So, how to make your own homemade Greek yogurt.. This might sound a little scary but the process is relatively simple if you follow my recipe. And you’ll have your own fresh yogurt for every possible reason you might need it!

What is Greek yogurt?

Greek yogurt might be one of the most famous ingredients in Greek cuisine. It is very similar to regular yogurt but the whey that you see on the top of most yogurts is removed. This yellowish liquid is strained away during the creation of Greek yogurt and is why it is sometimes called ‘strained yogurt’.

The result is that it is thicker than regular yogurt and has a higher amount of protein while being lower in sugar. It does have more fat content unless you use non-fat milk (which I don’t recommend).

How to make Greek Yogurt – Key Ingredients

There are only two ingredients needed to make homemade yogurt Greek style: whole milk and live natural yogurt. Go for a plain yogurt for this recipe and I’ve always found that a natural yogurt is better than a live Greek yogurt because it has a looser consistency and mixes better with the milk.

Avoid using UHT or shelf-stable milk for this recipe as these don’t give good results.

How to make Greek yogurt – Key Preparation Tips

There are three main steps to take when making homemade Greek yogurt:

1. Prepare the milk
2. Heat then cool the mixture
3. Strain and chill the yogurt

Prepare the milk

Line a large casserole or dutch oven that can hold all of the milk with clean dish towels and preheat the oven to 40 degrees Celsius / 104 Fahrenheit.

Heat the milk in a large saucepan over medium-high heat, stirring almost continuously with a heatproof spatula to avoid burning on the bottom of the pan. Bring the temperature of the milk to between 82-88 degrees Celsius / 180-190 Fahrenheit, as measured using a sugar thermometer.

Heat the milk for 5 minutes while stirring continuously. If needed, adjust the heat to keep it within the temperature ranges above.

Add the milk to your glass bowl and allow it to cool to between 41-45 degrees Celsius / 105-110 Fahrenheit. Then add your 2 tablespoons of seed yoghurt. You want the milk to cool down so you don’t kill the yeast and bacteria in the natural yoghurt but, equally don’t want it to be cold as they won’t work!

Heat then cool the mixture

Add the bowl to the towel-lined casserole dish and into a pre-heated oven. Leave it there for at least 8 hours until the consistency is a little looser than natural yogurt. Cover it with kitchen wrap and chill in the fridge overnight.

Remove the yogurt from the fridge and check the consistency. It should be thicker and have a rich, creamy and pleasantly tangy flavor.

Strain and chill the yogurt

Take a large rubber band and use it to secure a piece of cheesecloth over the top of another clean glass bowl. A wide mouthed jug would also work. Make sure there’s enough give in the cheesecloth so you can scrap the yogurt into the indentation.

Put the yogurt back in the fridge and allow it to strain for around 2 hours so it has the consistency of Greek yogurt.

Exactly how long this is depends on the amount of whey in the yogurt and how you like it.

Transfer the yogurt to an airtight container and use it within 7 days.

Tips for making homemade Greek yogurt for the first time

Making Greek yogurt is simple once you get the hang of it but there are a couple of tips to help you get the best results from the first attempt.

Due to the number of variables, it can be best to start with a smaller amount batch on your first attempt. 600ml or 2.5 cups of milk and one tablespoon of yogurt are ideal to get the first attempt out of the way.

Another first time tip if you go for the full batch size is to test the yogurt with a spoon around the 6-hour mark. If is it the right consistency, then you can continue to the next step.

Do you have to cook it for 8 hours?

Cooking the yogurt for 8 hours might seem like a lot of electricity! So there are some other options. The aim is to have somewhere with a consistently warm temperature that allows the good bacteria to multiply and thicken the milk.

This means somewhere like a warm laundry cupboard would also work. Even a gas oven with just an ambient light running is likely warm enough to get the yogurt making process to take place.

How to use the whey

The yellow liquid strained from the yogurt is called whey and there’s a lot you can do with it. For starters, you can use it in place of water for a longer life loaf of bread. It is also excellent to use for brining lamb chops.

You can also freeze the whey for up to 6 months in an airtight container or jar to use in other recipes.

Can you use your homemade yogurt to start the next batch?

You can use a couple of spoonfuls of your homemade yogurt to start the next batch but there’s a little consideration needed.

The chances of success depend on how many cultures it has developed and that depends on everything from temperature to the quality of the yogurt in the first batch. The longer the yogurt is in the fridge before you attempt to use it in the next batch will also increase the chances of success.

Making ahead of time and storing

Freshly made yogurt should be kept in the refrigerator and will last 7 days.

Serving suggestions

There are so many ways you can use Greek yogurt that you’ll never find yourself wasting any. From a simple breakfast with some fruit through to smoothies, parfaits and as a base for dips, you can find hundreds of delicious ideas for Greek yogurt. You can even use it for creamy dressings in place of mayonnaise or as part of sandwich fillings.

Delicious recipes with Greek Yogurt

• Greek Marinade for Chicken with yogurt
• Authentic Greek Tzatziki Sauce Recipe
• Grandma’s Tiropitakia (Cheese Pies) With Flour Made In 5 Minutes
• Talatouri Recipe (Cypriot Tzatziki Sauce With Mint)
• Spicy Minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Greek Yogurt Cake Soaked In Syrup Recipe (Yiaourtopita)
• Traditional Greek Orange Cake With Syrup (Portokalopita)
• Greek-Style Yogurt Chocolate Mousse With Crushed Biscuits Recipe
• Quick And Easy Greek Yogurt Dessert
• Pork Bites With Greek Yogurt Sauce
• Vasilopita cake recipe (Greek New Years cake)

How to make Greek Yogurt (Homemade Greek Yogurt recipe)

(21 votes, average: 4.52 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 2 hours 5 minutes (plus overnight chilling time)
• Cook Time: 8 hours 15 minutes
• Total Time: 10 hours 20 minutes
• Yield: 2-3 cups
• Method: Boiled
• Cuisine: Greek

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Description

How to make homemade Greek yogurt? Not as scary as it sounds! Thick, creamy, and heavenly refreshing Greek yogurt recipe!

