City, Boston, and Chicago. However, Tarpon Springs, Florida is home to the highest per capita representation of Greek Americans in the country (11%).
In 1768 about 500 Greeks from Smyrna, Crete, and Mani settled in New Smyrna Beach, Florida. The colony was unsuccessful, and the settlers moved to St. Augustine in 1776. The first significant Greek community to settle in the U.S. was in New Orleans, Louisiana during the 1850s. By 1866, the community was numerous and prosperous enough to have a Greek consulate and the first official Greek Orthodox Church in the United States. Immigration picked up again in the 1890s and early 20th century, due largely to economic opportunity in the U.S. Most of these immigrants worked in the northeastern cities in the United States; while others labored on railroad construction and in the mines of the western states. Many Greek immigrants expected to work and return to their homeland after earning capital and dowries for their families. However, due to conflicts between Greece and Turkey, Greek immigrants lost the right to return to their homeland and were made refugees. Additionally, in 1924 the first widely implemented U.S. immigration limit against non-Western European immigrants created an impetus for immigrants to apply for citizenship and permanently settle in the U.S.
Greeks began to arrive in large numbers after 1945, fleeing the economic devastation caused by World War II and the Greek Civil War. From 1946 until 1982, approximately 211,000 Greeks emigrated to the United States. In the aftermath of the recent Greek financial crisis, there has been a resurgence of Greek emigration to New York City with the majority of the immigrants settling in Astoria, Queens.
As immigrants from various Greek areas, they settled in different regions of the United States and became “Greek Americans”. Many of their traditional foods and recipes depended on the availability of those ingredients in the U.S. so these recipes often developed into new traditions. For example, Greek Salad is called Horiatiki in Greece and the salad is made with feta and cucumber, but no lettuce—only the Greek American version of the salad contains lettuce. Greek cuisine has certainly influenced American cuisine not only with the popularity of Greek salad but also with foods like gyros, souvlaki, and baklava.
Contemporary Greek cooking makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and meats that include lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are usually made with nuts and honey.
Below are some traditional Greek recipes for you to try.
Spanakopita (Spinach Triangles)
Ingredients
10 sheets of phyllo dough
500g spinach washed and roughly chopped (18 ounces)
1 tablespoon olive oil
2 onions, finely chopped
2 cloves of garlic, crushed
2 eggs, beaten
200g feta cheese, crumbled (7 ounces)
Pinch of grated nutmeg
2 tablespoons fresh dill, chopped
Melted butter for the pastry
Salt and pepper to taste
Directions
Sauté the onions in the olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Let the mixture cool down in a colander to drain. Pour into a mixing bowl. Mix in the feta cheese, eggs, nutmeg, dill, salt, and pepper.
Preheat the oven to 350 degrees F.
Spread one sheet of the phyllo dough on the kitchen counter and keep the rest covered with a cloth.
With a cooking brush drizzle some melted butter on the phyllo sheet on the counter. Spread one more sheet on top and drizzle with some more butter.
Cut the phyllo sheets in 3-4 lengthwise pieces (depending on if you like the spanakopita triangles to be small or larger). At the end of each piece add one tablespoon of the filling. Fold one corner over the filling to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest of the phyllo sheets and filling.
Oil the bottom of a large baking dish, place the spanakopita triangles in the dish and brush them with more melted butter. Bake in the preheated oven at 25-30 minutes, until golden and crispy. Serve with Tzatziki Sauce.
Greek Tzatziki Sauce
Ingredients
1 cup plain Greek Yogurt
2 teaspoons fresh dill chopped
1/2 cup cucumber, peeled and seeded
2 teaspoons lemon juice
2 tablespoons olive oil
1/4 teaspoon salt
2 cloves garlic, grated
Directions
Chop the cucumber into tiny pieces, place in a colander and sprinkle lightly with salt. Let drain for 20 minutes. Squeeze dry in a paper towel. Place in a mixing bowl and add the remaining ingredients. Cover and chill in the refrigerator for several hours.
Grilled Zucchini and Lamb Chops
Ingredients
1 large zucchini
4 loin lamb chops
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
Cut the zucchini into quarters. Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb and zucchini, seal the bag and marinate overnight in the refrigerator.
Preheat an outdoor or stovetop grill. Place the lamb and zucchini quarters on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.
Greek Couscous
Ingredients
1 cup couscous
1 cup of water
1/2 cup diced roasted red peppers
1/2 cup diced sun-dried tomatoes
1/4 cup chopped kalamata olives
2 tablespoons olive oil
4 oz crumbled feta cheese
1 tablespoon toasted pine nuts
2 tablespoons chopped fresh parsley
Directions
Prepare couscous as directed on the package. (Boil the water, add couscous, stir quickly. remove from heat and let sit for 5 minutes). Do not add butter and salt.
In a large bowl, mix peppers, tomatoes, and olives together well. Add couscous and stir with a fork to fluff the couscous.
