The finishing touch comes from the creamy egg and lemon sauce known as “avgolemono,” which adds a tangy flavor to the dish. Perfect for any meal – appetizer or main course – this recipe will surely please everyone!

What is Greek Stuffed Zucchini?

Greek Stuffed Zucchini in Egg Lemon Sauce, also known as “Kolokithakia Yemista Avgolemono” in Greek, is a traditional Greek dish that is commonly served as a main course or part of a mezze platter.

Greek stuffed zucchini consists of small to medium-sized zucchinis that are hollowed out, stuffed with a flavourful mixture of ground meat (usually beef or lamb), rice, onion, herbs, and spices, and then boiled in water until tender.

After the stuffed zucchinis are cooked, they are finished with a creamy egg and lemon sauce called “avgolemono.” The sauce is made by whisking eggs and lemon juice together and then slowly tempering it with hot broth until it thickens into a creamy, tangy sauce.

The result is a delicious and hearty dish that is perfect for a family dinner or gathering with friends.

• Classic way to serve zucchini: Even if you aren’t a fan, this dish will convince you to eat the vegetable!
• Great for any meal: Make it as an appetizer or as part of a larger meal.

Greek Stuffed Zucchini Key Ingredients

Zucchini: You’ll need four large zucchinis. Also a large potato to use to stand the vegetable up when it is cooking.

Stuffing: Ground beef is mixed with white rice, then white wine, parsley, mint and dill are added, along with cinnamon, allspice and some black pepper.

Sauce: The egg and lemon sauce is made with egg yolks, lemon juice and a little cornstarch.

Greek Stuffed Zucchini Key Preparation Tips

There are four main steps involved with this recipe:

1. Prepare the stuffing
2. Prepare the zucchini
3. Cook the zucchini and create the sauce
4. Serve the dish

Prepare the stuffing for Greek stuffed zucchini

To start, heat the oil in a large skillet or frying pan over medium-high heat. Add the peeled and finely chopped onion, along with a pinch of salt, and gently fry until it becomes soft and begins to turn color.

Cook the beef with a wooden spoon for approximately 10 minutes until it is well-cooked and has browned in some areas.

Along with the rice, add the peeled and crushed garlic. Cook for an additional minute until the garlic becomes aromatic and the rice grains are heated through.

Lower the heat to low and pour the white wine into the mixture. Let the wine simmer until it completely evaporates.
Take the pan off the stove. Add the herbs, spices and a substantial quantity of black pepper. Taste and adjust as needed, then let it cool for a while.

Prepare the zucchini

Cut off the ends of the zucchini and slice them into three equally sized pieces. Then, use a sharp knife and a long spoon (an ice cream spoon is recommended) or an apple corer to hollow out the zucchini pieces to make tubes 1/2 cm (0.3 inches) thick.

To create a honeycomb pattern with the zucchini in a lidded saucepan, stand them up so that their cut bottoms are flush with the bottom of the pan, and ensure they can’t fall over during cooking by wedging pieces of potato between them to keep them upright. Make sure they fit snugly in the pan.

Use a small spoon to fill each zucchini tube with the beef mixture. Be sure to pack it in tightly, but leave enough space for the rice to expand.

Cook the zucchini and create the sauce

Add cold water to the pan until it reaches halfway up the zucchini tubes and then generously season the water with salt.

Set the heat over medium-high to boil the water and lower it to a low simmer. Put the lid on and let it simmer for 30-40 minutes or until the zucchini becomes tender.

While whisking together, make a thick paste by combining the egg yolks and cornstarch. Gradually stir in the lemon juice and set it aside.

Serve the Greek stuffed zucchini 

Using tongs, carefully take out the zucchini from the pan and put it on a plate lined with kitchen paper to absorb any excess moisture.

Pour the remaining cooking liquid through a strainer and gradually add 200ml (2/3 cup) of it to the beaten eggs while whisking.

Pour the mixture into a saucepan and gently heat it. Then, warm up the egg sauce in the saucepan, frequently whisking until it thickens significantly. The sauce should be thick enough to coat the stuffed zucchini when poured over them.

To enjoy the stuffed zucchini, you can serve it either warm or at room temperature. Simply pour the freshly made sauce over the top and add a little fresh dill for extra flavor.

Variations

You can easily switch the ground beef in this Greek stuffed zucchini recipe for either ground veal or lamb and the recipe will work just as well.

Making ahead of time and storing

Leftover stuffed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To store, make sure the zucchini is completely cooled down first. Place the stuffed zucchini in a container, cover it with a lid, and place it in the fridge.

Serving suggestions

Greek Stuffed zucchini can be served as a main dish on its own or paired with a variety of side dishes to create a delicious and filling meal. Here are some ideas for side dishes to serve with stuffed zucchini:

• A simple salad of wild greens with feta cheese
• Roasted or grilled vegetables, such as bell peppers, onions, or asparagus
• Rice pilaf or quinoa
• Crusty Greek village bread or garlic bread
• Skordalia 
• Greek lemon potatoes
• Grilled chicken, steak, or fish

These options provide a range of flavors and textures that complement the savory stuffed zucchini. Choose your favorite side dishes and enjoy a complete and satisfying meal!

Love zucchinis? More zucchini recipes to try

• Greek Crispy fried zucchini
• Kolokithokeftedes
• Greek zucchini pie (kolokithopita)
• Greek Briam (Mixed roasted vegetables)

Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono)

(26 votes, average: 4.54 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 35 min
• Cook Time: 70 min
• Total Time: 1 hour 45 minutes
• Yield: 4-6 portions
• Category: Main
• Method: Boiled
• Cuisine: Greek

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Description

Experience the classic flavors of Greece with this delicious and hearty Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono)! It combines ground beef or lamb, rice, onion, herbs and spices for an incredibly flavorful stuffing topped with creamy egg lemon sauce!

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Ingredients

For the Greek stuffed Zucchini

• 2 tbsp olive oil
• 1 brown onion
• salt
• 500g ground beef (approx. 1 lb/ 18 oz.)
• 1 large garlic clove
• 3 tbsp white rice
• 125ml white wine (1/2 cup)
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh dill, plus extra for garnishing
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• freshly ground black pepper
• 4 large zucchini 
• 1 large potato 

For the egg lemon sauce

• 2 egg yolks
• 1 tbsp cornstarch
• juice of 2 lemons

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Instructions

For the Greek stuffed Zucchini

1. Heat the oil in the bottom of a large skillet or frying pan set over a medium high heat and gently fry the onion, peeled and finely chopped with a pinch of salt until soft and starting to colour.
2. Add the beef and fry for about 10 minutes, breaking it up with the wooden spoon until it is cooked through and has browned in places.
3. Add the garlic, peeled and crushed along with the rice. Cook for another minute until the garlic is aromatic and the rice grains have heated through.
4. Add the white wine and turn the heat down to low. Allow the wine to bubble away completely. 
5. Remove the pan from the heat. Stir in the herbs, spices and a generous amount of black pepper. Check for seasoning and set aside to cool a little.
6. Top and tail the zucchini and slice them into three equal pieces. Using a very sharp knife and a long handled spoon – an ice cream spoon works well for this – or an apple corer, hollow out the zucchini pieces to create tubes with 1/2 cm (0.3 inch) sides.
7. Stand the zucchini up to create a honeycomb pattern in a lidded saucepan where they fit snuggly. To make sure they stand up straight with their cut bottoms flush to the bottom of the pan, and to make sure they can’t fall over during cooking cut up pieces of potato to wedge between them to keep them upright.
8. Using a small spoon, fill each zucchini tube with the beef mixture. You want this to be quite tightly packed, but not so much that the rice does not have a chance to expand.
9. Pour cold water into the pan so it reaches half way up the zucchini tubes and salt the water well. Set it over a medium high heat to bring the water to the boil before turning it down to a low simmer. Simmer for 30-40 minutes with the lid on, or until the zucchini are just tender. 
10. Using tongs, carefully remove the zucchini from the pan, setting aside on a plate lined with kitchen paper to capture any extra moisture. 