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Ingredients

• 1200ml whole milk (5 cups)
• 2 tbsp live natural yogurt (plain yogurt)

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Instructions

1. Pre-heat the oven to 40 degrees celsius / 104 fahrenheit. Line a large casserole or dutch oven large enough to hold a glass mixing bowl that will hold all the milk with clean dish towels.
2. Heat the milk over a medium high heat in a large saucepan, stirring almost constantly with a heatproof spatula to make sure the milk does not burn on the bottom of the pan. Bring the milk to somewhere between 82-88 degrees Celsius / 180-190 Fahrenheit, measured with a sugar thermometer.
3. Heat the milk for 5 minutes, stirring constantly, and adjusting the heat if necessary to keep it within the correct temperature range.
4. Pour the milk into your glass bowl and allow to cool to between 41-45 degrees celsius / 105-110 fahrenheit.
5. Add your 2 tablespoons of “seed” yoghurt to the lukewarm milk.
6. Transfer the bowl to the dish towel lined casserole and transfer to the pre-heated oven. Leave for at least 8 hours until the yogurt has reached a consistency slightly looser than natural yogurt. Cover with kitchen wrap and chill in the fridge overnight.
7. Remove the yogurt from the fridge, it should have thickened slightly and it should taste rich, creamy and pleasantly tangy. 
8. Use a large rubber band to secure a piece of cheesecloth over the top of another clean glass bowl or wide mouthed jug. Allow just enough give in the cheesecloth to allow you to scrape the yogurt into the indentation. 
9. Return to the fridge and allow to strain for at least 2 hours to reach the consistency of Greek yogurt – the exact timings will rely on the amount of whey in your yogurt and personal preference. 
10. Transfer to a clean air tight tub or container and consume within 7 days.

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Keywords: yoghurt, greek yogurt, homemade yoghurt, homemade greek yoghurt, how to make greek yogurt

The post How to make Greek Yogurt (Homemade Greek Yogurt recipe) appeared first on My Greek Dish.

It takes just a few minutes to create and adds tons of flavor to any type of chicken. You can easily use it to add flavor to chicken for a meal or to great delicious grilled chicken for your next barbecue.

Greek Marinade for Chicken

Greek chicken marinade is a simple to prepare marinade to make your chicken more flavorful without a lot of extra work.

Marinades are used for all kinds of meat and this one could be adapted to other meats but is definitely a star when added with chicken.

• Easy to make: Marinade takes just a few minutes to prepare.
• Use with any type of chicken: You can add any cut of chicken into the marinade.

Greek marinade for Chicken with yogurt 

It is definitely best to use Greek yogurt for this recipe if you have it, because the yogurt works to tenderize the chicken. However, if you don’t have any Greek yogurt, you can use plain natural yogurt and it will work in a similar way.

If you don’t have any kind of yogurt you could use lemon juice as stated at the recipe below.

Tip: Depending on what you are serving with the chicken, you can add a teaspoon of sweet smoked paprika to the marinade for extra flavor.

Key Ingredients Greek Marinade for Chicken

Marinade: The marinade is made up of olive oil, lemon, garlic cloves, yogurt and red wine vinegar with dried oregano and runny honey in the mixture.

Chicken: You can use any type of chicken for the piece, thighs, breasts or chicken pieces. It is also optional if you want to have the skin on or off. You’ll want around 1lb or 1 ½ ounce for this recipe.

Greek chicken marinade Key Preparation Tips

Take a large bowl or a ziplock bag and add the oil, lemon zest, crushed and peeled garlic and Greek yogurt. Mix in the oregano, honey, and red wine vinegar and season with salt and black pepper. Use a whisk to combine them.

Take the chicken and add to the marinade bowl or bag then put in the fridge for a minimum of two hours, ideally overnight.

Preheat the oven to 200 degrees (390 F) and roast the marinated chicken for 20-30 minutes depending on the size. You might need nearer 40 minutes for something like bone in chicken thighs.

Tip: If you used chicken with skin on, transfer them to a grill and heat until the skin is crispy with a good level of caramelization.

How to cook the marinated chicken on the grilled pan or barbecue

If you want to grill the chicken instead, use a direct heat to caramelize the meat before moving it to the edge of the pan to cook indirectly.

I do not recommend the griddle pan method, only the barbecue for skin on or bone in pieces of chicken, though skin on, bone in chicken thighs can be browned in the pan before being transferred to the oven to cook through.

Variations

There are two main variations for this Greek Marinade for chicken. First one is with yogurt and the second one is with lemon juice.

While I always use olive oil for marinades, you can switch the type of oil you use depending on the style of dish you want to use the chicken in. So you could use sesame oil for Asian style dishes or canola or vegetable oil for Mexican or American style dishes.

Making ahead of time and storing

You can store the cooked chicken for up to 2-3 days in the refrigerator in an airtight container and reheat it to use in different recipes.

Can you reuse leftover marinade?

You shouldn’t reuse a marinade that has contained uncooked chicken unless it has been cooked in some way. That’s because there’s harmful bacteria that can come from raw chicken and pass through the marinade.

As a best practice, if you want to use your marinade more than once, simply set aside a portion of the marinade in the fridge before you add the raw chicken. This leftover marinade can be safely used later for 2-3 days.

Serving suggestions

You can serve the chicken as it or can serve it alongside other Greek favorites such as salads:

1. Greek Orzo Salad (Orzo feta salad)
2. Traditional Greek salad (Xoriatiki)
3. Delicious Greek Lentil Salad Recipe with Feta cheese (Fakes Salata)
4. Refreshing Watermelon Feta Salad recipe
5. Grilled Halloumi and Roasted Vegetables Salad Recipe
6. Greek Pasta Salad recipe
7. Greek chickpea salad

You could also serve it alongside some easy lemon rice, Greek lemon potatoes or vegetable dishes you love.

Other delicious chicken recipes

• Chicken souvlaki 
• Giouvetsi kotopoulo (Greek orzo and chicken)
• Lemony Greek rice pilaf with chicken legs 
• Greek chicken pie (kotopita)
• Greek lemon chicken and potatoes (kotopoulo lemonato)
• Homemade Greek chicken gyro 
• Greek lemon chicken soup (Kotosoupa Avgolemono)

Find out how to make Greek yogurt from scratch with my super easy recipe!

Greek marinade for chicken

(19 votes, average: 4.37 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 2 hours
• Cook Time: 30 min
• Total Time: 2 hours 30 minutes
• Yield: 3-4 portions
• Category: Main
• Method: Grilled
• Cuisine: Greek

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Description

All you need to take your chicken to the next level is a simple yet full of Mediterranean flavours marinade! And I have just the perfect Greek marinade for chicken for you to try!

