I simply love Greek food… they are so light.. so full of flavour and they are food fit for the Gods…
Given the Mediterranean influence Oive oil is the predominant flavour..
The best thing about the cuisine, is that it has very little spices, actually that is pretty much true for all mediterranean, arab cuisine…
My folks were away for a while and on Sunday when they got back, I decided to cook dinner for them and for whatever reason, I had Greek food looming all over in my head…..
To be honest, I haven’t cooked much Greek food… but always wanted to..
So here is what I made: Greek Salad ( I simply love feta), Souvlaki with Tzatziki , Hummus and Pita bread…
For the Greek Salad:
- 1 cucumber (diced)
- 2 tomatoes -roughly chopped
- 3 Onions Sliced
- 100gms of feta cheese diced
- 3 table spoons of olive oil
- handful of black olives (chopped)
- Pinch of sea salt.
Now toss all the ingredients in a bowl except the oil and salt and leave it in the fridge for a while.. Then just before serving add the oil and the salt and your salad is ready..
For the Chicken Souvlaki:
- 6 tbsp fresh lemon juice
- 3 tbspp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1 rounded tbsp smoked paprika or cayenne pepper
- 1 tsp freshly ground black pepper
- 3 cloves minced garlic
Mix all of the ingredients together and pour over the chicken in a Ziploc bag. Toss the chicken around well in the marinade to coat on all sides. Marinate in the fridge for 15 – 20 minutes. While the chicken is marinating, soak 4 long bamboo skewers in water. Pierce the chicken onto the skewers, alternating with pieces of red onion. Cook on a preheated grill at medium high heat for about 6 minutes before turning over and grilling for an additional 6 minutes on the opposite side or until the chicken is completely cooked through. I had some bell peppers which I diced and sauteed in olive oil to garnish on top.. this is off course totally optional
Serve with a Greek Salad, and tzatziki.
For the Tzatziki:
Lemon Mint Tzatziki
3 cups of yogurt, drained.
Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
6 inch piece of cucumber
Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes .
Sprinkle 1 teaspoon of salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with
- 2 tbsp finely chopped fresh mint
- 2 cloves minced garlic
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- pinch salt and pepper to season
Mix well, cover and store in the fridge for at least a half hour before serving.