For the egg lemon sauce

1. Meanwhile, whisk together the egg yolks with the cornstarch into a thick paste, and gradually whisk in the lemon juice. Set aside.
2. Strain the remaining cooking liquid and slowly whisk 200ml (2/3 cup) into the egg mixture.
3. Pour the mixture into the saucepan and return it to the low heat. Warm through the egg sauce, whisking often until it has thickened substantially, and will coat the stuffed zucchini when poured over the top.
4. Serve the stuffed zucchini warm or at room temperature with the freshly made sauce poured over the top and with an extra sprinkling of fresh dill. Enjoy!

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Keywords: greek stuffed zucchini, Greek stuffed zucchini avgolemono

The post Greek Stuffed Zucchini in Egg Lemon Sauce (Avgolemono) appeared first on My Greek Dish.

This classic Greek dish combines thin slices of marinated beef with an array of flavorful toppings to create a tantalizing combination of textures and flavors!

So grab your ingredients and get ready to make the best pan fried beef gyro just like served in your favorite Greek taverns!

What is Beef Gyro?

Beef gyros is a delicious Greek street food that is easy to prepare and perfect for any time of the day! Ok except maybe breakfast..

Slices of beef are marinated in a combination of spices and grilled to perfection. The juicy meat is then stuffed inside a warm pita bread with a variety of toppings such as tomatoes, onions, fries, lettuce and tzatziki sauce. 

The resulting combination of flavors and textures is nothing short of mouthwatering. Whether you are a seasoned cook or a beginner in the kitchen, this pan fried Greek beef gyro is a fantastic way to impress your guests and satisfy your cravings for delicious, homemade food!

• Easy to make: This is a really simple recipe that doesn’t require any special equipment
• Cooks in 20 minutes: There’s a bit of preparation needed, but cooking time is only 20 minutes

What you’ll need to make Beef Gyro souvlaki the traditional way

If you want to make authentic Greek Beef Gyro, you’ll need some key ingredients to get that traditional flavors. Sweet and smoked paprika and dried oregano are essential seasonings for achieving that savory and fragrant taste.

The best way to serve beef gyros is nothing other than wrapped in a delicious traditional Greek pita. Finding the original Greek pita can be quite challenging as most supermarkets stock only the arabian style ones but you can most likely find them at your local Greek deli or amazon (here and here)!  

Or try making your own homemade pita bread with my super easy recipe!

Of course authentic Greek tzatziki is the preferred sauce to garnish with. Most Greeks enjoy their traditional Greek souvlaki with some potato fries stuffed in the pita so feel free to try adding some as well.

With these ingredients on hand, you’ll be well on your way to creating a delicious and authentic Greek meal.

Beef Gyro Key Ingredients

Marinated beef:  You’ll need 500g of beef steak along with juice and zest of a lemon, garlic, dried oregano, salt, runny honey, hot and sweet paprika and some black pepper.

Potato fries (optional): Choose a waxy potato and use oil for cooking them in.

Beef Gyros wrap (souvlaki): To make the beef gyro wrap (souvlaki) you’ll need some pita bread (use our Homemade Pita Bread to make your own), Authentic Greek Tzatziki, red onion, tomatoes and shredded lettuce (optional).

Key Preparation Tips

There are three main steps involved with this Beef gyro recipe:

1. Marinate the beef steak
2. Cook the steak and make the gyros
3. Make the potato fries and assemble the beef gyro wrap (souvlaki)

Beef gyro marinade

To prepare the beef gyro, marinate the beef one day in advance to let the flavours to mingle. In a dish that can fit the steaks in one layer, mix together the lemon juice and zest, crushed garlic, olive oil, dried oregano, salt, honey, paprika, and a generous amount of black pepper.

Rub the marinade into all sides of the beef using your hands. After that, put the beef covered in the fridge and let marinate overnight.

Cook the beef gyro

Heat a non-stick frying pan or seasoned skillet over high heat for a few minutes on each side to cook the beef. If the pan is in danger of burning, reduce the heat slightly. It is important to ensure a caramelized crust.

After removing the pan from the heat, trim off any excess fat and thinly slice the steaks. Before serving, return the slices to the pan and coat them well with the pan juices.

Make the potato fries

To make the potato fries, start by peeling the potatoes and cutting them into strips. Then, toss them in a sieve with a generous amount of salt and let them drain for 20 minutes.

Heat a large, heavy-bottomed saucepan over high heat and add enough olive oil to cover the potatoes by a couple of inches. Make sure to leave at least 1/3 of the pan empty to allow the oil to bubble up while cooking.

After the oil starts shimmering, drop a potato strip into the oil to test its temperature. The potato strip should immediately start bubbling and frying if the oil is hot enough to cook.

To cook the potatoes until they turn golden, add the remaining potatoes to the pan and fry them until golden and crispy.

After cooking the fries, use a slotted spoon to transfer them to a plate lined with kitchen paper. Then season with salt.

Serve the beef gyro wrapped in pita bread with fries, Tzatziki, red onion, tomatoes, and shredded lettuce.

What’s the best beef to use for beef gyro?

When it comes to making delicious beef gyros, the quality of the meat is important, but you don’t have to break the bank to achieve a great result!

Rather than splurging on expensive cuts, opt for a more affordable option that is still suitable for pan searing and has a good amount of marbled fat. This will ensure that your meat is tender, juicy and flavorful once you marinate it with your favorite spices and herbs.

How do you stop onions from being so sharp?

We’ve all been there – you’re prepping for dinner and slicing an onion when suddenly, the sharp smell overwhelms your senses. It’s no secret that raw onions can pack a punch, but fear not, there’s an easy solution.

Try this trick the next time you cook with onions and taste the difference! Simply soak the slices in a bowl of cold water for at least 20 minutes before draining and patting dry. This will not only remove some of the harshness but also leave the onion crispier and more enjoyable to eat.

Variations

Pan-fried Greek beef gyros is a delicious and flavorful dish that can be enjoyed in many different ways. Here are some variations you can try:

• Classic Greek beef Gyro Pita wrap: Layer thinly sliced beef in a pita with tzatziki sauce, onion, tomato and fries.
• Beef Gyro Salad: Place sliced beef on a bed of lettuce and add cucumbers, tomatoes, olives, and feta cheese. Dress with tzatziki sauce or Greek vinaigrette.
• Beef Gyro Pizza: Spread pizza dough with tzatziki sauce and top with beef, tomato, onion, and feta cheese.
• Beef Gyro Sliders: Serve small beef gyros on slider buns with onion, tomato, and tzatziki sauce.
• Beef Gyro Nachos: Spread pita chips with tzatziki sauce and top with beef, feta cheese, and diced tomatoes.
• Beef Gyro Omelette: Add sliced beef, feta cheese, and serve your omellete with tzatziki sauce for a Mediterranean twist.
• Gyro fries: Place the fries on a platter, then top with the beef gyro, some tzatziki sauce on top and diced tomatoes and onions.

Tip: To make a lighter version of the the dish replace the potato fries with my homemade version of baked potato fries.

Making ahead of time and storing

To store leftover beef gyro it is best to store every component separately. Wrap the beef separately from the pita and toppings to prevent any sogginess.

Place the beef in an airtight container or resealable plastic bag. Place the pita and any toppings in separate airtight containers or bags then store the containers or bags in the refrigerator for up to 3-4 days.

When you’re ready to eat the leftovers, reheat the beef in a pan over medium heat until warm. Assemble the gyros by placing the warm beef in the pita, topping with your desired toppings, and adding tzatziki sauce, if desired.

Note that tzatziki sauce should be stored separately from the gyros components and can be refrigerated for up to 1 week.

By storing your gyros components separately and in airtight containers, you can keep them fresh and ready for a delicious and convenient meal later on.

