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…

• 

  Crispy Greek Chicken Casserole…

• 

  Greek Chicken Souvlaki recipe…

• 

  Homemade Greek Chicken Gyro recipe

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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.

In this post, we’ll discuss two simple methods and recipes for how to cook halloumi cheese using a pan. The first method is grilled halloumi in a grill pan and the second is pan fried halloumi with honey and sesame seeds. Both of which will give you a delicious result each time!

Tip: You could also use an outdoor barbecue to grill halloumi.

What is Halloumi Cheese?

Halloumi cheese is a firm, salty cheese made from sheep and/or goat milk originating in Cyprus. It is a semi-hard and unripened cheese that is tangy and salty.

Halloumi cheese has become increasingly popular in recent years as both an ingredient in Mediterranean dishes and as part of modern fusion cuisine. 

• Traditional cheese: Halloumi cheese comes from Cyprus and is a favorite in Greek recipes.
• Halloumi cheese has a high melting point, so the outside sears and becomes crisp and charred or browned (depending on the cooking method), while the inside is deliciously warm and chewy.

Grilled Halloumi Key Ingredients

Halloumi Cheese: A block of halloumi around 250g or 8 ounces works well for two portions.
Other ingredients: You’ll want some olive oil, juice of half a large lemon and either mixed pepper or black pepper to taste.

Grilled Halloumi Key Preparation Tips

There are just four steps to make simple grilled halloumi:

• Remove the halloumi from the packaging and use some kitchen towel to dry it as much as possible. Cut it into eight pieces.
• Heat a griddle pan to a very high heat. You want your grill pan to be nice and hot before adding the cheese! This helps prevent sticking. Brush each piece of halloumi with olive oil and season.
• Cook for 1-2 minutes on each side. Don’t move it around the pan to create nice brown lines on it.
• Remove from the heat and squeeze over the lemon juice before serving. Enjoy!

Find the complete recipe with measurements below.

Pan Fried Halloumi with Honey & Sesame Key Ingredients

Halloumi Cheese: Use the same 250g or 8 ounces for this recipe.

For this fried Halloumi recipe, you’ll need olive oil, runny honey, lemon juice, and some sesame seeds.

Tip: Use the best honey you have here as you can really taste the flavour in the finished dish.

Fried Halloumi Key Preparation Tips

To prepare this fried Halloumi remove the cheese from the packaging and use some kitchen towel to dry it, then cut it into eight pieces.

Heat a thick bottom frying pan over medium heat and toast the sesame seeds for around 1 minute until colored. Remove from the pan, making sure you wipe out any stray seeds.

Return the pan to the heat, add oil and heat until shimmering, then add the cheese. Cook on each side for 3-4 minutes until golden.

Spoon the honey over the cheese, then flip and as soon as the honey starts to bubble, remove it from the heat.
Serve with lemon juice drizzled over it, the remaining honey from the pan over it and topped with sesame seeds.

Find the complete recipe with measurements below.

Can you use different pepper on the cheese?

Using a mixture of peppercorns, including green and pink on the halloumi adds a variety of different flavors to the cheese. Pink peppercorns work particularly well.

However, regular freshly ground black pepper is a delicious alternative. If you don’t have a grinder for different peppercorns, they can be crushed using a pestle and mortar.

Variations

Instead of pepper or honey and sesame seeds, other variations that can be added to halloumi include garlic, herbs such as oregano or basil, cumin, chili flakes, lemon juice, olive oil and paprika.

Other creative additions could include sautéed mushrooms, grated apple, or even diced tomatoes. Whatever you decide to add to your dish, be sure to balance out the flavors to get the desired taste.

Making ahead of time and storing

Leftover grilled halloumi can be stored in the refrigerator for up to three days. To store, wrap it tightly in foil or place it in an airtight container. When you’re ready to reheat, put it on a grill or pan over medium heat until heated through.

Alternatively, you can also reheat it in a microwave. Before serving, make sure to check that the halloumi has been heated all the way through.