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Ingredients

For Greek chicken marinade

• 90ml extra virgin olive oil (1/3 cup)
• zest of 1 lemon
• 2 large garlic cloves
• 3 tbsp Greek yogurt (or the juice of 1 lemon) 
• 1 tbsp dried oregano 
• 1 tbsp runny honey
• 2 tsp red wine vinegar
• 1 tsp salt
• black pepper
• 500g chicken thighs, breasts, or other chicken pieces, skin on or off (1 lb 1 1/2 oz)

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  Greek Lemon Chicken and Potatoes…

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Instructions

1. In a large bowl or ziplock bag combine the oil, lemon zest, garlic cloves, peeled and crushed, Greek yogurt (or the juice of the lemon, if you don’t have any Greek yogurt to hand), dried oregano, honey, red wine vinegar, salt and plenty of black pepper. Whisk to combine.
2. Add your choice of chicken pieces and marinate in the fridge for at least two hours, but preferably overnight.
3. In the oven: In a 200 degrees (390 fahrenheit) oven roast the chicken pieces for 20-30 minutes depending on their size (40 minutes for bone in chicken thighs) until the meat is cooked through. If the pieces still have their skin, finish them under a hot grill if needed to get nice crispy skin and a good level of caramelisation. 
4. On a griddle pan or barbecue: Cook on a direct heat until the meat is caramelised before moving to the edge of the pan or an area of indirect heat to cook through. We do not recommend the griddle pan method, only the barbecue for skin on or bone in pieces of chicken, though skin on, bone in chicken thighs can be browned in the pan before being transferred to the oven to cook through. 

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Keywords: greek marinade for chicken, greek yogurt marinade for chicken, greek lemon marinade for chicken

The post Greek Marinade for Chicken with Yogurt appeared first on My Greek Dish.

So read along to discover my vegan yogurt shoot-out to find the best vegan yogurt for your tzatziki, my step by step preparation photos and of course my delicious recipe and vegan dish pairing suggestions for you to make the best dairy-free tzatziki you have every had!

What is tzatziki?

Tzatziki is a creamy, yoghurt based sauce, flavoured with minced garlic, grated cucumber, olive oil and vinegar. Tzatziki is commonly served as a dip, paired with sticks of cucumber and carrots or as part of a maze platter, together with some crusty bread and toasted pita breads! 

The secret behind the traditional Greek tzatziki is its yoghurt. Traditionally, tzatziki is made with Greek yoghurt, which is different from your usual yogurts because it is strained and the excess milk whey is removed. 

This straining process results in a much thicker yogurt that is also tangier and much creamier than plain yogurt. However, if you have ever tried a Vegan Tzatziki sauce before, you may have noticed that it just didn’t taste the same as the original. Why? It’s all because of the yogurt…

So, to make my Vegan Tzatziki taste just like the original I knew I had to find the best vegan yoghurt, one that tastes just like a strained Greek Yogurt. But how?

I tried all of the Greek style vegan yogurts available at your local supermarket – both branded and own brand, as well as their variations – soy, oat and coconut based.

I also tried the popular home-made “yogurts” which are made with ground up cashew nuts and soy. And I finally found one that is virtually indistinguishable from the original! 

So let’s get started! 

Vegan Tzatziki Ingredients

To make your dairy-free Vegan Tzatziki sauce to perfection you’ll need a handful of ingredients:

1. Vegan Yogurt: This is the base of your dairy-free vegan tzatziki. You will need a yogurt that is neutral in flavour, creamy and tangy, that has no hints of sweetness. Most vegan tzatziki recipes use either cashew nuts or soy to make the yogurt base. However, these just don’t taste the same as a traditional strained Greek Yoghurt. Luckily  there is one natural vegan yogurt that tastes just like the original – check out my vegan yogurt shoot out below for more!
2. Cucumber: You’ll need around half a cucumber to make your vegan tzatziki. The cucumber will add freshness to the tzatziki sauce, together with a crunchy bite to it.
3. Garlic: Arguably the most important flavouring in your tzatziki! Depending on how “spicy” you like it, use 2-4 cloves. Make sure you mince them using a garlic press to extract all their delicious aromas and flavors!
4. Olive Oil: Extra virgin olive oil is a must. It will add a delicious earthy, nutty flavor to your tzatziki, complementing the creaminess of the yogurt.
5. Vinegar: A dash of plain white wine vinegar will cut through the creaminess of the yogurt, giving your vegan tzatziki a slight acidity. If you don’t have white wine vinegar, a cider vinegar also works great.
6. Salt, Pepper and (optionally) herbs: While the traditional greek tzatziki does not call for any herbs, if you like yours a bit more fragrant, you can try adding some chopped dill or mint!

Picking the right yogurt for your vegan tzatziki 

Since the basis for your vegan tzatziki is the dairy-free yogurt, we need one that closely resembles the taste, consistency, and color of the traditional strained Greek yoghurt. What we are looking for is:

1. Creamy: The texture of the vegan yogurt needs to be thick, creamy and by no means watery. 
2. Tangy: The vegan yogurt needs to have a tangy aftertaste and a hint of sharpness to its flavour. 
3. Neutral in flavor: Ideally the vegan yogurt needs to be neutral in taste, without a sweet or fruity aftertaste. A neutral base will allow the flavours of the garlic, cucumber and the optional dill or mint to come through. And of course, it must not have an artificial aftertaste!
4. White in color: The vegan yogurt needs to have a white or off-white color, to resemble the original as closely as possible.

With that in mind, I bought all the vegan yogurts I could find at my local supermarket and taste tested them to see how they compare against the original.

I tried both brand named ones as well as a store own brand as well as their three major variations – soy, oat and coconut based. And there was one clear winner! 

The best yogurt for your Vegan Tzatziki: Oatly Oatgurt Greek Style

Without a doubt, the Oatly Oatgurt Greek style dairy free yogurt is the best for making your vegan Tzatziki. I was admittedly surprised when I tasted it for the first time. It tasted exactly the same as a strained Greek Yoghurt. So much so that I decided to do a blind test between it and my regular, usual strained Greek Yogurt. I could not distinguish the two! 

Its consistency is thick and creamy, just as you would expect from a Greek yogurt. Its color is a beautiful slightly off-white shade. 