Serving suggestions

In addition to pita bread and tzatziki sauce, there are many delicious sides and accompaniments that you can serve with beef gyros. Here are a few options:

• Greek Salad: A classic side dish with lettuce, tomato, cucumber, onion, and feta cheese topped with a Greek vinaigrette.
• Lemon Potatoes: Roasted potatoes tossed with lemon juice, garlic, and oregano for a flavorful side dish.
• Grilled Vegetables: In-season vegetables such as bell peppers, zucchini, and eggplant can be grilled or roasted and served with the gyros.
• Pilaf Rice: A fragrant, flavorful side dish made with rice, herbs, and chicken or vegetable broth.
• Greek Fries: French fries coated with lemon juice, feta, and oregano for a Mediterranean twist on a classic side dish.
• Greek potato salad: a simple and delicious combination of potatoes, olive oil, lemon juice, fresh parsley, red onion, garlic, dill and feta cheese.
• Dolmades: Grape leaves stuffed with rice and herbs, served cold as an appetizer or side dish.
• Greek Yogurt: A creamy and tangy side dish, perfect to balance the flavors in the gyros.

These are just a few ideas to get you started. Experiment with different sides and accompaniments to find your favorite combination!

Easy Beef Gyro recipe wrapped in Pita bread

(86 votes, average: 4.93 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 40 min
• Cook Time: 20 min
• Total Time: 1 hour
• Yield: 6 portions
• Category: Main
• Method: Fried
• Cuisine: Greek

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Description

Make your own traditional Greek souvlaki with beef gyro with this easy to follow recipe and discover what makes this dish the most popular Greek street food!

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Ingredients

Beef gyro marinade

• juice and zest of 1 lemon
• 2 large garlic cloves
• 2 tbsp olive oil
• 1 1/2 tsp dried oregano 
• 1 tsp salt
• 1 tsp runny honey
• 1/2 tsp sweet smoked paprika
• 1/4 tsp hot smoked paprika
• black pepper, to taste
• 500g beef steak

For the potato fries (optional)

• 250g waxy potatoes (9 oz)
• oil
• salt

For the Beef Gyro pita wrap

• 1 x recipe Homemade Pita Bread
• 1/2 x recipe Authentic Greek Tzatziki
• 1 red onion, sliced
• 2 large tomatoes, sliced
• shredded lettuce

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Instructions

Beef Gyro marinade

1. Marinate the steak a day ahead. In a dish just big enough to sit the steaks in a single layer whisk together the juice and zest of the lemon, the garlic cloves, crushed, olive oil, dried oregano, salt, honey, paprika and a good amount of black pepper. Add the steaks and using your hands rub the marinade into all of the exposed meat. Cover and transfer to the fridge to marinate overnight.

For the potato fries

1. If you’re making the fries, peel the potatoes, and cut into strips. Toss in a sieve with a generous amount of salt and set aside to drain for 20 minutes. 
2. Heat a couple of inches of oil in the bottom of a large, heavy bottomed saucepan over a high heat, enough to generously cover the potatoes but allowing at least 1/3 of empty space in the pan to allow the oil to bubble up during cooking. 
3. Once the oil is shimmering, check the oil is hot enough to cook by adding a chip; it should start bubbling and frying instantly. Add the rest to the pan and cook for roughly 10 minutes, until the potatoes are lovely and golden. To make sure they cook evenly, stir occasionally with a long handled slotted spoon, but don’t touch them for the first 5 minutes of cooking time or else they’ll stick to the bottom of the pan. 
4. Once the potatoes are cooked, remove them from the pan with the slotted spoon onto a plate lined with kitchen paper, and season again with salt.

For the Beef Gyro pita wrap (souvlaki)

1. Heat a non-stick frying pan or a seasoned skillet over a high heat and cook the steaks to your liking, a few minutes on each side. Make sure you have a nice caramelised crust, but reduce the heat a little if you’re in danger of getting burnt pieces in the pan.
2. Remove the pan from the heat, and thinly slice the steaks, trimming off any excess fat. Return the slices to the pan and make sure they’re all coated in the pan juices before serving
3. Wrap the beef gyro with the olive oil chips, pita bread, Tzatziki, red onion, tomatoes and shredded lettuce. 
4. To serve, spread some tzatziki sauce on the pita breads and top with the beef gyros, some slices of red onion, some sliced tomato, fries and lettuce and wrap.

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Keywords: beef gyros recipe, Greek beef gyro, beef gyros marinade, homemade beef gyros, souvlaki gyro

The post Easy Beef Gyro recipe wrapped in Pita bread appeared first on My Greek Dish.

So go ahead and discover how to make it to perfection with my delicious recipe, step by step photos and tips and tricks below! 

What is Kreatopita (Greek meat pie)?

Kreatopita is a traditional Greek meat pie that you’ll traditionally find made in the villages across Kefallonia. They may not look like the fanciest of pies, but they are packed with so much flavour! They are also easy to make and can be a great way to use up some cuts of meat that you have in your freezer. This pie is a:

• Two meat pie: A traditional pie that uses two different portions of meat in the filling.
• Rustic favorite: It may not look the most spectacular but there’s so much taste involved!

What you’ll need to make Greek Meat Pie the traditional way

You can use any combination of meats such as lamb, pork, veal or beef in the pie but it is always traditional to use at least two different types. I would avoid pairing veal and beef as these can taste quite similar so you’ll loose out a bit on the flavor!

When selecting your cuts of meat, I find that shoulder works best for both lamb and pork as it contains a bit more fat than the rest, which gives the pie a more intense flavor as well as they are pretty cheap to get!

Finally, traditionally, Carolina rice is used in the pie but this isn’t always widely available outside Greece. So instead go for white basmati rice in the dish as it works just as well! If you do spot Carolina rice, then by all means, give it a try instead.

Greek Meat Pie Key Ingredients

The traditional Greek Meat pie (kreatopita) needs just a handful of ingredients to make:

1. Meat: You’ll need 2 cuts of meat for this recipe with my favourite ones being diced lamb and diced pork.
2. For the pie filling: You’ll need some onion and garlic together with tomatoes, tomato paste and white wine. Finally the white basmati rice helps to give it extra bulk.
3. Meat seasoning: I love using some dried marjoram along with fresh mint and flat leaf parsley to season my filling. You could also use dried oregano if you don’t have marjoram but because it is stronger, use only 3/4 tsp.
4. Pie crust: I’ve opted to make my pie with puff pastry but you can also make it using your homemade phyllo. To finish off your pie you’ll need an egg to egg wash it and (traditionally) some kefalotyri cheese or, if you can’t find this, some halloumi cheese.

Key Preparation Tips

There are three main steps to prepare this Greek meat pie:

1. Prepare the meat
2. Make the pie filling
3. Finally, assemble the pie

Prepare the meat

To make the pie filling, heat a large heavy-bottomed, lidded saucepan or casserole over a medium high heat with olive oil.

Brown the meat in batches, lowering the heat as needed to avoid burning bits on the bottom of the pan, and set it aside.

Tip: If your pan is not a non-stick type or not well seasoned you may get some bits of burnt meat on the bottom of the pan. If the brown patches are excessive, move the meat to another pan with a fresh splash of olive oil otherwise they may spoil the flavor of the pie filling as it will taste burnt!

Make the pie filling

Start by reducing the heat to medium low – you want the sauce to simmer, not boil! Fry the finely chopped onion with a little salt and the fat leftover from the meat until they have softened, caramelised and started to brown. This usually takes about 6-8 minutes. Then peel and crush the garlic and add to the onion, cooking for another minute.

Then proceed to stir in the tomato paste and took for a minute or two to release the tomato flavor. Add the roughly chopped tomatoes and cook again until they start to break down then mix in the dried marjoram (or oregano if you’re substituting).

Add the white wine to deglaze the pan, let it simmer for a bit until it reduces by half then add 200ml or 3/4 cup of water and bring to the boil. Finally reduce the heat to low, add the lid on and simmer for an hour or so until the meat is tender.

Once done cooking, add the roughly chopped fresh herbs (parsley and mint) to the mixture, add the uncooked rice, stir then leave it to cool to room temperature. The rice will cook with the residual heat from the meat sauce and will soak up all its delicious juices! Once you are happy the pie filling is cooled, add more salt and pepper if needed.