Serving suggestions

Grilled or fried halloumi can be enjoyed with a variety of Greek appetisers such as:

• Greek Tzatziki (Yogurt, cucumber and garlic dip)
• Keftedes (Greek meatballs)
• Spanakopitakia (Spinach triangles with phyllo)
• Dolmades (Stuffed grape leaves)
• Spetsofai (Spicy greek sausages with peppers)
• Kolokithokeftedes (Greek zuchini fritters)

Popular options include salads (Greek salad) roasted vegetables, couscous, rice, or quinoa. You could also serve fried or grilled halloumi alongside some village bread, pita bread and hummus for a delicious and filling meal.

For something more unique, try serving it with grilled fruit such as peaches, plums, or apricots for a sweet and savory dish. Enjoy!

How to cook Halloumi cheese (Pan fried and Grilled Halloumi recipe)

(51 votes, average: 4.71 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 portions
• Category: Appetizers
• Method: Fried/ Grilled
• Cuisine: Greek

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Description

If you love the taste of halloumi cheese, you’ll be pleased to know that you can cook it in various ways in no time! From pan fried halloumi to grilled halloumi, there are plenty of options for how to cook Halloumi cheese, this delicious Mediterranean cheese!

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Ingredients

Grilled Halloumi cheese (Grill Pan Method)

• 250g block halloumi cheese (approx. 8 oz)
• extra virgin olive oil
• mixed pepper or black pepper to taste
• juice of 1/2 large lemon

Pan Fried Halloumi with Honey & Sesame

• 1 tsp sesame seeds
• 250g block halloumi cheese (approx. 8 oz)
• 1 1/2 tbsp extra virgin olive oil
• 2 tbsp runny honey
• juice of 1/2 lemon

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Similar recipes you may like!

• 

  Grilled Halloumi and Roasted…

• 

  Potato Salad (Greek Patatosalata)

• 

  Greek Pasta Salad recipe

• 

  Vegetable Skewers (Souvlaki)…

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Instructions

Grilled Halloumi cheese (Grill Pan Method)

1. Remove the halloumi from any packaging and pat as dry as possible with a piece of kitchen towel. Slice into 8 pieces (approx. 1/2 inch, 1.3cm thick) and pat each piece dry with a fresh piece of paper.
2. Heat a seasoned or non-stick griddle pan over a very high heat. Meanwhile brush each halloumi piece with olive oil and season well with freshly ground pepper.
3. Cook the cheese for a minute or two on each side, trying not to move it around the pan so it forms nice golden lines.
4. Remove from the heat and squeeze over the lemon juice before serving immediately.

Pan Fried Halloumi with Honey & Sesame

1. Remove the halloumi from any packaging and pat as dry as possible with a piece of kitchen towel. Slice into 8 pieces, and pat each piece dry with a fresh piece of paper.
2. Heat a very bottomed, non-stick frying pan over a medium heat. Toast the sesame seeds for about a minute until just coloured, and remove from the pan.
3. Wipe any stray seeds from the pan and return it to a medium high heat. Add the oil and once it is shimmering, add the halloumi. Cook for 3-4 minutes on each side until golden.
4. Spoon the honey over the top of the halloumi slices. Flip them, and the moment the honey starts to bubble, remove the pan from the heat. Squeeze over the lemon juice.
5. Serve the halloumi immediately with the honey from the pan drizzled over the top, and the toasted sesame seeds sprinkled over each slice.

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Keywords: fried halloumi, grilled halloumi, how to cook halloumi cheese

The post How to cook Halloumi cheese (Pan fried and Grilled Halloumi recipe) appeared first on My Greek Dish.

Read on to learn about the best potatoes for Greek potato salad and how to make this easy and flavourful dish to perfection!

What is Greek Potato Salad (Patatosalata)?

Greek potato salad (Patatosalata) is a classic rustic dish. It’s a simple and delicious combination of potatoes, olive oil, lemon juice, fresh parsley, red onion, garlic, dill and feta cheese.

All the ingredients are mixed together and is served cold or at room temperature to allow the the flavours to mix!

This is a great side dish to serve with grilled meats or fish or as part of a summer meal. Enjoy Greek potato salad as an easy and flavorful way to enjoy the best flavors of Greece!

• Easy to make: This is a simple dish that’s ready in around half an hour
• Scale as you need: Make as much salad as you need for bigger occasions

Greek Potato Salad Key Ingredients

• Potatoes: You’ll need around 750g of baby potatoes for this recipe to serve up to six people.
• Salad ingredients: This potato salad recipe uses feta cheese, red onion, capers and lemon juice, along with fresh dill and parsley.

