One of the new meals in my summer repertoire is what we like to call Greek Feast. Here's how I put it together:
3/4 English cucumber, partially peeled and grated
1 teaspoon of salt, divided
2-4 garlic cloves, crushed
1 teaspoon white vinegar
1 tablespoon olive oil
2 cups Greek whole milk yogurt
1/4 teaspoon of black pepper
Grate cucumber, toss with 1/2 teaspoon of salt, and squeeze dry in a cheesecloth. In a mixing bowl, combine remaining salt, garlic, vinegar, olive oil, yogurt, pepper, and chopped dill. Add in the cucumber. Mix thoroughly and refrigerate for a few hours.
Mediterranean Chicken Kebabs
3 Chicken Fillets, cut into pieces
2 Red Peppers, cut into pieces
2 Green Peppers, cut into pieces
1 Red Onion, cut into pieces
2/3 cup of Olive Oil
Juice of One Lemon
6 Cloves of Garlic, Crushed
2 teaspoons of Paprika
2 teaspoons of Thyme
4 teaspoons of Oregano
4 teaspoons of Salt
2 teaspoons of Black Pepper
Mix half of marinade ingredients in a small bowl. Place chicken pieces into ziplock along with the marinade and refrigerate for at least 30 minutes. Mix second half of marinade in small bowl. Place vegetables into second ziplock bag along with the new batch of marinade and refigerate for at least 30 minutes.
Soak skewers in water for 30 minutes to prevent charring.
Assemble kebabs, spray grill grates with oil, and grill kebabs until fully cooked.
Zucchini, cut into coins or half moons
one onion, chopped
one tomato, chopped
one cup of shredded cheddar cheese
butter or oil
Saute chopped onion and zucchini in butter or olive oil until tender. season with salt, pepper, and oregano to taste. Add chopped tomato and cheese to pan. Cover until cheese has melted and serve hot.
I also like to purchase a tray of frozen Spanakopita (spinach pie) from our grocery store and serve them with this dinner as a little treat. The brand I like best is Athens. Someday I will learn how to make this Greek delicacy on my own!