Tip: Before adding the rice, if your sauce looks too dry, add a splash of water, bring it to a boil, remove from the heat then add the rice.

Assemble the Greek meat pie

To assemble your kreatopita, preheat the oven to 180 degrees Celsius / 350 Fahrenheit and grease a large square baking dish (about 22 cm/9 inches square) evenly with some butter.

Split the puff pastry into two parts, one slightly larger than the other. The smaller one will make the pie lid while the bigger one is for the pie base.

Flour your surface, then roll out the larger pastry block into a square that comfortably lines the bottom of your dish and leaves a few centimetres or 1/2 an inch over the filling line. Use this to line the dish, pushing gently into the corners with your fingers.

Proceed to spoon in the cooled filling. Lightly beat an egg and use this to brush the exposed edges of the pastry. Sprinkle some of your grated cheese evenly across the pie filling.

To make the lid, roll out the smaller block and add it to the top of the pie, pressing down to seal the pastry where you added the egg.

Trim off any excess and brush the top of the pie with egg wash. Cut two small holes in the centre so steam can escape as it cooks.

Finally, cook in the oven for 1 hour or until the pastry is golden. Leave your kreatopita to cool for 15 minutes before cutting and serving.

Can you use filo pastry?

You can definitely use homemade filo pastry for your pie! Feel free to give it a go using this easy homemade phyllo recipe. However, if you are not the most confident in working with pastry, use ready made puff pastry. It tastes great and it is also a huge time-saver! 

Finally, don’t worry if the block of pasty you’ve bought is a little different in size than in the recipe below. Just follow the measurements as a rough indication of what is needed to cover the dish and adapt for your own bakeware.

Making ahead of time and storing

I find it easiest to make the pie filling the day before I want to make the pie. Pop it in the refrigerator until you are ready to assemble the pie. Just take your filling out of the fridge, prepare your pastry, assemble and bake as per the recipe below.

If you have leftovers, let them cool and store leftovers in the refrigerator for up to three days. Just reheat in the oven before serving.

Finally if you want to freeze the entire pie, its best to do this before baking it. Assemble but don’t glaze with egg, cover with plastic wrap and some foil then freeze for up to 2 months. Thaw completely overnight then cook in the oven as directed.

Serving suggestions

As the main course, Greek meat pies are perfect with something like a tabouli or Horiatiki Greek salad. You can also enjoy it as a light meal on its own!

More delicious Greek Pies!

If you love a traditional Greek pie, the below recipes are made for you! 

1. Greek Chicken Pie Recipe (Kotopita)
2. Traditional Greek Leek Pie Recipe (Prasopita)
3. Spanakopita Recipe With Homemade Phyllo (Authentic Greek Spinach Pie)
4. Mini Spanakopita Triangles Recipe (Spanakopitakia / Greek Spinach Triangles)
5. Greek Feta Cheese Pies Recipe (Tiropitakia)
6. Spiral-Shaped Greek Cheese Pie Recipe (Kichi Kozanis)
7. Traditional Zucchini Pie Recipe With Feta Cheese (Greek Kolokithopita)
8. Traditional Tiropita Recipe (Greek Cheese Pie With Feta)
9. Delicious Little Cheese Pies! (Pitarakia Milou)

Greek Meat Pie (Kreatopita)

(88 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 30 minutes (plus cooling and resting time)
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 6 portions
• Category: Sides
• Method: Baked
• Cuisine: Greek

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Description

If you are looking for a classic Greek meat pie, then this recipe for Kreatopita will be just what you need! Combining two different types of meat, it is a traditional, rustic pie you would see in villages across parts of Greece

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Ingredients

For the Greek meat pie filling

• 1 tbsp olive oil
• 325g diced lamb (11 1/2 oz)
• 325g diced pork (11 1/2 oz)
• salt
• 1 brown onion
• 2 large garlic cloves
• 1/2 tbsp tomato paste
• 2 large tomatoes
• 1 tsp dried marjoram 
• 200ml white wine (3/4 cups)
• 50g white basmati rice (1/4 cup)
• handful flat leaf parsley
• handful fresh mint
• butter, at room temperature 

To assemble

• 500g block puff pastry (1 lb 1 1/2 oz)
• 100g kefalotyri or halloumi cheese (3 1/2 oz)
• 1 egg

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Instructions

For the Greek meat pie filling

1. To make the filling for this traditional Kreatopita, heat the olive oil in the bottom of a large heavy bottomed, lidded saucepan or casserole dish set over a medium high heat. Salt the meat well and fry the meat in batches until well browned, adjusting the heat if necessary to make sure you don’t get burnt bits on the bottom of the pan. Set the meat aside.
2. Lower the heat to medium low. Finely chop the onion and gently fry it along with another pinch of salt in the fat leftover from the meat for 6-8 minutes until the onion has softened and started to brown. Peel and crush the garlic cloves and add them to the onion, cooking for a further minute until aromatic. 
3. Stir in the tomato paste and cook for another minute or two until slightly caramelised. Roughly chop the tomatoes and stir them in too, cooking for another few minutes until they start to break down. Add the dried marjoram. 
4. Add the wine and allow to reduce by half. Add 200ml / 3/4 cups water, and turn up the heat to bring the filling up to a boil. Reduce to low, clap on the lid and leave to simmer for an hour, until the meat is tender.
5. Roughly chop the herbs and stir them into the pie filling, along with the uncooked rice. Leave to cool to room temperature.
6. Check the seasoning of the cooled pie filling, adding pepper and more salt if necessary. 

To assemble the Greek meat pie

1. To assemble the Kreatopita, pre-heat the oven to 180 degrees Celsius / 350 Fahrenheit and liberally butter your deepest square baking dish roughly 22 cm / 9 inches square.
2. Divide the puff pastry block into two, one half slightly smaller than the other to make the lid. 
3. On a well floured surface, roll the larger pastry block out into a large square, large enough to comfortably line the dish with a few centimetres / at least 1/2 inch to spare above the filling line. Use this to line the dish, using your fingers to push the pastry into the corners.
4. Spoon in the filling. Lightly beat the egg, and brush the exposed edge of the pastry along the top.
5. Grate the cheese and sprinkle it evenly across the top of the pie filling. 
6. Roll out the second block of pastry and top the pie with it, pressing down to seal the pastry along the egg wash line and trimming off any excess. Brush the top with egg wash and cut two small holes in the middle of the pie to allow steam to escape. 
7. Bake for 1 hour until the pastry is golden. Leave to stand for 15 minutes before cutting and serving. Enjoy!

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Keywords: Greek meat pie, kreatopita recipe, Greek meat pie puff pastry

The post Greek Meat Pie (Kreatopita) appeared first on My Greek Dish.

With my Vegan Lentil Moussaka, you get all the delicious potatoes and eggplants along with a vegan-friendly Béchamel sauce that even uses a clever ingredient to create that cheesy flavor on the topping and my delicious, packed with flavour, lentil based filling! 

So read along to discover what you’ll need to make the most delicious vegan lentil moussaka, my tips and tricks to help you make it to perfection, my step by step photos, and of course my unique recipe!

What is a traditional Moussaka?

Moussaka is arguably the most famous Greek dish. It is served in every Greek taverna and is the dish of choice for a large family gathering and special occasions.

Moussaka is a delicious eggplant, potato and mince meat casserole topped with a deliciously creamy and cheesy béchamel sauce. The essence of the traditional moussaka is summarised in:

1. Its umami packed filling: The traditional Moussaka sauce is a deep dark red/brown ragu, which is both meaty yet fragrant and is packed with umami flavours. The traditional moussaka uses a combination of beef or lamb to make the sauce together with garlic, bay leaves, cinnamon and red wine.
2. Its creamy béchamel: The traditional Moussaka is topped with a creamy, thick béchamel that is packed with a distinct savoury taste yet is extra fragrant because of the grated cheese and nutmeg!
3. Its deliciously juicy vegetables: Aubergines and potatoes are cooked separately and then added to the moussaka when ready to assemble. The aubergines give it a delicious juiciness and the potatoes that extra starchiness and robustness in its flavour, making it a complete meal!