Key Preparation steps for Greek Potato Salad

There are just two main steps in creating this potato salad recipe:

1. Cook the potatoes
2. Create the salad

Cook the potatoes

Put the potatoes in a pan of cold water with lots of salt and bring to the boil. Cook for 20 minutes until tender, then drain and leave them to cool.

Create Greek Potato salad

Take a large bowl and whisk together the lemon juice and olive oil. Half the potatoes and add them to the bowl, then crumble in the feta.

Peel and finely chop the onion, then add to the potatoes.

Add the drained capers, chopped herbs and a good amount of black pepper.

Fold together the ingredients and season as needed. Leave to set for 20 minutes to let the flavors mix before serving.

What are the best potatoes for Greek potato salad?

For the best flavor and texture, the ideal potatoes to use in Greek potato salad are waxy varieties such as red potatoes or new potatoes.

These types of potatoes are lower in starch and will hold their shape better when boiled, resulting in a delicious and sturdy salad. Yukon Gold or russet potatoes can also be used but may break down more quickly.

What could you use in Greek potato salad in place of feta cheese?

If you’re looking for a substitute for feta cheese in Greek potato salad, try substituting it with crumbled goat cheese or a vegan cheese alternative. Both of these options will give the dish a tangy flavor and creamy texture similar to that of feta.

Consider adding capers or kalamata olives to add additional Mediterranean flair and saltiness.

What can you add if you don’t like capers?

If you don’t like capers, you can still achieve a similar flavor in a Greek potato salad with other Mediterranean ingredients. Try adding roasted red peppers or chopped artichoke hearts to give the dish extra texture and flavor.

Or, go with something more traditional and opt for chopped green olives or sun-dried tomatoes to give your Greek potato salad an extra punch. Finally, if you’re looking to add a bit of sweetness, consider some diced shallots.

Variations

Greek potato salad can be easily adapted to suit different tastes. For a saucier version of the dish, use plain Greek yogurt or mayonnaise and add diced cucumbers or tomatoes for a refreshing twist.

Add chili flakes or replace the feta cheese with crumbled goat cheese for a spicier version.

Substitute olives for the red onion and oregano for dill to give it a Mediterranean flair.

Serving suggestions

Greek potato salad is a versatile side dish that pairs well with roasted chicken or fish, grilled lamb, or other Mediterranean-inspired dishes.

It can also be served as a light lunch or dinner on its own, topped with chopped fresh herbs such as oregano, thyme, or parsley.

Try adding a few Kalamata olives, feta cheese and village bread for an easy and flavorful meal!

Other delicious Greek salads

If you love my salad, then you’ll also love my following handpicked recommendations!

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

Easy Greek Potato Salad (Patatosalata)

(78 votes, average: 4.92 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus cooling and resting time)
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 portions
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

Looking for a delicious and flavorful side dish or a light meal? This Greek potato salad (Patatosalata) is the answer! A classic Mediterranean dish perfect for any occasion!

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Ingredients

• 750–800g baby potatoes (roughly 1 3/4 lb)
• salt
• 2 tbsp extra virgin olive oil
• 1 1/2 tbsp fresh lemon juice
• 100g feta (3 1/2 oz)
• 1/2 red onion
• 4 tbsp capers in brine
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped flat leaf parsley
• black pepper to taste

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• 

  Grilled Halloumi and Roasted…

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  Greek Pasta Salad recipe

• 

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• 

  Delicious Greek Lentil Salad…

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Instructions

1. To prepare this Greek potato salad recipe start by boiling the potatoes. Place the potatoes in a pan of cold water with a very generous amount of salt and bring to the boil. Cook until tender; this should take about 20 minutes. Drain, and set aside to cool.
2. To assemble the salad, in the bottom of a large bowl whisk together the extra virgin olive oil and the fresh lemon juice.
3. Halve the potatoes into the bowl, then crumble in the feta. Peel and finely chop the red onion, before adding it to the potatoes along with the drained capers, chopped herbs and a good amount of black pepper.
4. Fold together the salad and season to taste with more salt and pepper, if needed. Set aside to allow the flavours to blend for at least 20 minutes. Enjoy!