When tasting the Oatly Oatgurt Greek Style yogurt, you initially get that sharp tangy flavor, together with a velvety, smooth taste in the mouth. Thankfully, it also did not leave any artificial aftertaste. This is a beautiful vegan Greek Yoghurt, ideally suited for savoury dips, like our dairy-free, vegan tzatziki!

How did the remaining vegan yogurts in my round up taste like? Read on to find out!

Alpro Greek Style Oat vegan yogurt

I had high hopes for this one. After all, it is also an oat based yogurt, just like my favorite, the Oatly. However, when I opened it I was surprised by its color and texture.

The Alpro Greek Style Oat yogurt was a lot more jelly like, feeling almost like a creme brûlée in texture. Its color was also slightly more off-white than the Oatly. 

When tasting it, it was obvious that this yogurt is much sweeter than the Oatly and the traditional Greek yogurt. The tangy, sharp “bite” I was expecting was not there. You definitely don’t want to be making a savoury dip with this one!

Thankfully, it also did not leave an artificial aftertaste but rather one that had a hint of oats. All in all, it tasted like a delicious desert and it would go great with some chopped up fruit or biscuits, like my delicious quick and easy Greek yogurt desert!

Alpro Greek Style Coconut vegan yogurt

With the Alpro Greek Style Coconut vegan yogurt being coconut based I expected it to be sweet and, of course, taste like coconut milk!

And indeed that is exactly how it tasted! It was fairly sweet, velvety in texture with a hint of sharpness and tanginess. Its consistency was thick and very, very creamy. As expected, it left a slight coconut aftertaste, like the you’ve drunk coconut milk.

What really impressed me with the Alpro Greek Style coconut yogurt was its color. It was bright white, much whiter than all the rest, including the original Greek Yogurt! 

Finally, while I loved its taste, it would not be suitable for a savoury dip, like my vegan tzatziki sauce. However, its deliciously creamy texture and sweetness would work amazingly well with some chopped up fruit as a light dessert! 

And lastly – Tesco’s Free From Soy vegan yogurt

I must admit, I was disappointed when tasting Tesco’s Free From Soy vegan yogurt. Being soy based, I was expecting a neutral flavor that could be a good alternative to the Oatly and similar to the original Greek yogurt. 

However, I was disappointed. Firstly, its consistency was very watery and not creamy at all. Texture wise, from the ones I’ve tested, it resembled the original strained Greek yogurt the least.

Looking at the nutritional label, that shouldn’t come as a surprise. It has the least amount of fat among all of the vegan yogurts I tested.

Secondly, its taste had a strong hint of soy coming through with a very little sharpness and tanginess. While it had no hint of sweetness, it also left a weird aftertaste that felt very artificial.

Unfortunately this yogurt would not be suitable for a vegan tzatziki. Also due to its odd aftertaste I could not imagine myself using it for a fruit or biscuit based dessert either. 

How to make a vegan, dairy-free, Tzatziki sauce

Making your vegan tzatziki sauce is super simple. Start by pouring the yoghurt in a large bowl. Then, grate your cucumber using a box grater. You don’t need to peel the cucumber – just cut it in half and grate it! 

Tip: The cucumber is quite watery. After you’ve grated it you’ll need to squeeze it with your hands over your sink to remove any excess moisture. When it’s dry, place it in your bowl.

Now let’s peel and press the garlic. Grab a couple of garlic cloves, gently press down on them using your hands and peel them. Then, use your garlic press to squeeze them on your bowl.

Finally, add your olive oil, vinegar, a pinch of salt and some freshly ground pepper and mix it all together. Give your vegan tzatziki a taste and add some more salt if it tastes bland.

If you’d like your dairy-free tzatziki sauce a bit more creamy, add a little bit more olive oil and mix. This is also the time to add any chopped up herbs, if you’re using them. Finally top it off with some olives and chopped up cucumber for some extra crunch!

Storing your Vegan Tzatziki

To store your vegan tzatziki, wrap your bowl with some cling film (plastic wrap) and pop it in the fridge. It will keep for approximately 4 days. When you want to use it, take it out of the fridge, mix it so any liquids that may have come out are incorporated and serve.

What to serve your Vegan Tzatziki sauce with?

This vegan yogurt sauce is super versatile and goes well with pretty much any savoury dish you can imagine!

I love serving it with some sliced up cucumber and carrots as a simple dip to start our dinner as well as as part of a vegan meze platter and as a side to some delicious Greek vegan dishes.

Below are my top recommendations and serving suggestions!

As part of a Vegan Meze Platter:

• Greek Pita bread
• Greek “village style” rustic bread
• Hummus dip
• Crispy Greek Fried Eggplant
• Crispy Fried Zucchini – Courgette Fritters
• Greek Dolmades (stuffed vine leaves with rice)
• Authentic Greek Fava Recipe (Yellow Split Peas Puree)

As a side dish to a vegan dish:

• Vegan moussaka with lentils
• Greek Peas And Potato Stew With Tomatoes
• Country-Style Greek Potato Stew
• Delicious Briam Recipe (Greek Mixed Roasted Vegetables)
• Traditional Greek Green Beans
• Chickpea Fritters Recipe (Revithokeftedes)
• Traditional Greek Kolokithokeftedes (Fried Zucchini/Courgette Balls)
• Tinos Fennel Fritters
• Tomatokeftedes (Fried Santorini Tomato Balls / Tomato Fritters)

Vegan Tzatziki Sauce Recipe

(94 votes, average: 4.97 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 1 bowl
• Category: Dips
• Cuisine: Greek
• Diet: Vegan

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Description

This is my ultimate Vegan Tzatziki recipe! Deliciously creamy, refreshing and, best of all, even though its dairy-free, it tastes just like the original!

