Chicken Souvlaki Skewers, Greek Salad, Tzatziki and Pita Bread

Ingredients

• 1 pcs romaine lettuce (large head, chopped)
• 4 pcs roma tomatoes (medium, chopped)
• 1 pcs english cucumber (medium, sliced into half-moons)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 cup kalamata olives (pitted)
• 1 cup feta cheese (crumbled)
• 120 ml extra virgin olive oil
• 3 tbsp lemon juice (freshly squeezed)
• 2 tbsp red wine vinegar
• 1 pcs garlic (clove, minced)
• 1 tsp dried oregano
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   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.

2. 2

   In a large salad bowl, add the chopped romaine lettuce, chopped roma tomatoes, sliced cucumber, and thinly sliced red onion.

3. 3

   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.

4. 4

   Serve immediately to ensure the lettuce stays crisp and fresh. Enjoy!

Ingredients

• 2 cup greek yogurt (full-fat recommended for creaminess)
• 1 pcs english cucumber (large)
• 3 pcs garlic (cloves, minced)
• 2 tbsp extra virgin olive oil (plus more for drizzling)
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh dill (chopped)
• 0.75 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a medium bowl, whisk together the Greek yogurt, squeezed cucumber, minced garlic, olive oil, lemon juice, and chopped dill until well combined.

4. 4

   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.

5. 5

   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.

Ingredients

• 3 cup All-Purpose Flour (plus more for dusting)
• 2.25 tsp Active Dry Yeast (one 1/4-ounce packet)
• 1 cup Warm Water (105-115°F or 40-46°C)
• 1 tsp Granulated Sugar
• 1.5 tsp Salt
• 2 tbsp Olive Oil

Instructions

1. 1

   Activate the Yeast (5-10 minutes)

   • In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently to dissolve and let the mixture sit for 5-10 minutes.
   • It's ready when it becomes foamy and bubbly on the surface, which indicates the yeast is active.
2. 2

   Mix and Knead the Dough (8-10 minutes)

   • Add the all-purpose flour, salt, and olive oil to the yeast mixture.
   • Using a dough hook on a stand mixer, mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 6-8 minutes.
   • Alternatively, mix with a wooden spoon and then knead by hand on a lightly floured surface for 8-10 minutes.
   • The final dough should be smooth, soft, and elastic. It should spring back slowly when poked.
3. 3

   First Rise (60-90 minutes)

   • Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Let the dough rise in a warm, draft-free location for 60 to 90 minutes, or until it has doubled in size.
4. 4

   Shape the Pitas (15 minutes)

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
   • Divide the dough into 8 equal pieces and shape each piece into a smooth ball.
   • Cover the dough balls with a towel and let them rest for 10 minutes. This relaxes the gluten, making them easier to roll.
   • Using a rolling pin, roll each ball into a circle about 6 inches in diameter and 1/4-inch thick. Keep the rolled pitas covered as you work.
5. 5

   Preheat Oven and Baking Surface (30 minutes)

   • Place a baking stone, pizza steel, or an inverted heavy-duty baking sheet on the lowest rack of your oven.
   • Preheat the oven to 475°F (245°C). Allow the baking surface to preheat for at least 30 minutes. This intense heat is crucial for the pita to puff.
6. 6

   Bake the Pitas (2-4 minutes per batch)

   • Carefully open the oven and place 2-3 pitas directly onto the hot baking surface, ensuring they don't overlap.
   • Bake for 2 minutes. The pitas should puff up dramatically like a balloon.
   • Using tongs, carefully flip the pitas and bake for another 1-2 minutes until lightly golden in spots but still soft.
   • Repeat with the remaining dough.
7. 7

   Cool and Store

   • Immediately after removing the pitas from the oven, wrap them in a clean kitchen towel.
   • This traps the steam and keeps them soft and pliable as they cool.
   • Serve warm or let them cool completely before storing in an airtight bag.