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Keywords: greek potato salad, patatosalata

The post Easy Greek Potato Salad (Patatosalata) appeared first on My Greek Dish.

So go ahead, read along to discover how to make it to perfection with my delicious recipe, step by step photos, tips and tricks, variations and ingredient suggestions!

What is Greek Orzo Salad?

Greek Orzo Pasta salad is a traditional dish that is used as a side for parties, gatherings and even as a light mid week dinner! It is a simple recipe that can be adapted to whatever vegetables you have around the kitchen but is usually made with tomatoes, cucumber, onion and olives.

• Easy to make: There’s just a short preparation time and a little cooking needed to make this recipe. Then simply chill it and it will be ready to serve.
• Use up ingredients: Once you’ve tried it the traditional way, mix up those ingredients for a great use-up recipe.

Greek Orzo Pasta Salad Key Ingredients

There are a few key ingredients needed to make this salad recipe:

1. Orzo salad: As well as the orzo pasta, you’ll want some cherry tomatoes, red onion, English cucumber and Kalamata olives to mix in. Season with olive oil, fresh basil and dill.
2. For the dressing: A simple dressing made with olive oil, red wine vinegar, a little lemon zest and oregano works perfectly.
3. To finish: As well as salt and pepper, adding some cubed feta is always my favorite option.

Tip: Use good quality Greek dried oregano here for the best results as some of the big-name brands tend to be very dry. If you can’t get Greek oregano, the next best would be a quality Mexican oregano.

Key Preparation Tips

There are three main steps involved with making this orzo salad:

1. Cook the orzo pasta
2. Prepare the dressing
3. Make the salad and finish

Cook the Orzo pasta

Boil up your kettle full of water and, at the same time, heat some olive oil in a large saucepan over a medium-high heat. When the oil is shimmering, add the orzo and cook until it starts to color, stirring regularly.

Then add the boiling water from the kettle with a teaspoon of salt and cook for 10-12 minutes until just tender and al-dente.

Drain the orzo and rinse it under a cold tap until the water flowing out of the pasta is clear. This will cool the orzo down, stopping it from cooking any further and preventing it from getting too soft and soggy.

Finally, set aside to drain any extra moisture, stirring occasionally to prevent the pasta from sticking together.

Make the dressing for Greek Orzo salad

For the dressing we keep it nice and simple using classic and earthy Greek flavours. Just make sure you use good quality and fresh ingredients!

My favourites are some extra virgin olive oil, a little red wine vinegar to add some acidity, lemon zest for some delicious freshness and of course some Greek oregano. In a small dish, combine all the ingredients together, season and whisk to combine.

Prepare the Orzo feta salad

Prepare the salad ingredients by quartering the cherry tomatoes, peeling and finely chopping the onion and cucumber and cutting the olives into quarters. If you find red onion is a little sharp in flavor, run it under the cold water tap before adding it to the salad mix.

Pour the orzo pasta into a large mixing bowl and add the salad vegetables. Roughly chop the fresh herbs and add them to the mix as well. Pour in the salad dressing and toss.

Stir in the cubed feta and gently stir so your feta doesn’t break apart. Taste and if needed, season with some more salt and pepper before serving. Just be careful not to add too much salt as both the feta and olives are usually quite salty on their own.

Tip: For maximum flavour, allow your salad to marinate for about an hour before serving so that the orzo absorbs the sauce.

What is Orzo?

If you’ve ever eaten orzo before, it is easy to confuse it with rice due to its shape! However, Orzo is, in fact, pasta and you can find it at the grocery store alongside other shaped kinds of pasta.

Flavor wise, Orzo tastes mild, making it the perfect match for pasta salads like this Greek Orzo Salad, but also it is a wonderful pairing for soups and even risotto-like dishes.

You’ll also find whole wheat orzo, much like most kinds of pasta. If you want to increase the fiber and protein in this dish, use the whole wheat variety instead.

Can I Use Another Type of Pasta?

While there’s something just perfect about orzo for this recipe, you can swap it for other types of pasta if that’s what you have. Spiral, bowtie, penne or even macaroni pasta will work the same, just use the same weight. You could even test something like a cheese-filled tortellini but use double the weight listed.

