Sunday, June 11, 2023

It’s all Greek to me

 Summer = time to use the grill. This was very yummy.  I got lots of rave reviews on this meal. 


  • 4 chicken breasts
  • Marinade:
  • 2 cups full fat Greek yogurt
  • 3/4 cup olive oil
  • 4 tablespoons white vinegar
  • Zest of a lemon and juice of a lemon
  • 6 cloves of garlic minced
  • 2 tsps of dried oregano
  • 2 tsps kosher salt
  • 1 tsp black pepper
  • 2 tsps paprika 


  • Cut raw chicken into big cubes
  • Marinate the chicken for several hours
  • Put chicken onto soaked wood skewers
  • Preheat grill
  • Grill until nice and brown  maybe 7-8 mins on each side?


  • 2 cans of drained chickpeas
  • 3/4 cup tahini 
  • 4 cloves garlic
  • 1/2 cup olive oil
  • Juice of 2 lemons
  • A little water to loosen it
  • Salt and pepper
  • 1 tsp cumin 

Instructions: put all in food processor and blend until smooth  


  • 2-3 cups Greek full fat yogurt 
  • About 1-1/2 cups of grated cucumber (I used food processor)  drain out water from cucumber  
  • Juice of a lemon
  • Chopped dill (a couple tablespoons)
  • Chopped mint (a couple tablespoons)
  • 4 tablespoons olive oil 
  • 4 cloves garlic 
  • Salt
  • Pepper

Instructions: Blend it all up in food processor and add more or less to taste of everything  

Veggie mix:

  • A container of very sweet cherry tomatoes
  • Several small cucumbers 
  • A big red onion
  • Parsley 
  • Dill
  • Mint
  • Olive oil 
  • Salt and pepper
  • Lemon juice
  • Agave
  • Vinegar

Instructions: use the medium slicing mode on food processor  Chop everything. marinate in olive oil and lemon juice. And a tablespoon of agave syrup and Maybe a tablespoon of vinegar  

Warm up pitas and naan bread on grill or stove top  assemble all those ingredients into a pita sandwich

Orzo pasta

  • Boil 2 cups of dry orzo and then rinse with cold water
  • Mix cooked orzo with:
  • 1/2 jar chopped kalamata olives 
  • 8 oz block of feta, chopped into cubes
  • A cup or two of the veggie mixture you made
  • Olive oil - I don’t know maybe a 1/2 cup
  • Season with salt, pepper and oregano
  • Add a splash of vinegar and a splash of agave if it needs it  
  • Put in fridge and serve cold

Nothing is precise in any of this meal. Taste as you go for more lemon, garlic, salt, pepper or herbs  

Dessert was angel food cake with chopped pineapple, strawberries and bananas served with cool whip!

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