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Ingredients

• 1 tub of Oatly Oatgurt Greek Style Vegan Yogurt (or similar alternative)
• 1/2 large cucumber
• 2–3 garlic cloves, minced
• 4 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• a pinch of salt and pepper
• 1 tsp chopped dill or mint (optional)
• 1 tbsp black olives

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  Country-style Greek Potato stew…

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Instructions

1. To prepare your vegan tzatziki start by pouring the vegan yoghurt in a large bowl.
2. Wash your cucumber, cut it in half and grate it using a box grater in a second bowl. You don’t need to peel it, just grate it whole. Using your hands, squeeze your cucumber shreds until all the water has come out. Place your dried out cucumber in the yoghurt bowl.
3. Then, peel your garlic cloves and using a garlic press squash them into your bowl.
4. Finally add your olive oil, vinegar, a pinch of salt and freshly ground pepper and mix it together using a spoon. Taste your tzatziki and, if it feels bland, add some more salt, mix it and taste it again.
5. If you’re using any herbs add them now and using your spoon mix your vegan tzatziki again.
6. Finally top your vegan tzatziki off with some olives, some chopped up cucumber and a drizzle of olive oil.
7. Enjoy!

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Keywords: vegan tzatziki, vegan yogurt sauce, vegan tzatziki sauce, vegan yogurt and cucumber sauce

The post Vegan Tzatziki Sauce Recipe (dairy free) appeared first on My Greek Dish.

This is a recipe for tiropitakia I use all the time as they require only ingredients I usually have in hand. They are my number one choice for unexpected guests. Real life savers! 

These tiropitakia are actually little balls made with flour (yes no phyllo dough is required!), feta cheese and olive oil. 

Tip: The flour should be self rising flour so that they rise when baked and become fluffy.

Greek yogurt and eggs give them a really nice moist texture. And of course you can use any herbs you like. Dried oregano is my favourite. The combination of feta cheese and oregano makes them super fragrant!

Tip: It is best to use half olive oil and half vegetable oil so that they don’t taste heavy. Plus they are cheaper this way.

All you have to do to make them is mix all the ingredients together by spoon and hand until you have a smooth dough and form the tiropitakia into balls. Then bake and ready!! Enjoy!!

Grandma’s Tiropitakia with flour in 5 minutes

(123 votes, average: 4.51 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 25 min
• Total Time: 30 minutes
• Yield: 30 pieces
• Category: Sides
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Golden and crispy on the outside fluffy in the inside and amazingly fragrant! This super easy 5 minute recipe for Grandma’s tiropitakia with flour and feta cheese will become your kids favorite!

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Ingredients

• 500g/ 17.5oz self rising flour
• 200g/ 7oz Greek yogurt
• 200g/ 7oz oil (100g olive oil and 100g vegetable oil)
• 400–450g/ 15oz feta cheese (crumbled)
• 2 eggs
• salt and pepper
• dried oregano (optional)

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Instructions

1. To prepare this super easy tiropitakia recipe add all the ingredients in a large bowl.
2. Mix the ingredients using a spoon until almost incorporated.
3. Knead a little bit with your hands until you have a smooth dough.
4. Line a large baking tray with parchment paper.
5. Form the dough in round balls and place on the parchment paper. (about 30 tiropitakia)
6. Flatten a little bit the tiropitakia with your hands.
7. Bake in preheated oven at 180C for about 25-30 min, depending on the oven, until nicely coloured and cooked through. Enjoy!

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Keywords: tiropitakia with flour

The post Grandma’s Tiropitakia (cheese pies) with flour made in 5 minutes! appeared first on My Greek Dish.

It is commonly served as part of a meze platter together with some tzatziki, hummus, taramasalata, Skordalia, melitzanosalata (aubergine dip), tirokafteri (spicy feta cheese dip), fava (Yellow Split Peas Puree) and some delicious beef meatballs and lamb meatballs. Of course also by itself, with warm crusted bread or pita bread.

Cypriot Talatouri sauce recipe – Mint or no Mint?

Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

The traditional Cypriot Talatouri recipe is made with fresh or dry mint and lemon juice instead of vinegar. These are the main differences from the Greek version of Tzatziki sauce, but we love them both! Hope you enjoy it!

Cypriot Talatouri sauce recipe – Tips to achieve the perfect texture

Talatouri is a classic yogurt, garlic and cucumber sauce. It is a very simple and easy recipe, but in order to achieve the perfect texture you have to pay attention to the details.

The main ingredients for this traditional Cypriot Talatouri sauce recipe are plenty of garlic and creamy thick Greek yogurt. If you like garlic then this is definitely a recipe made for you and if you are not afraid of the smell use a little extra… Your tastebuds will thank you!

Probably the most important part when making a Cypriot Talatouri sauce recipe is the preparation of the cucumber. You need to use seedless cucumber or if you are using a seeded one, make sure to remove the seeds. Cucumber seeds bring along a little too much moisture in the Talatouri sauce, so their texture is not what we are looking for.

Grate the cucumber, using the large holes of the grater and dry it really well. We want to remove as much of the moisture of the pulp as possible, so that the Talatouri remains creamy.

When preparing this traditional Cypriot Talatouri recipe, it is very important to use the garlic minced or grated (not chopped) in order to avoid lumps and a mouthful of garlic..

For that perfect velvet and rich texture make sure to use Greek strained yogurt, as it is smoother and creamier than other yogurts and make sure to use it cold. Find out how to make Greek yogurt from scratch with my super easy recipe!

Enjoy this authentic Cypriot Talatouri sauce recipe with a juicy souvlaki or with some warm pita breads! And if you are a vegan, take a look at my vegan tzatziki sauce recipe, where I take you through the best yogurts to use as well as how to make it so it tastes just like the original!

Talatouri recipe (Cypriot tzatziki sauce with mint)

(482 votes, average: 4.87 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 10 minutes
• Yield: 3 cups
• Category: Dips
• Cuisine: Cypriot

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Description

Mint or no mint? Everyday we receive messages from our readers, asking if the traditional Tzatziki recipe is using mint or not, and if lemon juice or vinegar. So we decided to write about this traditional Cypriot dip, that is called Talatouri, which is also a yogurt based sauce very similar to Greek tzatziki.

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Ingredients

• 1 cucumber
• 2 cloves of garlic, minced
• 1/4 of a cup extra virgin olive oil
• 500g strained Greek yogurt (18 ounces)
• juice of 1 lemon
• 2–3 tbsp chopped fresh mint
• a pinch of salt

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Instructions

1. To prepare this traditional Cypriot talatouri sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.
2. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
3. Assemble the Talatouri sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, juice of 1 lemon, mint, a pinch of salt and blend, until the ingredients are combined. Store in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients).
4. Prepare this traditional Talatouri sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki. Enjoy!

