2 large tomatoes, cut into chunks or 1 pint cherry tomatoes
1 cucumber, sliced think and cut into half moon
1 small red onion, thinly sliced
1 green bell pepper, sliced
1/2 cup Kalamata (black) olives, pitted and cut in half
1/4 cup Green olives
6 to 8 oz. Feta cheese, crumbled
1 1/2 teaspoons Fresh oregano leaves (or dried oregano)
1/4 cup Extra virgin olive oil
2 tablespoon Red wine vinegar
1 to 2 teaspoons of freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Optional additions or variations:
1 1/2 to 2 lb. boneless chicken thighs or breasts, cut into bite-sized pieces
1 red onion, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced (optional)
1/4 cup olive oil
1 tablespoon lemon juice
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon honey
2 teaspoon paprika
½ teaspoon cumin powder
2 teaspoon salt, to taste
1/8 teaspoon freshly ground black pepper
Wooden skewers, soaked in water for 30 minutes
Greek kabobs also known as Souvlaki, are a popular Mediterranean dish that are perfect for summer grilling. They are a delicious and healthy summer dish that are packed with flavor and protein. Enjoy!
This recipe is also great with Lamb, Beef or just vegetables.
2 cup Plain Greek yogurt - cold
2 - 3 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice or 1/2 lemon, juiced
3 -4 cloves garlic, minced
1/4 cup fresh dill, chopped
Salt to taste or 1/4 teaspoon
Freshly ground black pepper, to taste or 1/8 teaspoon
For a Traditional flavor (Tzatziki Sauce) add grated cucumbers to the mix and a bit of mint instead of dill. I personnel love the flavor dill brings to this sauce.
Cucumber Prep - 1/2 English cucumber or 3 mini cucumber, grated using the larger hole section of a box grater. Add to a bowl and sprinkle 1/4 teaspoon kosher salt. Lightly stir and set to the side while you prep the ingredients listed above.
Once your yogurt sauce is ready, use a cheesecloth, your hand or a strainer to squeeze out as much juice as you can from the cucumber. Discard the juice and add the cucumber to your yogurt mix. Stir everything together. Cover and refrigerate for at least an hour or over night.
If you do not have a grater you can chop your cucumber Julienne style.
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Hi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature.