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A quintessential Greek meal featuring tender grilled chicken skewers, fresh village salad with feta, creamy yogurt-cucumber dip, and warm pita bread, embodying the vibrant flavors of the Mediterranean.

Tender, juicy chicken marinated in a classic blend of lemon, garlic, and oregano, then grilled to perfection. These skewers bring a taste of the Mediterranean to your backyard barbecue, ready in under 30 minutes.
Serving size: 1 serving
If using wooden skewers, place them in a shallow dish with water and let them soak for at least 30 minutes. This prevents them from burning on the grill.

Crisp romaine, juicy tomatoes, and crunchy cucumbers tossed with tangy Kalamata olives and salty feta cheese. This refreshing American-style Greek salad is dressed in a simple, zesty lemon-oregano vinaigrette.
Serving size: 1 serving
A classic, refreshing Greek yogurt and cucumber dip. Incredibly creamy, tangy, and garlicky, it's the perfect cooling sauce for grilled meats, gyros, or as a dip with fresh pita and vegetables.

Fluffy, soft homemade pita bread with a perfect pocket for stuffing. This simple yeast bread recipe bakes up in minutes and is far superior to store-bought versions. Ideal for serving with dips, making sandwiches, or wrapping gyros.
A quintessential Greek meal featuring tender grilled chicken skewers, fresh village salad with feta, creamy yogurt-cucumber dip, and warm pita bread, embodying the vibrant flavors of the Mediterranean.
This greek dish is perfect for dinner. With 1429.28 calories and 69g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the marinade. In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Marinate the chicken. Add the 1-inch chicken cubes to the bowl with the marinade. Toss everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Don't marinate for longer, as the lemon juice can affect the texture of the chicken.
Assemble the skewers. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Thread the marinated chicken pieces onto the soaked skewers, alternating with the chunks of red onion. Leave a small space between each piece to ensure even cooking.
Grill the souvlaki. Place the skewers on the hot grill. Cook for about 8-12 minutes, turning them every 2-3 minutes, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
Rest and serve the skewers. Remove the skewers from the grill and let them rest on a platter for 3-5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, and dried oregano. Add the salt and black pepper. Whisk well or shake the jar until the dressing is emulsified. Set aside.
In a large salad bowl, add the chopped romaine lettuce, chopped roma tomatoes, sliced cucumber, and thinly sliced red onion.
Pour about half of the prepared vinaigrette over the vegetables. Add the pitted Kalamata olives and crumbled feta cheese. Gently toss everything together until the ingredients are lightly coated. Add more dressing if desired.
Serve immediately to ensure the lettuce stays crisp and fresh. Enjoy!
Serving size: 1 serving
Grate the cucumber using the large holes of a box grater. Place in a fine-mesh sieve over a bowl, sprinkle with 1/4 teaspoon of salt, and let sit for 30 minutes to draw out excess water.
Squeeze the grated cucumber firmly by hand or wring it out in a clean kitchen towel to remove as much liquid as possible. Discard the liquid.
In a medium bowl, whisk together the Greek yogurt, squeezed cucumber, minced garlic, olive oil, lemon juice, and chopped dill until well combined.
Season with the remaining salt and black pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to thicken.
Give the tzatziki a final stir before serving. Transfer to a bowl and garnish with an extra drizzle of olive oil and a sprig of fresh dill.
Serving size: 1 serving
Activate the Yeast (5-10 minutes)
Mix and Knead the Dough (8-10 minutes)
First Rise (60-90 minutes)
Shape the Pitas (15 minutes)
Preheat Oven and Baking Surface (30 minutes)
Bake the Pitas (2-4 minutes per batch)
Cool and Store