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Nutrition

• Serving Size: 2 tbsps
• Calories: 86kcal
• Sugar: 2.2g
• Sodium: 209.3mg
• Fat: 6.8g
• Saturated Fat: 1.7g
• Unsaturated Fat: 4.9g
• Trans Fat: 0g
• Carbohydrates: 3.1g
• Fiber: 0.2g
• Protein: 4g
• Cholesterol: 5.4mg

Keywords: Talatouri, Tzatziki with Mint, Cypriot Tzatziki Recipe

The post Talatouri recipe (Cypriot tzatziki sauce with mint) appeared first on My Greek Dish.

Greek semolina cake (samali) is a traditional Greek cake recipe, made with semolina instead of flour and yogurt instead of milk, which makes it extra crunchy and moist. The only thing you have to be careful about is to use full fat, drained, Greek yogurt, so that the cake won’t become gummy.

Tip: Traditionally, this Greek semolina cake recipe calls only for coarse semolina, but if you prefer a thinner texture, you can substitute with thin.

Samali (Greek semolina cake) is a traditional Greek dessert which falls under the category of ‘Siropiasta’, which means syrupy Greek desserts. Syrupy Greek desserts are very popular among Greek cuisine and with good reason! From extra syrupy cakes like portokalopita, karidopita or ravani to traditional Greek pastry desserts, like galaktoboureko or kataifi and of course the famous traditional Greek baklava recipe. One thing all these Greek desserts have in common is of course the moist of scented syrup that makes each one simply irresistible!

Greek semolina cake recipe (samali) – The secret is in the ‘mastic’

Greek semolina cake (samali) owes its full and rich flavour to the aromatic spice of mastic used in this traditional samali recipe, which gives a really characteristic flavour and smell. Once put in the oven, the intense aromas permeate the house and bring back childhood memories.

Freshly ground mastic (masticha is an aromatic spice from Chios island) is essential to prepare this samali recipe, giving the traditional Greek semolina cake its distinctive taste. (You can purchase mastic at Greek grocers or online).

So go ahead prepare this extra syrupy Greek semolina cake recipe (samali) for your friends and family and enjoy with a full spoon of vanilla  or kaimaki ice cream! (Kaimaki is a unique flavoured Greek ice cream made from mastic, which gives the ice cream a slightly chewy texture and ‘salepi’, which is used as a thickening agent increasing the resistance to melting.)

Similar recipes to try

If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!

• Baklava Cheesecake
• Chocolate Baklava
• Traditional Greek Baklava Recipe with Walnuts and Honey
• Greek baklava rolls recipe (Saragli)
• Chocolate Souffle in Baklava Pouches recipe
• Galaktoboureko with Kataifi (Greek Custard and shredded phyllo pie)
• Homemade Kataifi recipe
• Greek Ekmek Kataifi recipe (Custard and whipped cream pastry with syrup)
• Greek Yogurt Cake Soaked in Syrup Recipe (Yiaourtopita)
• Karidopita/Karithopita recipe (Greek Walnut Cake with Syrup)
• Greek Ravani / Revani recipe (Coconut cake with syrup)
• Traditional Greek Galaktoboureko recipe (Greek Custard Pie with Syrup)
• Loukoumades recipe (Greek Donuts with Honey and Walnuts)
• Orange cake with syrup – Portokalopita

Samali recipe (Extra syrupy Greek Semolina cake with Mastic)

(573 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 25 min
• Cook Time: 35 min
• Total Time: 1 hour
• Yield: 40 medium pieces
• Category: Dessert
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

A delicious Greek semolina cake recipe (samali) infused with the aromas and blends of mastic and garnished with a lemon and rosewater scented syrup! Samali is a traditional Greek dessert which falls under the category of ‘Siropiasta’, which means syrupy Greek desserts.

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Ingredients

For the samali

• 2 and 1/2 cups coarse semolina (or 1 1/2 coarse and 1 thin)
• 1 and 1/2 cup sugar
• 1 and 1/2 cup Greek yogurt
• 1 tsp baking soda
• 1/2 tsp ground mastic resin (buy online in Australia, UK, US/CA)
• 1 tsp baking powder
• 3–4 tbsps butter, melted
• blanched almonds, for garnish

For the syrup

• 2 and 1/2 cups sugar
• 1 and 1/2 cup water
• 1 lemon, cut in half
• 1/2 tsp rose water (or vanilla extract or mastic or 1 cinnamon stick)

 

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Instructions

1. To prepare this Greek semolina cake recipe (samali), use pestle or a blender to ground the masticha, along with a pinch of sugar and set aside. (Mastic will give Greek semolina cake its distinctive taste and amazing smell. But be careful not to add any more mastic than this samali recipe calls for, as it will leave a slightly bitter taste to your Greek semolina cake).
2. Place the yogurt in a bowl and add the baking soda. Blend to combine and set aside. In another bowl add the semolina, sugar, ground mastic and baking powder and blend with a spoon to combine. Add the yogurt mixture in the semolina mixture and whisk until the mixture is smooth and all the ingredients combine.
3. For this Greek semolina cake recipe (samali) you will need a large baking pan, approx. 38*28cm. Butter the bottom and sides of the pan and pour in the mixture. The mixture for this Greek semolina cake is a little bit tight (not liquid) so even out the surface of the samali using a wet spatula.
4. Cover the samali (Greek semolina cake) with a towel and let it rest for 3 hours.
5. Using a knife score the Greek semolina cake into little individual pieces and garnish with blanched almonds. Bake the samali in preheated oven at 180C for 35-40 minutes, until nicely coloured and cooked through.
6. In the meantime prepare the syrup for the Greek semolina cake. In a small pot add all the ingredients for the syrup and bring to the boil. Let the syrup boil for 2-3 minutes, until the sugar was dissolved and the syrup has slightly thickened. Set aside to cool.
7. Turn the cake out of the oven and using a cooking brush, brush the top with the melted butter. Ladle slowly the cold syrup over the hot samali cake, allowing each ladle of syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed. Let the samali cake cool down completely before serving.
8. Serve this extra syrupy Greek semolina cake with a full spoon of kaimaki or vanilla ice cream. Enjoy!

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Keywords: Samali recipe, Greek semolina cake

The post Samali recipe (Extra syrupy Greek Semolina cake with Mastic) appeared first on My Greek Dish.

And the best part? They are dead simple to make. Ready in only 20 minutes, this traditional homemade minced lamb kofta kebab recipe never fails to impress!

