Greek Night

Here’s my version of Greek food based on the ingredients available.greek

Souvlaki
Serves 8

  • 4 Tbsp freshly chopped dill leaves (about 1 1/2 Tbsp if using dried dill)
  • 2 Tbsp chopped garlic
  • 4 tsp Italian seasoning
  • 2 Tbsp lemon juice
  • 6 Tbsp olive oil
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 5 lbs chicken or pork* sliced into 1-inch pieces
  1. In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 3 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
  2. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.

*For pork, I used a meat tenderizer and cornstarch before adding the marinade.

Toppings

  • 10 large romaine leaves, chopped
  • 2 tomato, chopped
  • 2 medium onion, thinly sliced

Tzatziki Sauce

  • 2 small cucumber, diced*
  • 4 Tbsp freshly chopped dill leaves (about 1 1/2 Tbsp if using dried dill)
  • 2 (8-oz) plain yogurt
  • 4 tsp lemon juice
  • 2 tsp hot sauce
  • Salt and freshly ground black pepper
  1. Combine & set aside

*I didn’t have cucumbers so I subbed in avocados

Cilantro Quinoa “Tabouli”
Serves 6

  • 2 ¼ c water
  • 1 c bulgur wheat*
  • 2 tomatoes, finely chopped
  • 2 green onions, thin slivers
  • ¾ c chopped fresh cilantro
  • 2 cloves garlic, minced
  • 2 lemons, juiced
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp freshly cracked pepper
  • salt to taste
  1. Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  2. Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

*I didn’t have bulgur wheat so I subbed in 1 1/2 cups of cooked quinoa

Cilantro Jalapeno Hummus
Serves 12

  • 1 (15 oz) can garbanzo beans, drained
  • 1 cup fresh cilantro, or to taste
  • 1 jalapeno pepper, stemmed and diced
  • 2 cloves garlic, diced
  • 1 tablespoon olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste

Vegan Naan (instead of Pita Bread)
Serves 12

  • 2 ½ tsp active dry yeast
  • 1 c warm water
  • 2 tbsp sugar
  • 4 tbsp soy milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp salt
  • 3 ½ – 4 c bread flour
  • oil for cooking
  • additional olive oil to brush the top
  1. In a large bowl, dissolve yeast in warm water and sugar. Let stand ~ 10 minutes.
  2. Add soy milk, onion powder, garlic powder, salt, and ~ 3 ½ – 4 cups flour to make a soft dough. Knead until smooth let rise for 2-5 hours.
  3. Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional olive oil. Turn and cook for 2 to 3 minutes on the other side.

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