So keeping the above in mind, how can we make the perfect Vegan moussaka while keeping its “essence” – the umami packed filling, its creamy béchamel and its deliciously juicy vegetables intact?

Making the perfect Vegan Moussaka with Lentils – Key Ingredients

In order for your Vegan moussaka recipe to keep its authenticity, we need to carefully select our meat and dairy substitutes. After plenty of experimentation I’ve narrowed it down to the following key ingredients:

• Lentils: they are the perfect meat substitute. They are nutritious, natural and healthy. Also they are a staple ingredient in the Greek cuisine! In my recipe I’ve opted to use green Lentils but you can also use any variety of whole (not split) brown lentils as well.
• Dried mushrooms: To make the sauce more “meaty” I’ve opted to use a sprinkling of dried mushrooms. They will expand when cooking and will impart their natural umami flavour that makes this vegan moussaka so delicious!
• Herbs and spices: After plenty of experimentation and keeping to the moussaka tradition, I’ve put together a delicious herbs and spices mix that makes this moussaka taste just like the original! You’ll need some garlic, cinnamon, tomato paste, chopped tomatoes, red wine, oregano and a bay leaf to season your sauce to perfection
• Vegan friendly béchamel: The classic Bechamel sauce is unfortunately using cows milk and butter so is not vegan or lent friendly. In keeping with the Greek tradition, I’ve opted to prepare my vegan béchamel using olive oil for the roux. To give it that extra creaminess but without sacrificing its flavour, I’ve found that soy milk is an excellent substitute for regular cows milk. To bring in those delicious Greek flavours and aromas, I’ve also infused the béchamel with a brown onion, cinnamon stick, bay leafs, nutmeg and garlic powder.
• Nutritional yeast: This is my one secret ingredient that makes the béchamel taste so special! So what is nutritional yeast? It’s a natural product that is made out of deactivated bakers or brewers yeast. It is highly nutritious, containing plenty of vitamin B and proteins. And best of all? It imparts a deliciously cheesy flavour to the béchamel!
• Potatoes and Aubergines! A Moussaka is not a moussaka without potatoes and generous helping of aubergines. So make sure you grab yourself a bunch and let’s get cooking!

Tip: You can use almond milk in place of soy milk if you prefer. It will give the sauce a nuttier flavor but it won’t brown as much as it would with soy milk. So if you want to use this option, add some breadcrumbs to the top to help brown the dish.

Preparing your Vegan Moussaka with Lentils

To prepare your Vegan Lentil Moussaka you’ll need to follow the following four key steps:

1. Prepare the lentil sauce
2. Prepare the vegetables
3. Prepare the bechamel
4. Assemble and bake!

So get your pans out and let’s get started!

Preparing the Vegan Moussaka Lentil sauce

To prepare your Vegan Moussaka recipe lentil sauce, you’ll firstly need to soak your dried mushrooms in 500ml / 2 cups of boiling water. This will help the mushrooms hydrate!

Then in a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Add the red onion and cook for 5-6 minutes until translucent and just beginning to color. Add the crushed garlic and cook for another minute until its aroma is coming through.

Once your onions are soft and translucent and the garlic cooked, its time to add the spices. Start by adding the ground cinnamon, the tomato paste and simmer until the tomato paste has caramelised. This releases the delicious umami flavour in the tomato paste!

Next stir in the chopped tomatoes, red wine, balsamic vinegar and the water from the dried mushrooms, keeping a little aside to wash out the tomato tin to get all that delicious tomato juice! Stir in the lentils, oregano, the bay leaf and lastly add the soaked dried mushrooms.

Bring to a boil, then season with salt and pepper. Reduce the heat to medium-low and simmer for 1 hour until the lentils are soft, stirring occasionally.

Tip: Keep an eye on your lentil sauce when its cooking. If it looks like its drying out add a little more water and stir.

Preparing your Vegan Bechamel Sauce

To prepare our delicious Vegan Bechamel sauce firstly we will need to infuse the milk. In a medium sized pot add your soy milk, the roughly chopped white onion, the cinnamon stick, the peppercorns and the bay leaf. Cook over medium-high heat until it just comes to a boil then remove and set aside to infuse.

To make the béchamel sauce, you’ll first need to make a roux. In another saucepan, heat the extra virgin olive oil over medium heat. Once the oil is warm and has started to simmer, add the flour and whisk. Cook for 1-2 minutes stirring constantly so your flour cooks and looses that flour-y taste.

Strain your milk and gradually whisk in the flour mixture. You’ll need to keep whisking so no lumps form. To take some of the labour out, you can use your electric hand mixer with the whisk attachment!

Once all the milk has been absorbed into the flour and the sauce has thickened, remove from the heat and whisk in the spices – the nutmeg, garlic powder and salt. Add the nutritional yeast, whisk and taste. Add some more salt if needed to bring out the cheesy flavour of the yeast.

Your vegan moussaka béchamel sauce is now ready!

Preparing your Vegan Moussaka Vegetables

Start by preparing your potatoes. Slice them thinly and lay them our on a large baking sheet or two, depending on the size of your sheets and spray or brush with olive oil. Season your potatoes with some salt, flip them over and repeat.

Preheat your oven to 220C/430F and place your potato tray in to cook for approximately 30 minutes or until well browned.

Tip: Line your baking sheets with parchment paper – your potatoes won’t stick and you won’t have to flip them over while cooking either! Also, if you don’t have an olive oil spray you can brush olive oil onto the potato and eggplant slices using a pastry brush.

Now its time to prepare your eggplants. Cut them lengthwise into finger-width slices, place them on baking parchment lined baking sheets and season with salt. Spray or brush with some olive oil, flip them over and repeat.

In the preheated oven (220C/430F) bake your eggplants for approximately 20 minutes until tender. As with your potatoes, you won’t need to flip them over half way. However you’ll need to rotate the baking sheets in the oven half way to make sure they brown evenly!

Do you need to fry the potatoes and eggplant?

It is common to fry the potatoes and eggplant before assembling the dish but I roasted them instead for a healthier option. If you do prefer to fry them, cover the base of the pan with olive oil and cook over a high heat until golden on each side. Use some kitchen towel to blot away the oil and continue with the vegan moussaka recipe!

Do you need to salt the eggplant?

With modern eggplant varieties, there’s no need to salt them to remove bitterness. However, if you use heirloom varieties or find your eggplant is unusually bitter, you can salt the slices and leave them in a colander for about 30 minutes.

Rinse off the salt and squeeze out extra moisture before continuing with the recipe. Just skip the salt before roasting them if you do this.

Assembling your Vegan Moussaka with Lentils and baking it

Now that your key ingredients are all ready, its time to assemble the vegan moussaka and bake it. Start by spreading the potatoes in a single layer over the bottom of a deep 32cm x 20cm (12-inch x 8 inch) baking dish.

Then layer half of the eggplant slices, followed by the lentil mixture. Add the rest of the eggplant, spreading them evenly on top. Finally pour over the béchamel and smooth it over with a spoon or a spatula.

Reduce the oven temperature to 180C/350F and bake your moussaka for 30-45 minutes until the top is golden brown.

To serve, remove your vegan moussaka with lentils from the oven and let it rest for 10-15 minutes until it has cooled down a bit. This will help you cut the dish without it falling apart!

Making ahead of time and storing

From my experience, this recipe doesn’t freeze very well as the béchamel, filling and potatoes turn soggy when frozen. If you want to prepare it in advance, prepare all the key steps and assemble the dish. Cover it with some cling film and place in your fridge where it will last for 1-2 days. When you want to serve, preheat the oven and cook for approximately 45 minutes to 1 hour.