So go ahead, read along to discover my delicious recipe, step by step photos, tips and tricks, serving suggestions and more!

What are minced lamb kofta kebabs?

This is a traditional lamb kofta kebab recipe with minced lamb from Constantinoupoli. It is one of the brightest examples of the influence of Turkish cuisine on lots of popular Greek dishes.

However, in Greece, most kebab recipes are prepared with ground meat formed in oblong-shaped burgers around a skewer.

There are two other types of street food meat – pieces of meat-on-a-skewer, which are called souvlaki and chopped meat of a spit roast, called gyros.

What is the difference between Shish kebab and Kofte/ Kofta kebab?

• Kofta kebab: A traditional lamb kofta kebab is made of minced meat and is seasoned with more than ten different herbs and spices. Needless to say it tastes like heaven, and is one of the most popular dishes in Greece, served in every taverna.
• Shish Kebab (also kebap or kabab) is a Middle Eastern dish where pieces of meat, fish, or vegetables are roasted or grilled on a skewer or spit. It originates in the Middle East and has later been adopted in the Greek cuisine.

Spicy Minced Lamb Kofta Kebab Key Ingredients

1. The meat: You need both ground beef and ground lamb for the recipe as well as onion and garlic to cook them with as this helps to nicely offset the spices. The key here is in the lamb mince which has lots of flavour and a little fat that is necessary for that extra flavour!
2. The spices: I use oregano, parsley, cumin, cinnamon, hot paprika and powdered spice berries with tomato puree for the flavouring of the meat. If you like them spicy, you can also add some cayenne pepper!
3. Yogurt sauce: Tomatoes, butter, garlic and cinnamon are added to the Greek yogurt making the sauce to serve your kebabs with. Alternatively, you could also serve them with some refreshing tzatziki sauce as well!
4. Serving: Pita breads are the perfect base for this dish. You can grab some in your local Greek deli or simply make your own home made pita breads! Finally you’ll also want some wooden or metal skewers to cook the meat on and serve.

Key Preparation Steps

There are just a few steps needed to make your Lamb Kofta Kebabs (Giaourtlou):

1. Make the lamb koftas
2. Assemble and cook the koftas
3. Bake the pita breads
4. Optionally, make the yoghurt and tomato sauce (Giaourtlou) and serve

Make the lamb koftas

In a large saucepan, heat the olive oil, chopped onion and garlic over medium-high heat until softened. Then, in your food processor, add the minced meat, spices and tomato puree and season with salt and pepper. Blitz it on high until they form a paste.

Then, add the chopped parsley and sautéed onions and garlic in your processor and blitz again until fully combined. Remove the lamb kofta kebabs meat mixture from the food processor and place in a bowl.

Finally cover with plastic wrap and let it rest for 1 hour. However, the longer you leave them marinade the better, so if you have time, it’s preferable to let the kebabs marinade in the fridge overnight.

Assemble and cook the koftas

To assemble the kofta kebabs, start by cutting the wooden skewers using a pair of scissors to fit your griddle pan. To prevent them from burning, soak them in a bit of water.

Then gently grab a handful of your meat mixture and squeeze it around the skewers, spreading it evenly and forming your kebabs. Each should be about 10-12cm/4 inches long. 

Finally, refrigerate until you’re ready to cook them. If possible, let them chill for 30 minutes to allow the meat to firm up against the skewers.

To cook them, preheat your grill or griddle pan over high heat. Brush the kofta kebabs with olive oil and cook for 8 to 10 minutes, turning them often, until they’re golden brown on all sides and fully cooked through.

Preparing the pita breads

To save time, prepare the pita breads while your lamb kofta kebabs are cooking. Start by preheating your oven to 250C/480F. Grab your pitas and layer them in a sheet pan, then lightly oil them with a cooking brush and lastly sprinkle them with some salt and oregano. 

Finally, place your sheet pan with your pitas on the top rack and cook for 2-3 minutes until golden brown. If you’re baking your kebabs, place your pitas on the rack above them.

Make the yoghurt and tomato sauce (Giaourtlou)

I love serving my kebabs with my delicious yoghurt, garlic and tomato sauce, as I love the cooling texture of the yogurt against the freshness of the tomato and the meatiness of the kebabs!

In Greece this sauce is called giaourtlou, pronounced “yiaourtlou” and literally means yoghurt sauce! So if you have the time to make it, this sauce is definitely worth it!

To prepare the giaourtlou, heat some butter in a saucepan and add the chopped tomatoes, garlic, and seasonings. Simmer for 5-10 minutes. 

Then lay a pita bread on a plate, then top with lamb kebabs, two tablespoons of tomato sauce, 1 tablespoon yogurt, and finally sprinkle some sliced red onions.

Variation: Lamb Kofta Kebab with Yogurt, roast Peppers and Tomatoes

Another delicious alternative is to serve the kofta kebabs with some roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of cumin, salt, pepper and lemon zest.

Grill the peppers and tomatoes on a griddle pan over high heat to get them all nicely coloured and finish in the oven along with the kebabs for extra flavour.

Top tips to make your Lamb kofta kebabs

Traditionally, lamb kofta kebabs have a completely different texture than just “burgers-on-a-stick”. When making Greek burgers (click here for recipe), your meat mixture shouldn’t be overworked. That way they remain fluffy and airy.

However, the kofta kebabs must be tight and firm, but still juicy. So when preparing this traditional minced lamb kebab recipe, butchers and tavernas season the ground meat with spices and then cut it into little pieces with two large kitchen knives, traditionally called “baldades”. This allows the spices to infuse the meat and almost form a ground meat paste.

You can replicate this procedure at home by using a food processor. All you need to do is pulse the ground meat for 10-15 seconds, until it is very finely chopped and the spices have fully “penetrated” the meat.

If you prefer your ground lamb kebabs to be fluffier (like a burger) simply mix the ingredients using your hands.

Finally, when cooking them, of course, the best option is to grill the kofta kebabs on a char-coal barbecue, to get them all crunchy and smokey.

However, if you don’t have access to one or are in a hurry, the best alternative is to use a heavy grill pan or the grill setting in your oven.

How to make your Lamb Kofta easy to digest?

Minced Lamb Kebabs (Kofta) owe their unique distinctive flavour and taste to the aggressive seasoning used on the meat. For example, in this lamb kebab recipe, more than 10 different herbs and spices are used! The downside is that the kebabs can become a bit hard to digest.

