This Greek dinner, I promise you, is glorious!
Am I a rocket scientist? Nope.
A doctor? Nope.
A Greek goddess? Well, my husband thinks so…(I did dress like a Greek goddess for a Halloween party once.)
What I am is great at recreating recipes.
One of our favorite restaurants in Milwaukee is Oakland Gyros. If you find yourself in the city, you must stop there.
There’s a reason it’s open until 4am. Because its amazing.
Since relocating, I have missed that amazing Greek salad dressing and chicken kabobs so I decided to recreate a version that reminded me of their recipe and I think they would be impressed, if I do say so myself.
For the chicken you will need: chicken breast, lemons, red wine vinegar, olive oil, garlic, dried oregano, dried parsley, salt & pepper.
In a large bowl whisk together all the ingredients & add the chicken. Marinate in the fridge for at least an hour, but un to three hours.
Heat the grill to medium-high heat. Thread the chicken onto skeewers. If you’re using wood skewers don’t forget to soak them in water for at least 30 minutes to avoid them turning into kindling on the grill.
Lightly oil the grill grates. Place the skeweers on the grill. Grill for 3-4 minutes, then flip & grill for another 3-4 minutes or until the chicken is cooked through. Remove from the grill & serve.
For the tzatziki sauce you will need: an english cucumber, plain greek yogurt, lemon, fresh dill, garlic, salt & pepper. Peel & pulse the cucumber in a food processor. In a medium sized bowl combine the remaining ingredients. Fold in the cucumber & refrigerate until ready to serve.
For the greek salad dressing you will need: olive oil, garlic powder, dried oregano, dried basil, salt & pepper, onion power, Dijon mustard, red wine vinegar, lemon, & feta cheese. In a container mix together the olive oil, garlic powder, oregano, salt & pepper, onion powder & mustard. Pour in the vinegar, lemon juice & feta. Mix violently until blended. Serve with a greek salad consisting of lettuce, red onion, olives, & artichoke hearts.
Greek Chicken Kabobs
1 1/2 pounds chicken thighs, cut into approximately 1 inch cubes
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon extra virgin
2 teaspoons dried oregano
1/2 teaspoon dried parsley
3/4 teaspoon kosher salt
1/8 teaspoon black pepper
- In a large bowl whisk together the remaining ingredients then add in the cubed chicken and toss to coat.
- Cover and refrigerate the chicken for 1 to 3 hours.
- Heat the grill to medium high heat.
- Thread the chicken onto metal or wooden skewers, be sure to soak wooden skewers for 30 minutes.
- Oil the grates of the grill and place the skewers on them.
- Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.
1 cup peeled and pulsed English cucumber, about 1/2 of a cucumber
1 1/2 cups plain non-fat Greek yogurt
Juice of half a lemon
1 heaping tablespoon chopped fresh dill
1 teaspoon grated garlic
1/2 teaspoon kosher salt
Black pepper to taste
- Peel and food process the cucumber.
- In a medium sized bowl combine the remaining ingredients and whisk together.
- Fold in the cucumber and refrigerate until ready to serve.
Greek Salad Dressing
1/4 cup olive oil
3/4 teaspoon garlic powder
1 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup red wine vinegar
Juice of one lemon
1/2 cup crumbled feta cheese
In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar and lemon juice and feta and mix vigorously until well blended.