Variations

Many traditional Greek recipes will use green bell peppers in this dish but it is a controversial flavor in our house! So we left it out but if you want to add some, finely chop one pepper and add it to the salad. They will add some extra crunch to the orzo salad together with some additional freshness.

Finally, you could also add artichoke hearts which will add some delicious tenderness to the dish or some salad greens such as spinach or arugula.

Making ahead of time and storing

You can keep the pasta salad in the refrigerator for 2-3 days in an airtight container. If it feels a little dry when you take it out, mix some olive oil into it to refresh it.

Can You Freeze Greek Pasta Salad?

While you can freeze pasta salads, some of them don’t freeze as well as others. It all depends on the components in the dish.

In general, if you use raw crisp vegetables such as cucumbers or tomatoes, I don’t suggest freezing them since they won’t work well when frozen.

Therefore, this dish is best eaten fresh, rather than frozen. Alternatively, wait to add the veggies until after it’s thawed!

Serving suggestions

You can serve the dish as a side salad, where this recipe will make around 8 portions. It works well alongside burgers, chicken souvlaki, beef souvlaki, pork souvlaki and of course chicken gyros and pork gyros as well as other side dishes such as briam (mixed roast vegetables).

Finally, you can make this into a more substantial meal by adding something like some grilled shrimp or shredded chicken to the recipe once you have made it. Serve it with some homemade crusty bread for a simple and filling meal.

Other delicious Greek salads

If you love my Greek orzo pasta salad, then you’ll also love my following handpicked recommendations!

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

Greek Orzo Salad (Orzo feta salad)

(113 votes, average: 4.58 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 minutes (plus 1 hour chilling time)
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 as a main, 8 as a side
• Category: Salad
• Method: Boiled
• Cuisine: Greek
• Diet: Vegetarian

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Description

Greek Orzo Salad with feta cheese is one of those super simple dishes that take just so little effort to prepare! Short cooking time, little preparation and you will have a delicious light meal or side dish in 30′!

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Ingredients

For Greek orzo salad

• 3 tbsp olive oil
• a kettle of boiling water
• 300g orzo (1 3/4 cups)
• 400g cherry tomatoes (14 oz)
• 1 small red onion
• 1 English cucumber
• 2 handfuls Kalamata olives
• 30g fresh basil leaves (1 oz)
• 15g fresh dill (1/2 oz)

For the orzo salad dressing

• 3 tbsp extra virgin olive oil
• 4 tsp red wine vinegar
• 1 1/2 tsp dried oregano
• zest of 1 lemon

To season and decorate

• salt to taste
• black pepper to taste
• 180g cubed feta (6 oz)

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• 

  Potato Salad (Greek Patatosalata)

• 

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• 

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• 

  Refreshing Watermelon Feta Salad recipe

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Instructions

1. To prepare this delicious Greek orzo salad recipe, start with cooking the orzo pasta. Boil the water in the kettle. At the same time heat the olive oil over a medium high heat in a large saucepan. Once the oil is shimmering, add the orzo and cook, stirring often until the orzo starts to color. Fill the pan with boiling water, stir in a of teaspoon of salt and cook the orzo for 10-12 minutes, until just tender and al-dente.
2. Drain the orzo and rinse under a cold tap until the water running out the pasta runs clear. Set aside to drain away any excess water, stirring occasionally to prevent the pasta sticking to each other.
3. Meanwhile, quarter the cherry tomatoes, peel and finely chop the onion and the cucumber, and quarter the olives.
4. Transfer the cooked orzo to a large bowl and stir in the salad vegetables. Roughly chop the fresh herbs and add those too.
5. To make the dressing, in a small bowl combine the extra virgin olive oil, red wine vinegar, dried oregano, lemon zest, and a generous amount of salt and pepper. Stir this into the orzo mixture.
6. Add the cubed feta and stir carefully, making sure the cheese pieces don’t break up too much. Season to taste with more salt and pepper, if needed, and leave to stand in the fridge for roughly an hour before serving to allow the orzo to soak up the dressing. Enjoy!

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Keywords: greek orzo salad, greek orzo pasta salad, orzo feta salad

The post Greek Orzo Salad (Orzo feta salad) 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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  Spiral-shaped Greek Cheese pie…

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  Traditional Tiropita recipe…

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  Traditional Zucchini pie recipe…

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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.

