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Recipes: Take it to the Greek

Celebrate the authentic taste of Greece with these flavoursome recipes

CHICKEN SOUVLAKI SKEWERS
Serves: 4
Prep time: 30 mins + 1 hr to marinate
Cook time: 10-15 mins

Ingredients
. 500 gm chicken breast, diced
. 2 cloves garlic, crushed
. 1 tbsp extra virgin olive oil
. Juice of half a lemon
. 2 tbsp Greek yoghurt
. Few sprigs oregano, fresh
. Generous pinch of salt
. Generous pinch of
black pepper
. 2 red onions, medium, diced into eight
. 1 red pepper, diced into eight
. 2 tomatoes, diced into eight
 
Method
Soak the ends of some wooden skewers in a cup of water for 30 minutes.
Combine the garlic, olive oil, lemon juice, yoghurt and seasoning in a bowl. Coat the chicken thoroughly then cover and leave to marinate in the fridge for at least an hour (leave overnight for best results).
Take the skewers and add a piece of chicken, a piece of onion, a piece of red pepper and tomato and repeat until the skewer is covered.
Make sure to leave space between the meat and vegetables to ensure that the meat gets properly cooked.
Heat your pan and grill skewers on medium heat for about 8 minutes (or until the meat is cooked through), turning the skewers every now and then.
Serve with pita bread, fries and a lemon wedge, with Tzatziki sauce on the side.

TZATZIKI
Serves: 4-6
Prep time: 15 mins

Ingredients
. ½ cucumber, large, grated, drained
. 2 cloves garlic, crushed
. 500 gm strained Greek yoghurt
. Few sprigs dill, fresh
. 1 small handful parsley, fresh
. 1 small handful mint, fresh
. 2 tbsp extra virgin olive oil, good quality
. Squeeze of lemon juice
. Generous pinch of salt
. Generous pinch of black pepper

Method
Peel, then slice the cucumber in half, lengthways, and scoop away the seeds. Grate and press in a sieve.
Combine with the garlic mixture, then stir through the yoghurt until evenly distributed.
Finely chop the dill, parsley and mint leaves, and fold through the yoghurt mixture along with olive oil and a squeeze of lemon juice.
Season with salt and pepper to taste. Serve.


GREEK MEATBALLS
Makes: 15 (approx.)
Prep time: 30 mins
Cook time: 15 mins

Ingredients
. 500 gm lean beef mince
. Small handful of mint, fresh, chopped
. Handful of parsley, fresh, chopped
. 3 garlic cloves, crushed
. 1 tbsp good quality olive oil, plus 2 tbsp extra for cooking
. 1 tsp oregano, dried or fresh
. 1 egg white
. Generous pinch of salt and cracked black pepper
. 1 tbsp breadcrumbs

Method
Combine all the ingredients in a bowl until thoroughly mixed (make sure your hands are clean before doing this). Mould into rounded shapes to create meatballs.
Heat 2 tbsp of olive oil in a frying pan over medium heat and cook half the meatballs, turning them over at intervals, for approx 8 minutes or until cooked through. Transfer to a plate or tray to drain, and cook the remaining meatballs in the same way.
Serve topped with a rich tomato sauce and brown rice or stuffed inside a pita with Tzatziki sauce and fresh salad.


AEGEAN SLAW
Serves: 4
Prep time: 15 mins

Ingredients
. 250 gm white cabbage, shredded
. 25 gm red cabbage, shredded
. 50 gm carrot, grated
. Handful of parsley, finely chopped

For the lemon vinaigrette dressing:
. 2 tsp fresh lemon juice
. 1 tbsp olive oil, good quality
. 1 tsp apple cider vinegar
. 1 tsp smoked paprika
. Zest of half a lemon
. Generous pinch of salt and cracked black pepper

Method
Combine all the ingredients for the dressing in a bowl.
Add all the vegetables and herbs for the slaw and toss.
Serve as a side dish with any main meal.


GREEK SALAD
Serves: 2-4
Prep time: 20 mins

Ingredients
. 4 large vine tomatoes, cut into wedges
. 1 cucumber, peeled, deseeded, roughly chopped
. ½ a red onion, medium, thinly sliced
. 16 Kalamata or Greek black olives
. 1 tsp dried oregano
. 85 gm feta cheese, preferably strong, cut into chunks
. 4 tbsp extra virgin olive oil, good quality
. Salt and pepper to taste

Method
Place all the ingredients in a large bowl and lightly season to preferred taste.
Serve with crusty bread to mop up all of the delicious flavours.