Add the oil, pine nuts, and feta and stir gently to combine. Sprinkle with parsley.
Spices are very important in Moroccan cuisine. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture called “ras el hanout”.
Due to its location on the Mediterranean Sea, the country is rich in natural resources and meals are usually built around seafood, lamb or poultry. The Moroccan national dish is a tagine or stew named for a special pot that is used for cooking. Common ingredients include chicken or lamb, almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices that may include saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. Give this Moroccan inspired recipe a try.
Moroccan Spiced Chicken
Ingredients
1 tablespoon chili paste (harissa or sambal oelek)
1/2 tablespoon smoked paprika
1/2 tablespoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon cayenne
1 orange, zested, then cut into segments
2 tablespoons oil
4 bone-in chicken thighs
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 small onion, diced
1/2 cup diced cherry tomatoes
1/2 cup chicken stock
1/2 cup green olives
1/4 cup chopped preserved lemon
Couscous, recipe below
Directions
Preheat the oven to 325 degrees F. Heat a wide, deep braising pan over medium-high heat.
In a small bowl, combine the chili paste, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest, and 1 tablespoon oil. Stir to form a paste.
Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the chicken thighs.
Add the remaining 1 tablespoon oil to the heated pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Turn and brown the other side. Remove the chicken to a plate.
Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
Return the chicken to the pan along with the tomatoes, chicken stock, olives, preserved lemon, and sliced oranges. Cover the pan and place it in the oven to braise for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 20 minutes.
Couscous
Ingredients
1/4 teaspoon salt
1 cup whole wheat couscous
1 tablespoon olive oil
1 ¼ cups no salt added chicken broth
Directions
Bring the chicken broth and salt to a boil in a medium saucepan. Pour in the couscous and the olive oil, give a quick stir, cover and turn off the heat. Let sit for 5 minutes. Fluff with a fork to break up any lump and serve.
Cucumber Salad
Ingredients
1 English cucumber, sliced thin
1 scallion, finely chopped
1 garlic clove, minced
1/3 cup plain whole milk Greek yogurt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill weed.
Directions
Combine all the ingredients in a serving bowl. Mix well, cover the dish and refrigerate several hours before serving.
Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops, about 1 ¼ lb total
Lemon wedges
Marinade
2 tablespoons olive oil
1 tablespoon lemon juice
2 large garlic cloves, sliced
1 teaspoon Greek seasoning store-bought (or combine equal parts of coarse salt, Turkish oregano, garlic, dried lemon zest, black pepper, and marjoram and use 1 teaspoon in this recipe)
Directions
Place the lamb chops in a medium ziplock bag with the marinade ingredients. Seal the bag, shake and store the bag in the refrigerator for several hours before grilling.
To grill the lamb chops:
Preheat an outdoor or stovetop grill. Oil the grill.
Remove the chops from the marinade and grill them over medium-high heat, turning once, until medium-rare, about 3 minutes on each side.
Transfer the chops to a serving platter and let rest for 5 minutes. Serve with lemon wedges, the Greek Salad, Tzatziki, and grilled pita.
Greek Vegetable Salad
2 servings
Ingredients
1 medium cucumber, peeled, seeded and cut in large dice
1 large tomato, seeded and cut in large dice
4 -5 pepperoncini, seeded and cut in large dice
1/4 of a red onion, cut in large dice
12 Greek olives
1/3 cup crumbled feta cheese
Dressing
1/3 cup olive oil
3 tablespoons wine vinegar
1 teaspoon salt
1 teaspoon dried oregano or Greek seasoning
1/2 teaspoon honey
Directions
In a serving bowl, combine the cucumber, tomato, pepperoncini, onions, olives, and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.
Tzatziki Sauce
Makes 1 cup
Ingredients
1 cucumber, peeled, seeded and grated
1/2 teaspoon salt, divided
1 scallion, minced
1/2 cup plain whole milk Greek yogurt
1 tablespoon lemon juice
2 cloves garlic grated
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh dill finely chopped
1/2 teaspoon za’atar or dried oregano
Directions
Place the grated cucumber in a fine-mesh sieve and sprinkle with ¼ teaspoon salt and drain for about 30 minutes.
In a mixing bowl, combine yogurt, lemon juice, garlic, black pepper, ¼ teaspoon salt, parsley, and oregano or za’atar and stir to combine.
Add the cucumber to the yogurt mixture and stir to combine.
Cover and refrigerate for about an hour before serving to allow the flavors to develop.
Grilled Pita Bread
A very good tasting low carb mini pita (4g net carbs) is made by Joseph’s Middle East Bakery
2 servings
Ingredients
2 small (mini) pita bread
Olive oil
Za’atar
Directions
Lightly brush both sides of each pita with olive oil. Sprinkle with a little za’atar. Place on the grill for 1 minute, turn them over and grill for 1 minute more. Serve with the Tzatziki Sauce.