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.

What is a Greek omelette?

This Greek omelette recipe is really easy to prepare and includes simple ingredients, but the taste is really exquisite and fresh. You will love the combination of feta, eggs, tomato and Kalamata olives which will remind you of a Greek salad.

The humble egg plays an important role in Greek diet, as a lot of Greek families outside the urban centres have their own chicken poops in their yards. Omelette in Greek cuisine is not really associated with breakfast but is usually prepared as a quick and easy dinner.

Should you add milk to an omelette?

Adding milk to an omelette is a matter of personal taste, but I would recommend that you leave out any milk or cream. Milk in my experience won’t make your omelette fluffier or creamer. Actually it dilutes the flavor of the eggs and makes them more tough and slimy.

How to make the perfect Greek omelette?

First of all, when preparing a Greek omelette it is very important to use a non stick pan. Even if you do everything right, if your pan isn’t non-stick or if it has many scratches, it is very likely that your omelette will stick on the pan.

Secondly it also important to heat the pan before using it. Heat it medium to high heat and if it is too hot, turn the heat down to medium when you add the eggs and adjust the temperature.

When you make this Greek omelette recipe, start by preparing the ingredients first, so that they are ready to add them when the omelette is cooked. This will help you avoid overcooking the omelette.

To cook the omelette you don’t need to flip it over. Use a rubber spatula or a maryse to drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the eggs are set but the top is still slightly moist. The omelette will continue to cook due to the temperature when you fold it in half.

Add a bit of olive oil (2 tbsps) in the pan instead of vegetable oil for extra flavour. Be sure to use only the flesh of the tomato, so that the omelette doesn’t get mushy. Remove the seeds and all the extra liquid. Also remember that olives can be a bit overpowering, so be careful do add just a few.

So go ahead give this colourful Greek omelette recipe a try and enjoy!

Looking for some more inspiration? Check out my favourite breakfast recipes for Greek style pancakes, Greek sesame bread rings, Greek cheese pies and of course a nice warm cup of Greek coffee .

Greek Omelette recipe with Feta cheese

(452 votes, average: 4.85 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 5 min
• Cook Time: 5 min
• Total Time: 10 minutes
• Yield: 2 portions
• Category: Breakfast
• Method: Fried
• Cuisine: Greek
• Diet: Vegetarian

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Description

Add a mediterannean twist to your plate with this flavourful Greek omelette recipe with feta cheese, black olives and tomato!

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Ingredients

• 1/2 tomato, chopped into cubes
• 3 black Kalamata olives
• 60g / 2 oz. feta cheese, crumbled
• a pinch dried oregano
• 2 tbsps olive oil
• 3 large eggs
• salt and freshly ground pepper
• grated Graviera cheese to garnish

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Instructions

1. To make this delicious Greek omelette recipe start by preparing the ingredients first.
2. Remove the seeds and extra juice from the tomato and cut the flesh in small cubes. Set aside.
3. Remove the pits from the olives and cut in small pieces. Set aside.
4. Crumble the feta cheese with your hands or using a fork and set side.
5. Crack the eggs in a bowl and season with salt and pepper. Beat the eggs with a fork until combined.
6. Heat a small-medium non stick frying pan over medium heat.
7. Add 2 tbsps olive oil and the beaten eggs. Using a spatula, drag the omelette towards the one end of the pan and tilt the pan to let the raw eggs fill the empty side. Repeat this process for approx. 1-2 minutes until the omelette is cooked. (the eggs are set but the top is still slightly moist)
8. Remove the pan from the heat and add the tomato, feta cheese, olives, oregano.
9. Slip the spatula underneath omelette, tip to loosen and gently fold omelette in half. Sprinkle with grated cheese and serve.

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Nutrition

• Serving Size: 1 portion
• Calories: 318kcal
• Sugar: 2.3g
• Sodium: 1581.2mg
• Fat: 28.1g
• Saturated Fat: 8.9g
• Trans Fat: 0g
• Carbohydrates: 3.3g
• Fiber: 0.5g
• Protein: 14g
• Cholesterol: 305.7mg

Keywords: Greek omelette with feta cheese, Greek omelette recipe, greek salad omelette

The post Greek Omelette recipe with Feta cheese appeared first on My Greek Dish.