Ohhhhh. Every once in a while you get a recipe that is so good, so authentic and so incredibly easy that you keep looking for the catch. I got this from a cooking demo at the Greek festival. Apparently, it's from The Key to Greek Cooking. I roasted some potatoes with greek seasoning and served them on the side.
Chef Athena's Favorite Chicken Souvlaki
1lb boneless, skinless chx breasts cut into 1/2-1 inch cubes
1-2 cloves garlic
2t oregano
1.5t ground cumin
Paprika to taste
3T lemon juice
1/2T Greek olive oil (I used regular)
1.5t Kosher or Sea Salt
1t ground pepper
In a bowl, prepare marinade. Mix garlic, oregano, cumin, paprika, lemon juice, olive oil and pepper until well blended. Pour marinade over chicken, mix, cover and let sit for 30 min. Just before grilling, add the salt to the chx.
Grill chicken on skewers. Remove, and serve with:
Pita bread (no pocket, butter and heat first)
Tomatoes
Lettuce
Feta cheese, crumbled
Bell peppers
Tzatziki (recipe follows)
Pile it all on the pita, fold, eat and OPA!
Tzatziki (Yogurt and Cucumber Sauce)
2c greek yogurt
1c cucumber, peeled & diced or shredded (mine went in the food processor)
1 clove garlic (or to taste)
1T olive oil
1T lemon juice (start low and work up)
1t garlic salt (can use sea salt instead)
1T chopped dill
Wrapped cucumber in paper towels and press out moisture.
Combine cucumbers with remaining ingredients and mix well. Transfer to a serving bowl and chill. Serve with pita, souvlaki, gyro or on potatoes.
Showing posts with label greek. Show all posts
Showing posts with label greek. Show all posts
Thursday, August 26, 2010
Tuesday, June 15, 2010
Greek Chicken & Everything Orzo
My neighbor brought this over last week and it was GREAT! It's a Rachael Ray recipe and the only thing she altered is that she added fresh spinach.
Ingredients
* 4 cloves garlic, 2 chopped, divided
* 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
* 2 lemons, 1 thinly sliced, divided
* 1 teaspoon crushed red pepper flakes
* 2 sprigs fresh oregano, finely chopped
* 4 pieces boneless, skinless chicken breasts or 2 pounds jumbo shrimp
* Salt and coarse black pepper
* 1/2 pound orzo pasta
* 1 red onion, chopped
* 1 green bell pepper, chopped
* 1/2 cup pitted kalamata olives, coarsely chopped
* 1 pint cherry tomatoes, halved
* 1/2 cup flat leaf parsley, chopped
* 1/2 pound Greek feta, crumbled
* 3-4 Greek hot peppers, chopped or a couple of tablespoons banana pepper rings, chopped
Preparation
Bring a large pot of water to a boil for the orzo pasta.
Crush two cloves of garlic and place in a shallow dish with about 1/4 cup EVOO, along with the one thinly sliced lemon, red pepper flakes, oregano and chicken or shrimp. Season with salt and pepper, then toss to combine.
Heat a large cast iron skillet over medium-high heat. When the meat or shrimp has marinated for 10 minutes and the skillet is screaming hot, add the chicken or shrimp and the lemon slices. Cook the chicken for 10-12 minutes, turning occasionally, or cook the shrimp for 6-8 minutes, until pink and firm, tossing frequently with tongs. Squeeze the juice of remaining lemon over the pan.
When you add chicken to pan, drop the orzo in boiling water and start the vegetables. If you’re cooking shrimp, start the orzo and the vegetables and then throw the shrimp into the pan.
Meanwhile, heat a second skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the red onion and bell pepper, season with salt and pepper and cook for 5 minutes. Add the remaining two cloves chopped garlic and toss for a minute, then add the olives and tomatoes to the pan and cook for a couple of minutes more. Drain the orzo and toss in a serving dish with the vegetables, along with the parsley, feta and hot peppers. Adjust the black pepper to your taste and drizzle with a little extra EVOO.
Serve the chicken or shrimp alongside the orzo.
Ingredients
* 4 cloves garlic, 2 chopped, divided
* 1/4 cup extra virgin olive oil (EVOO), plus more for drizzling
* 2 lemons, 1 thinly sliced, divided
* 1 teaspoon crushed red pepper flakes
* 2 sprigs fresh oregano, finely chopped
* 4 pieces boneless, skinless chicken breasts or 2 pounds jumbo shrimp
* Salt and coarse black pepper
* 1/2 pound orzo pasta
* 1 red onion, chopped
* 1 green bell pepper, chopped
* 1/2 cup pitted kalamata olives, coarsely chopped
* 1 pint cherry tomatoes, halved
* 1/2 cup flat leaf parsley, chopped
* 1/2 pound Greek feta, crumbled
* 3-4 Greek hot peppers, chopped or a couple of tablespoons banana pepper rings, chopped
Preparation
Bring a large pot of water to a boil for the orzo pasta.
Crush two cloves of garlic and place in a shallow dish with about 1/4 cup EVOO, along with the one thinly sliced lemon, red pepper flakes, oregano and chicken or shrimp. Season with salt and pepper, then toss to combine.
Heat a large cast iron skillet over medium-high heat. When the meat or shrimp has marinated for 10 minutes and the skillet is screaming hot, add the chicken or shrimp and the lemon slices. Cook the chicken for 10-12 minutes, turning occasionally, or cook the shrimp for 6-8 minutes, until pink and firm, tossing frequently with tongs. Squeeze the juice of remaining lemon over the pan.
When you add chicken to pan, drop the orzo in boiling water and start the vegetables. If you’re cooking shrimp, start the orzo and the vegetables and then throw the shrimp into the pan.
Meanwhile, heat a second skillet with 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Add the red onion and bell pepper, season with salt and pepper and cook for 5 minutes. Add the remaining two cloves chopped garlic and toss for a minute, then add the olives and tomatoes to the pan and cook for a couple of minutes more. Drain the orzo and toss in a serving dish with the vegetables, along with the parsley, feta and hot peppers. Adjust the black pepper to your taste and drizzle with a little extra EVOO.
Serve the chicken or shrimp alongside the orzo.
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