To store any leftovers, slice them up and place them in airtight containers. You can store them in the fridge for up to 3 days. To serve, place your slices on a baking sheet and reheat at 100C / 220F for approximately 30 minutes until piping hot throughout.

Serving suggestions

This vegan lentil moussaka recipe is delicious on its own and a complete meal! I do love serving it with some delicious village crusty bread, sourdough bread, some delicious vegan tzatziki and a delicious Greek Salad! If I’m looking to make it into a larger meal I love pairing it with some delicious Greek lemon roast potatoes and some roast vegetables (briam) on the side!

More delicious Greek Vegan recipes

For more Greek vegan and lenten recipes take a look at my hand selected collection below:

• 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)

And of course my vegan meze platter collection below:

Vegan Meze Platter:

• Vegan tzatziki sauce
• 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)

Vegan Moussaka with Lentils

(100 votes, average: 4.88 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 5 minutes
• Yield: 8
• Category: Main
• Method: baked
• Cuisine: Greek
• Diet: Vegan

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Description

So you love moussaka but you are fasting for lent or you are a vegan? That doesn’t mean you have to miss out on your favorite dish anymore! This is my delicious vegan moussaka with lentils recipe that I’ve specifically crafted, so it keeps the essence of the traditional one, yet is fully plant based!

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Ingredients

For the Vegan Moussaka Lentils sauce

• 5g dried mushrooms (1/2 tbsp)
• 2 tbsp olive oil
• 1 red onion
• salt to taste
• 2 garlic cloves
• 3/4 tsp ground cinnamon
• 1 1/2 tbsp tomato paste
• 400g can chopped tomatoes (14 oz)
• 1 glass red wine (approx. 250ml / 1 cup)
• 1/2 tbsp balsamic vinegar
• 200g dried green lentils (7 oz)
• 1 tsp dried oregano
• 1 bay leaf
• black pepper to taste
• sugar to taste

For the Vegan Moussaka Béchamel sauce

• 1 brown onion
• 600ml soy milk (2 1/2 cups)
• 1 cinnamon stick
• 1 bay leaf
• 4 black peppercorns
• 60ml extra virgin olive oil (1/4 cup)
• 80g flour (2 3/4 oz)
• 1 tbsp nutritional yeast flakes
• 1/2 tsp ground nutmeg
• 1/2 tsp garlic powder
• salt to taste

For the Moussaka

• 3 large eggplant
• 3 medium potatoes
• olive oil
• salt

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Instructions

1. Pour 500ml (2 cups) of boiling water over the dried mushrooms and set aside to soak.
2. Infuse the milk for the béchamel. Roughly chop the white onion and add to a small saucepan or milk pan along with the soy milk, cinnamon stick, one of the bay leaves and the peppercorns. Set over a medium high heat and gently bring to the boil. Remove from the heat and leave to infuse.
3. Heat 2 tbsp of the olive oil in a large saucepan over a medium-high heat. Add the chopped red onion and cook for 5-6 minutes until translucent and just starting to colour. Add the crushed garlic and cook for a further minute until aromatic.
4. Stir in the ground cinnamon, followed by the tomato paste. Cook for a further minute or two until the tomato paste has caramelised slightly and turned brick red.
5. Stir in the chopped tomatoes, red wine, balsamic vinegar, and the dried mushroom soaking liquid, using a little soaking liquid or wine to wash out the tomato tin so you don’t leave any juice behind. Stir in the lentils, oregano, the remaining dried bay leaf, and the soaked dried mushrooms, finely chopped.
6. Bring to the boil and season well with salt and pepper. Reduce the heat to medium low and cook, uncovered, for 1 hour until the lentils are tender, stirring occasionally.
7. Meanwhile, pre-heat the oven to 220C/430F.
8. Slice the potatoes into 0.5cm (half a finger width) slices. Line a large baking sheet (you might need two depending on the size of your sheets) with baking parchment and lay out the potato slices. Spray with olive oil and sprinkle with salt. Flip the pieces over and repeat. Roast in the oven for 30 minutes or until well browned – with the baking parchment, there should be no need to flip them to colour both sides.
9. To prepare the eggplant, slice lengthwise into 1cm (one finger width) wide strips. As with the potatoes, transfer to baking parchment lined baking sheets, season on both sides with salt, and spray with olive oil. Roast for 20 minutes; there will also be no need to turn the eggplant pieces half way, but you’ll want to rotate the pans in the oven roughly half way to make sure everything browns evenly.
10. Once the vegetables are done, drop the oven temperature to 180C/350F.
11. When the lentils are about 10 minutes from being cooked, start the béchamel. Heat the extra virgin olive oil in a medium, heavy bottomed saucepan over a medium heat. Once the oil has just started to shimmer, whisk in the flour. Cook for 2 minutes, whisking constantly to cook the raw flavour out of the flour.
12. Strain the infused milk and gradually whisk it into the flour mixture, whisking quickly to avoid any lumps. Whisk in the nutritional yeast, nutmeg, and garlic powder, and and season to taste with salt – you’ll probably need more than you think to bring out the ‘cheesy’ flavour of the nutritional yeast. Remove from the heat only when the mixture is thick, but still spreadable.
13. To assemble the moussaka, spread the potatoes in a single layer across the bottom of a deep 32cm x 20cm (12 inch x 8 inch) baking dish. Then, layer half the eggplant slices, followed by the lentil mixture. Add the rest of the eggplant, and smooth the béchamel over the top.
14. Bake the moussaka for 30 minutes or until the top is golden. Leave to rest for 10 minutes before slicing and serving.

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Keywords: vegan moussaka, vegan moussaka with lentils, moussaka with lentils, vegan lentil moussaka

The post Vegan Moussaka with Lentils 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

Print Recipe

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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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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.

If you’re like me and the current lockdown has pushed you to explore your bread making skills you would have been overwhelmed with how complicated and difficult most homemade sourdough bread recipes are. Thing is, it doesn’t have to be this way! 

Method for homemade sourdough bread recipe with starter 

In this simple and easy sourdough bread recipe with starter I will take you through my method for:

1. Preparing the sourdough starter.
2. Feeding the starter.
3. Preparing the dough for the sourdough bread.
4. Shaping and proofing your dough.
5. Baking the sourdough bread.
6. The recipe!

And of course all my tips and tricks so you get that amazing open crumb and crackly texture in your homemade sourdough bread that you crave for! For the full recipe scroll down to the recipe card at the end of the page. So, let’s get started!

Preparing your sourdough starter for your sourdough bread

A strong healthy sourdough starter is key to making a delicious homemade sourdough bread. Most sourdough bread recipes with starter I’ve seen call for you to prepare your own starter. However this process usually takes time – about 1 to 2 weeks and it may not always be successful. 

So if you want to spare yourself the effort and get fool proof results every time simply buy a ready made culture from Amazon or your local bakery. Personally, I bought this one from Amazon and I was amazed by how well it works. And most importantly, it is reliable, consistent and needs very little maintenance!

Feeding your sourdough starter

The starter is a mix of fungi and yeasts that need regular feeding with flour and water to keep it alive, active and healthy. If you bake more than 3 times a week I have found it is best to feed your sourdough starter every day. If you bake weekly, its best to feed it once a week and keep it in the fridge. 

How do I go about feeding it? It depends on when I plan to bake my sourdough bread:

1. If I plan on baking the next day, I keep 20grams of starter (0.7 ounces) and add 40 grams (1.4oz) of whole wheat flour and 40 grams of water (1.4oz). I then let it sit on the counter overnight for it to grow and double in size.
2. If I plan on baking a few days later I just to a “maintenance feed”. I keep 10grams of starter (0.3oz) and add 20 grams (0.6oz) of whole wheat flour and 20 grams (0.6oz) of water. I do this daily when not baking. 

Preparing your sourdough bread dough

I must admit, preparing the bread dough was what I’ve found to be the most challenging and time consuming part of making sourdough bread. Most recipes that I’ve seen required spending multiple hours kneading, letting it rise, kneading again and so forth. So I’ve developed a couple of “cheats” to help me make my sourdough bread easily with as little effort as possible!

1. If you have a bread machine, use it to make your sourdough bread dough! Last year I bought a Panasonic SD-ZX2522 bread machine so I’ve been using it to prepare my dough without me needing to do any of the manual work. If you have one, my advice would be to put all the ingredients in the bread machine and use the sourdough menu to do all the kneading and proofing. For the Panasonic SD-ZX2522 its menu 29 and for the Panasonic SD-ZB2512 its menu 26. Then let it rest in the machine for 1 to 2 more hours until it has risen by a quarter (25%)! 
2. If you don’t have a bread machine use your stand mixer. Put all the ingredients in, put the dough hook on, set it to low and let it knead for 10-15 minutes until the dough has come together. Let the dough rest for 1 hour and repeat. Do this another 2 times until the dough is smooth and elastic. Cover it with cling film and let it rise until it has risen by a quarter (25%).

TIP: Do the poke test. Bulk fermentation is done when you poke the dough and it springs back leaving all but a small dimple in the dough! Due to the high amount of water in this recipe you may find the dough becoming a bit sticky. This is intentional as it will give it an amazing open crust. If the dough becomes too sticky, let it rest for 15 minutes and try again.

Shaping and proofing your sourdough bread dough

This is the fun part! You can get creative and shape your dough in many different shapes to suit your taste! My personal favourite is making it into a boule, a round ball with a nice deep score in the middle. You can also shape it into a batard, which is an oblong shape, more akin to a traditional loaf.

Shaping plays a critical role in getting a decent rise and volume in your homemade sourdough bread. If you don’t shape the dough properly with enough tension it will flatten out and won’t rise as much when baking. So here are my tips to getting the perfect shape and oven spring!

1. Use a proofing basket (or a bowl)! Your dough will be a bit slack when coming off the mixing bowl so you need a container that will help it keep its shape when rising for the second time. If you are planning to bake often get yourself a 25 cm / 10 inch bread proofing basket (banneton) from Amazon. Alternatively, you can use a large bowl, lined with a thick weaved terry cloth, linen cloth or tea towel.
2. Make sure your cloth is dusted with plenty of flour! Dusting your cloth with flour will prevent your bread from sticking to it during the second rise. So make sure your cloth is dry and that you sprinkle plenty of flour on it and rub it in with your hands!
3. Shape your dough into a taught round ball (if making a boule). Tip over the dough on a floured work surface and sprinkle some flour on your hands. Pull one edge at a time and fold toward the center and across until you have a nicely taught ball. Using a dough scraper, flip the dough over and pull the dough across your work surface to give it some tension on top. Using your dough scraper, flip it over again and place it in the proofing basket, bottom side up. If your dough is still slack, pull in the edges again over to the center till it feels taught. 
4. If you’re making a battard (oval loaf), tip the dough on a floured work surface and sprinkle some flour on your hands. Pull the four edges of the dough to flatten the dough into a rectangle. Fold the left side of the dough to the centre (like making a paper aeroplane!). Fold the right side of the dough to the centre. Roll the dough by pulling the bottom of the dough towards yourself and rolling forwards. Flip it upside down and place in a floured proofing basket.
5. Proof your dough in the fridge overnight! Cover your proofing basket with cling film and place it in the fridge to rest. Depending on your schedule you can proof your sourdough overnight and up to 1 day. The longer the dough is in the fridge the more complex flavours will develop. Plus it gives you flexibility to bake your sourdough bread when you want it!

TIP: Be careful not to poke all the air out of the dough. Handle it gently. You want to keep as many of the air bubbles in as possible. Also if the dough starts to become too sticky, let it rest for 15 minutes and then try to shape it again.

Baking your easy homemade sourdough bread

Hands down, the best way to bake your homemade sourdough bread is using a dutch oven. A dutch oven mimics the steam baking process that is used in professional bakeries. It traps the dough’s steam during baking, keeping the top crust soft and allowing for the dough to rise and expand. This results in exceptional oven spring, rise and that delicious open crumb you’ve been craving for!

So how do you do it? All you need is a large steel or aluminum pot, 25/30 cm wide (~10 inches). Place your pot with its lid on in your oven and turn it on at 230C/450F fan. Let your oven warm up for about 1 hour.

When the oven is hot, remove your dutch oven from the oven, take your bread out of the fridge, tip it over and score it using a sharp knife, scissors or a razor, lengthwise, about 3 cm / 1 inch deep and at a shallow 30 degree angle. This will result in your homemade sourdough bread opening up beautifully when baked and developing that wonderfully tasting ear! Sprinkle some flour on top for that artisan look!

When done, put the lid back on and place it back in the hot oven for 20 minutes. During this first stage, the bread will cook while also steaming on the outside. This will result in the bread puffing up and developing its “ear”.

Finally, once the 20 minutes are up, take your dutch oven out of the oven, remove the lid and place back in again for another 15 to 20 minutes or until deep golden brown on the outside.

Your bread is now done! Remove it and tip it over on an airing rack and let it cool down for 30 minutes to 1 hour until it has reached room temperature.

How to store your homemade sourdough bread

The secret to keeping your sourdough bread fresh is to control its moisture. Therefore, never store your bread in an airtight container as this doesn’t let the moisture out and the bread will become soggy and mouldy. But also don’t store it on the counter as it will go dry and stale quickly.

The best way to keep your easy homemade sourdough bread from going stale is to keep it in a bread basket. This allows just enough moisture out while still retaining some on the inside. Alternatively wrap it in a paper bag or, if you’re in a pinch, with some parchment paper.

Love homemade bread? These delicious bread recipes are made for you!

If you love bread as much as I do, then this list of my favourite breads recipes is made for you! 

1. Greek rustic village bread
2. No knead bread
3. Bread machine sourdough bread
4. Pita breads, perfect for a souvlaki!
5. Extra soft Burger buns
6. Sesame bread rings
7. Olive bread
8. Raisin bread
9. Lagana bread (Greek flat bread)
10. Easy bread with self raising flour and beer

Easy Sourdough Bread recipe with Starter (prozimi)

(590 votes, average: 4.96 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 16 hours
• Cook Time: 35 minutes
• Total Time: 16 hours 35 minutes
• Yield: 1 loaf
• Category: Breads
• Method: baked
• Cuisine: Greek

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Description

Who said homemade sourdough bread needs to be difficult? This is my super easy sourdough bread recipe with starter for you to make every day with minimal effort and superb taste!

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Ingredients

For a boule (round loaf) – makes a 1kg loaf / 2.2 pound loaf

• 80g sourdough starter (2.8oz)
• 530g strong white bread flour (18.7oz)
• 2 tsp salt
• 390g water (13.7 fl oz)
• 10 g butter (0.35oz) (Optional – for extra softness)

For a battard (oval shaped loaf) – makes a 800g / 1.7 pound loaf

• 65g sourdough starter (2.3oz)
• 430g strong white bread flour (15.1oz)
• 1 and 3/4 tsp salt
• 315g water (11.1 fl oz)
• 10 g butter (0.35oz) (Optional – for extra softness)

