Dinner
Souvlaki (Skewered meats)
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2 pounds chicken or beef cut into 1 ½ inch cubes
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2-3 tablespoons freshly squeezed and seeded lemon juice, strained
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2-3 tablespoons olive oil
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3 tablespoons each freshly ground or finely chopped oregano and thyme and rosemary
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2 – 3 medium size red or white onions quartered
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2 containers cherry or preferred small tomatoes
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2 -3 red or green peppers cut into 1 ½ inch squares
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Sea salt and freshly ground pepper corns
Marinate meat in lemon juice, olive oil, and herbs 1 or more hours before grilling or broiling. Reserve marinade for brushing on souvlaki while grilling. Slide meat and alternating vegetables onto 8 inch skewers, using 4 – 5 chunks of meat per skewer. Season meat and vegetable skewers with sea salt and pepper to taste. Brush several times with marinade while broiling on middle oven rack or over low burning grill.
Greek Lemon Rice
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2 tablespoons butter or 2 tablespoons margarine
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1/2 cup chopped onion
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1 cup long grain rice
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2 cups chicken broth
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1/4cup lemon juice
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2 tablespoons chopped parsley
In a heavy saucepan, sauté onion in butter until tender. Add rice and orzo and cook, stirring, for 2 minutes. Add chicken broth and lemon juice and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed. Fluff pilaf up with fork and stir in chopped parsley. To lower the fat and calorie content brown rice may be substituted.
Tzatziki (yogurt, cucumber and garlic dip)
This sauce is a must have to accompany Souvalki and Lemon Rice.
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1 32 ounce container plain Greek goats milk yogurt.
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1 large or 2 small cumbers, peeled and grated
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3 garlic cloves, minced
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1 ½ tablespoons finely chopped dill
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1 ½ tablespoons finely chopped mint
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3 tablespoons extra virgin live oil
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2 tablespoons, or to taste red wine vinegar
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Sea salt to taste
Empty yogurt into a medium mixing bowl, peel and grate cucumber. Taking a small amount at a time between the palms of your hands and squeezing as hard as possible to remove cumber ‘water’. Add to yogurt. Mix in garlic, dill, mint, olive oil, vinegar and sea salt. Combine well and refrigerate.
