Greek Night!

 

Chicken Souvlaki

Makes 6 Souvlaki

3 skinless, boneless chicken breast

1 tbsp oregano

0.5 tbsp garlic

1 tsp salt

1 tsp black pepper

Squeeze of half a lemon

1. Chop chicken into 1 inch cubes, toss with spices and lemon juice

2. Thread onto wood skewers

3. Bake balanced on edges of a pan (so the fat drips onto the pan, and the chicken isn’t touching the pan) at 410 C for 40 minutes.

Greek Salad

Makes 2 large servings, or 4 side salads.

3 tomatoes, chopped

1 cucumber, chopped

1 can sliced black olives

1 green pepper, chopped

1 tbsp dried oregano

1 tbsp dried dill

1 tbsp olive oil

1/3 cup shredded feta cheese

Salt and pepper to taste

Mix all ingredients in large bowl. Set aside to marinate aprox. 15 minutes. Serve.

Tatziki

Makes aprox. 1 1/4 cup

1 cup non-fat plain greek yogurt (we like oikos)

1 tbsp chopped fresh dill

Juice of half a lemon

1 tsp minced garlic

1/4 cucumber, shredded

Salt and pepper to taste

Mix in a bowl. Let sit 2-3 hours or overnight.

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