My husband and I recently welcomed our second son into the world, Dylan. For those of you who have children you know the craziness that is having a new baby. Managing a 3-year-old and a baby has been a little bit of a challenge so to ease us into this new life we have been ordering take-out on the days where we can’t get it together. My ultimate favourite cuisine of choice for take-out is Greek food. Greek cuisine is healthy, simple and fresh and doesn’t leave you feeling heavy afterwards. I always wanted to attempt making my own Greek take-out but I never really got around to it. Greece was where my husband and I spent 1/3 of our honeymoon and I never got tired of the food even after 5 days straight of souvlaki on a pita.
After speaking with our guest blogger, Irene, who is my go-to for anything Greek cuisine (or any cuisine), I was inspired to attempt my own Greek take-out meal. The standard combo includes chicken souvlaki, Greek-style rice and Greek salad. The only thing I didn’t make is the pita bread – however pita bread is on my cooking bucket list!
I’ve included below a recipe for a simple chicken souvlaki marinade (given to me by Irene), Greek-style rice, simple Greek salad and Tzatziki for dipping. I hope the next time you get a craving for Greek food you try these recipes. You will be surprised at how easy they are to prepare and at how much money you save!
10 de-boned chicken thighs
10 wooden skewers (that have been pre-soaked in water to prevent burning while on BBQ)
Skewer the thighs on to the wooden skewers. Some thighs may be wider so I cut them in half lengthwise before I skewered them. Put the skewers in a container and prepare the marinade.
salt and pepper
Whisk together all of the marinade ingredients and pour over the chicken skewers. Marinade in the refrigerator for up to 12 hours.
Grill the skewers until cooked through on medium heat on your barbecue.
In a separate bowl, whisk together a mixture of Olive oil, lemon juice, fresh chopped oregano, salt and pepper. Pour this mixture over the chicken skewers after taking them off of the barbecue.
1 cup sour cream
1-2 cloves garlic, minced
1/4 cup finely grated cucumber
Combine all ingredients and keep refrigerated until the chicken is ready.
Greek style rice
1 small Yellow Onion (minced)
1 Parsnip (cut into 1/2-inch thick coins)
2 Carrots (cut into 1/2-inch thick coins)
2 Garlic cloves (minced)
1 1/2 cups uncooked White Rice
3 cups Low Sodium Chicken Stock
Heat a dutch oven with olive oil and a tablespoon of butter. Reduce to medium heat and add the onion, carrot, parsnip and garlic with a pinch of salt. Cook, stirring occasionally until the vegetables are softened and aromatic, about 5 minutes.
Next add the rice and toast it with the vegetable for a minute or 2. Add the chicken stock, reserving 1/2-cup for later, and bring the mixture up to a gentle boil. Cook the rice covered for about 20 minutes, stirring occasionally, until the rice is tender. The mixture should still be slightly brothy at this point. Keep it at a simmer. Prepare the final rice flavour mix-in.
Rice Flavour mix-in
1 large Egg
1 Lemon (juice and zest)
1/4 cup Dill (chopped)
Whisk together the egg, lemon juice and zest, and dill. Add the reserved 1/2 cup stock and whisk together to temper the egg. Stir it in to the rice mixture to thicken and flavor the rice. Check for seasoning here, adding more salt and freshly ground black pepper if needed.
This meal makes for some great leftovers as well! Bon Appetit!