To avoid this, a little trick that I use is to sauté the onions and garlic before adding them to the ground meat mixture. Doing this means that the meat is still infused with those gorgeous aromas, but because the aromatics are cooked, they are more discreet and gentle on the stomach.

Why do my Koftas fall apart?

There are three common reasons your koftas may fall apart when cooking:

1. The meat is not finely ground. You need to work the meat thoroughly so all the ingredients bind together. Using your food processor is the easiest way but you can also work the mixture with your hands. Just make sure it is thoroughly mixed and “kneaded”.
2. Not enough pressure is put on them when forming the meat skewers. Without this, they cannot bind together properly and once the heat is applied, they will fall apart. 
3. They are cooked for too long.  Make sure you cook them enough for them to cook throughout but don’t overdo it as the meat may dry out resulting in them falling apart.

Making ahead of time and storing

You may prepare this ground lamb kebab recipe in advance. Form the meat kebabs on your skewers and place them on a platter. Wrap the platter tightly in plastic wrap or foil and refrigerate for 1-2 days. Remove the skewers from the platter, brush with oil, and grill as directed.

Can You Freeze Ground Lamb Kebabs?

You may also freeze this lamb kofta dish. I prefer freezing them after I’ve formed them but before baking them, so they are cooked on the day and are served piping hot.

To prepare them for freezing, form them on the skewers, wrap them individually in plastic wrap and store in an airtight container or a freezer bag. That way you can serve them in individual portions! 

When you want to serve, simply take them out from the freezer, let them defrost overnight and cook in your BBQ, griddle pan or oven until cooked throughout. When frozen, they will last for up to four months.

Pairing suggestions and similar recipes

I love pairing my minced Lamb Kofta Kebabs with a refreshing, traditional Greek feta salad and some extra dips, like some traditional tzatziki sauce, hummus and fava (split peas puree). Also if I’m making a proper BBQ platter I always love pairing them with some traditional Greek BBQ dishes like:

• Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe
• Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki
• Pork Souvlaki (Skewers) with Tzatziki Sauce
• Homemade Greek Pork Gyros Souvlaki recipe
• Homemade Greek Chicken Gyro recipe
• Greek Chicken Souvlaki recipe (Skewers) with Tzatziki
• Vegetable Skewers (Souvlaki) with Halloumi and Pita Bread
• Easy Beef Gyro recipe wrapped in Pita Bread

So go ahead, prepare his traditional minced lamb kofta kebab recipe for your friends and family and enjoy it over a glass of cold beer!

Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)

(583 votes, average: 4.70 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 minutes
• Yield: 6 kebabs
• Category: Main
• Method: Grilled
• Cuisine: Greek

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Description

Spicy minced Lamb Kofta Kebab recipe (Giaourtlou)! With only 20 minutes prep time, these lovely homemade Lamb Kebabs will become the talk of your barbecue!

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Ingredients

For the lamb kofta kebab

• 250g mince lamb (9 oz.)
• 250g mince beef (9 oz.)
• 1 red onion, finely chopped
• 2 cloves of garlic, minced
• 2 tbsps olive oil
• 1 tbsp dried oregano
• 1 (flat) tsp cumin
• 1 (flat) tsp cinnamon
• 1 (flat) tsp hot paprika
• 1 (flat) tsp powdered all spice berries
• 2 tsps salt
• 1/2 tsp pepper
• 1/2 a bunch parsley, chopped
• 1 tsp tomato puree
• 1/2 tsp pepper cayenne (optional)

To serve the kebabs

• 4–5 pita breads
• olive oil
• 1 tsp dried oregano
• 6 wooden or metal skewers

Kofta kebab Giaourtlou (alternative serving with yogurt sauce)

• 4 tomatoes, finely chopped
• a pinch of cinnamon
• 2 tbsps butter
• 1 clove of garlic, finely chopped
• salt and freshly ground pepper
• 500g strained Greek yogurt (17 oz.)

 

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Instructions

For the lamb kofta kebab

1. To prepare this minced lamb kofta kebab recipe, heat a saucepan over medium high heat, add the olive oil, the chopped onion and garlic and sauté, until tender. In the meantime, add in a large bowl the minced meat, the spices and the tomato puree. Season well with salt and pepper and mix the mixture well, squeezing the ingredients with your hands (or a food processor). Add the chopped parsley and the sautéed onions and garlic. Using your hands mix all the ingredients together until combined.
2. Place the mixture for the lamb kofta kebabs in a bowl, cover with plastic wrap and leave in the fridge to rest for 1 hour. (If you have the time it’s best to leave the kebabs in the fridge overnight).
3. To assemble the kofta kebabs, cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning). Gently squeeze the meat around the skewers to form log-shaped kebabs, each about 10-12cm long. Make sure the meat is spread to an even thickness. Refrigerate the kebabs until you are ready to grill. If you have time, it is best to chill 30 minutes to let flavours mingle and firm up meat. (The ingredients for this lamb kebab recipe are enough for 6 skewers).
4. Preheat a grill or griddle pan on a high heat. Brush the kofta kebabs with live oil and cook for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.

To serve the kebabs

1. While your lamb kofta kebabs are cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes.

Kofta kebab Giaourtlou (alternative serving with yogurt sauce)

1. Alternatively you can serve the kofta kebabs with tomato sauce and Greek yogurt (kebab giaourtlou).
2. To prepare the tomato sauce for the lamb kebabs melt the butter in a sauce pan, add the chopped tomatoes, the garlic and seasoning and simmer for 5-10 minutes.
3. Layer a pita bread on a plate, top with the lamb kebabs, add two full spoons of the tomato sauce, 1 tbsp yogurt and garnish with sliced red onions.

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Nutrition

• Serving Size: 1 kebab (without serving propositions)
• Calories: 224kcal
• Sugar: 0.9g
• Sodium: 829.7mg
• Fat: 15.9g
• Saturated Fat: 5.6g
• Unsaturated Fat: 9.3g
• Trans Fat: 0g
• Carbohydrates: 3.7g
• Fiber: 1.2g
• Protein: 16.6g
• Cholesterol: 55.4mg

Keywords: minced lamb kebab, spicy lamb kebab, lamb kofta kebab, giaourtlou kebab

The post Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou) appeared first on My Greek Dish.