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Instructions

1. In your stand mixer bowl pour in your sourdough starter, the flour, the salt and if using it, the butter. Slowly pour in your water around the edges of the mixer bowl
2. Put the dough hook on your stand mixer and let it knead on low to medium speed for about 10-15 minutes. Remove the bowl from the mixer, cover with cling film and let it rest for 1 hour.
3. Repeat the above – place your bowl back in the mixer and let it knead for another 10-15 minutes. Once done the dough should have formed a nice smooth and a little bit sticky ball. If the dough is too sticky, let it rest for another 10-15 minutes and knead once more.
4. Cover with cling film and let it rest for 3-4 hours or until it has risen by a quarter (25%) in size.
5. If you own a bread machine use that instead to prepare your dough and let it rise. Tip all the ingredients in and set it to the sourdough cycle or, if it doesn’t have one, the dough cycle. For the Panasonic SD-ZX2522 its menu 29 and for the Panasonic SD-ZB2512 its menu 26. Then let it rest in the machine for 1 to 2 more hours with the lid shut until it has risen by a quarter (25%)!
6. Line your proofing basket with a terry cloth or kitchen towel and sprinkle generously with flour. Spread the flour on the cloth using your hands.
7. Tip the dough out from the bowl on a floured work surface. Shape your dough into a taught round ball by pulling one edge at a time and folding toward the center. Flip the dough over and using a dough scraper pull the dough across your work surface to form a round, taught ball.
8. Flip the dough over and place it in the proofing basket, bottom side up. If your dough is still slack, pull in the edges over to the center until it its nice and taught.
9. Cover with cling film and place in the fridge overnight (or longer if you prefer – up to 1 day).
10. Preheat your oven to 230C/ 450F with your large metal pot (dutch oven) placed inside.
11. Once pre-heated, remove your dutch oven, take the dough out from the fridge and tip it over in the dutch oven. Score it lengthwise with a sharp razor at a 30 degree angle or cut using scissors.
12. Cover with the lid and bake for 20 minutes.
13. Once the 20 minutes are up, remove the lid from your dutch oven and let it bake for a further 15 minutes or until deeply browned
14. Remove your bread from the oven and place it on an airing rack to cool down.

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Nutrition

• Serving Size: 1 slice
• Calories: 130kcal
• Sugar: 0.3g
• Sodium: 291.4mg
• Fat: 0.3g
• Saturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 27.4g
• Fiber: 1g
• Protein: 3.7g
• Cholesterol: 0mg

Keywords: easy sourdough bread recipe with starter, homemade sourdough bread, greek sourdough bread, sourdough bread in dutch oven

The post Easy Sourdough Bread recipe with starter (prozimi) appeared first on My Greek Dish.

What is beef Shish kebabs (or kabobs), Kofta kebab and souvlaki (skewers)?

Souvlaki is one of the most popular street food dishes in Greece, served in every taverna and for good reason! There are three ways you can have your skewered meat, but whatever you call them they are always delicious! 

Shish Kebabs (also kabobs) is a Middle Eastern dish where pieces of meat, fish, or vegetables are grilled on a skewer or spit originating in the Middle East and later adopted in Greek cuisine.

While shish kabobs are made with chunks of meat, the second way, kofta kabobs, are made with minced meat formed into oblong shaped meatballs and threaded on a skewer.

Finally in Greece kabobs are called “souvlaki” or “skewers” (kalamaki) which means any type of diced meat threaded on a skewer. They are one of the brightest examples of the influence of the Turkish cuisine in many popular Greek dishes.

Greek Marinade for Beef skewers souvlaki (Beef kabobs)

If you’re making your Beef skewers (Kabobs) without marinading them first you must start doing so! Marinading the kabobs helps tenderise the meat and infuses all the flavours deep inside it.

The marinade I use for these Beef souvlaki skewers (kabobs) is full of Greek flavours. Extra virgin olive oil, lemon juice, garlic and oregano are combined perfectly with honey, hot paprika, ground black and pink pepper. Pink pepper can be a bit tricky to source on its own, but most supermarkets have black and pink peppercorn mixes for you to buy!

What I love the most about this marinade is the combination of freshness from the thyme and lemon zest together with the spice of the mixed ground peppercorns and hot paprika. Moreover, the acidity of the lemon juice is perfectly balanced with the sweetness of honey. This acidity also helps tenderise the meat. Lemon juice will penetrate the beef giving that extra juiciness you’re looking for.

Finally the honey will give that incredible caramelisation on the outside of the Beef Kabobs, but be careful to use it in moderation. Adding too much honey in the marinade will give your kabobs an almost burnt exterior before the inside of the kabob is cooked through.

Tip: I strongly recommend that you marinade the beef overnight, but if you don’t have the time, then marinade for at least one hour in the fridge.

What cuts of beef work best for Beef souvlaki skewers (Kabobs) ?

A lot of readers ask me about choosing the right kind of cuts to make beef souvlaki. The answer is quite simple. One of the best options would be fillet mignon, as it is really tender. Ribeye and porterhouse are also great cuts for beef skewers. These cuts of beef won’t even require marinating overnight. Thirty minutes will be enough to soak up all the wonderful flavours.

But the truth is that souvlaki is more of an everyday street food, so personally I prefer to keep that filet for more special occasions as it is a little pricy. My choice would be top sirloin chunks.

Ask your butcher to cut the beef to save you some time and effort. Don’t forget to cut the beef against the grain in order for your cooked meat to be tender and not chewy. Finally cut the beef in 3-4 cm (1.5 inch) equal cubes. This will help the kabobs cook throughout without burning on the outside.

Tips for the best Greek Beef Souvlaki Skewers (Beef Kabobs)

• First of all, marinade the meat to help tenderise and soak up all the wonderful flavours. Marinade overnight if possible.
• When threading the beef kabobs it is important not to smush everything tightly together. Thread the pieces of beef and veggies loosely so that everything can cook more evenly. If you thread them tightly, the veggies will remain raw in the middle.
• Cut the veggies approximately the same size as the beef to help them caramelise and cook through. Drizzle them with some olive oil and season with salt and freshly ground pepper.
• Use wooden skewers to thread the pieces of beef. Soak the skewers in water before threading to avoid burning them on the edges. Make sure the skewers you use fit your griddle pan. If your pieces of beef are quite big, then you could thread each kabob with 2 skewers. This will help you handle them a bit easier. 
• To the beef souvlaki skewers, the best option is to grill them on a char-coal barbecue. This will make them all crispy and smokey. However, if barbecue season hasn’t arrived yet, they will also cook great on a griddle pan.

How to serve Greek beef skewers (kabobs)

My personal favourite is to enjoy the beef kabobs with some extra garlicky tzatziki sauce, pita breads and a nice refreshing Greek feta salad. For a hearty meal you can serve with Greek fries or basmati rice.

Another delicious way to serve this Beef kebab recipe is with roast peppers and tomatoes and a full spoon of yogurt seasoned with a pinch of paprika, salt, pepper and lemon zest. All you have to to do is grill the peppers and tomatoes on the same gridle pan over high heat to get them coloured and softened.

Love souvlaki? These delicious recipes are for you!

If you love Greek souvlaki as much as I do then these recipes are made for you! Give them a try and let me know what you think!

• 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
• Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou)
• Easy Beef Gyro recipe wrapped in Pita Bread

Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe

(732 votes, average: 4.63 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min (plus marinade)
• Cook Time: 15 min
• Total Time: 25 minutes
• Yield: 9-10 skewers
• Category: Main
• Method: Grill
• Cuisine: Greek

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Description

Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.

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Ingredients

For the Beef Souvlaki & marinade

• 1 kg top sirloin beef cut in chunks (35 oz.)
• 2 tsps mustard 
• 1–2 tsps honey 
• juice of 1 lemon
• zest of 1 lemon 
• 1/2 tsp hot paprika 
• 6 tbsps olive oil 
• salt to taste
• freshly ground black and pink peppercorns (to taste)
• 1 tsp dried oregano 
• 2 tsps fresh thyme 
• 1 clove of garlic, minced

For assembling the beef skewers

• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 1 tbsp olive oil
• salt and pepper
• 9–10 wooden skewers

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Instructions

1. To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
2. Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
3. When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
4. For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
5. Thread the chunks of beef comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
6. Brush the kabobs lightly with the remaining marinade and drizzle with olive oil.
7. Heat a large grill pan over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
8. Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

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Nutrition

• Serving Size: 1 skewer
• Calories: 260kcal
• Sugar: 2.9g
• Sodium: 614mg
• Fat: 15g
• Saturated Fat: 3.1g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1.1g
• Protein: 25.4g
• Cholesterol: 65.7mg

Keywords: beef kabobs recipe, greek beef skewers, marinated beef kebabs, beef souvlaki, greek marinade for beef souvlaki 

The post Marinated Greek Beef Souvlaki Skewers (Beef Kabobs) recipe appeared first on My Greek Dish.