{Greek Tzatziki Sauce}

One of my favorite food of all time is Greek food. We had grilled chicken kabobs on Sunday for Mother’s Day and they were amazing, but I have to say that the star of the show for that meal was this sauce! It just made the dinner perfect.

Ingredients:

1/2 large cucumber, unpeeled
1 1/2 cups plain Greek yogurt
2 large garlic cloves, minced
1 Tbs extra virgin olive oil
1 Tbs fresh lemon juice
1/2 tsp salt, more to taste
1 Tbs fresh minced dill

Directions:

Grate the cucumber and squeeze out all the water with your hands or with a fine mesh cloth.
Combine the yogurt, garlic, oil, lemon juice and salt to a bowl and add in the drained cucumber. Stir in the fresh dill and refrigerate at least 2 hours or overnight. Serve chilled for dipping.

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{Greek Tzatziki Chicken Salad}

This recipe is one of the best things to come out of my kitchen. Heavenly, really. It came together so easily and quickly with the rotisserie chicken, you could just make your own chicken, and it would be just as amazing. Let this sit for at least 30 minutes in the fridge to let the flavors blend. Enjoy!

Ingredients:
¾ cup plain Greek yogurt
2 tablespoons freshly squeezed lemon juice
3 cloves garlic, minced
1 medium cucumber, chopped
4 cups shredded rotisserie chicken
6 cherry tomatoes, quartered
½ medium red onion, chopped
3 oz feta cheese, crumbled
¼ cup kalamata olives, chopped
2 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped
Kosher salt, to taste
6 pitas, for serving

In a large bowl, combine all of the ingredients except the pitas and mix well. Chill until ready to serve, at least 30 minutes.

Serve on pita bread. Enjoy!

Recipe source: Host the Toast

{Mini Baklava}

I have never made regular baklava but these are super fun to make and just the right size to eat. I did use a mini muffin tin but I am sure you could get away with using a regular muffin tin and just cutting your squares bigger and adding more filling. I loved the soft filling and yummy flaky, crisp of the phyllo.

1/2 cup almonds
1/2 cup walnuts
1/4 cup chopped dried apricots
1/4 cup plain bread crumbs
2 Tbs sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of salt
1 stick butter, melted, divided
3 Tbs honey
12 sheets phyllo dough

Preheat the oven to 350 degrees

Place the almonds, walnuts, apricots, bread crumbs, sugar, cinnamon, ground cloves, and salt in a food processor. Run the machine until the mixture is very finely chopped. Transfer the mixture to a small bowl. Add 2 tablespoons of the melted butter and the honey and stir to combine.

On a dry work surface place 1 sheet of phyllo. Using a pastry brush and the remaining melted butter, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo. Cut the stacked phyllo rectangle into 12 equal pieces (Cut lengthwise into 4 pieces and widthwise into 3 pieces.)

Gently press each cut piece of phyllo into the mini-muffin tin cups. Press 1 tablespoon of the nut mixture into each of the phyllo cups. Gather the ends of each of the phyllo squares and twist to make a sachet shape. Continue shaping the remaining sachets in the other mini-muffin tin. Bake until the edges of the phyllo are golden, about 20 to 25 minutes. When cool enough to handle, remove the baklava sachets and transfer to a serving plate.

{Chicken Gyros}

These are the amazing gyros I was talking about! Yes people they are incredible! But what makes them so good is this Wrap Bread so if and when you make these, make the wrap bread too. You won’t regret it!

*My friend Kristin has created a fantastic food blog that I am so so excited about! Check it out. Kristin in Her Kitchen

4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed

Mix all of the above ingredients in a bowl and mix, add the raw cubed chicken and let it marinade in the fridge for at least 2 hours. Then when you are ready throw the whole mix into a frying pan and cook until most of the juice is evaporated and the chicken is cooked through.

You can’t have gyros without this:

Tzatziki Sauce (If you don’t have time to make it you can always buy it at Costco like I do 🙂 It’s yummy!!)

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tbs kosher salt for salting cucumbers
1 Tbs finely chopped fresh dill
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Serve the chicken on the wrap bread and top with the Tzatziki sauce and sliced red onions and tomatoes.

{Wrap Bread}

I made this wrap bread for the chicken gyros we had for dinner tonight. I will be posting that recipe on here very soon. They were a huge hit, mostly because the wraps were so fresh and delicious! My husband said it was the best greek gyro he has ever had because the bread was so good. Seriously it’s amazing. You could do it with all purpose flour as well if that is what you have on hand.

3 cups whole wheat flour
1 1/3 cup boiling water
1/2 cup potato flakes
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon active dry yeast

Place 2 cups of the flour into a regular bowl or bowl of a stand mixer. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.

Desolve the yeast in a 1/4 cup warm water for about 10 minutes

In a separate bowl, whisk together the potato flakes and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, adding 1/3 cup of water as needed until the dough isn’t dry, then knead for several minutes, by hand or in a mixer to form a soft dough. The dough should be really moist and soft.
Let the dough rise, covered, for 1-2 hours.

Divide the dough into 8 pieces (each about the size of a handball) cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them without any oil or butter on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side, until they’re puffed and flecked with brown spots. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

{Chicken Souvlaki with Tzatziki Sauce}

I love Greek food, I crave it all the time but sadly don’t always get it. So this recipe is a must for me. It’s so yummy. I like to serve it with Lemon Thyme Rice (also on here) and some pita bread.

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 tsp dried oregano
3 cloves garlic, crushed
5-6 chicken breasts, cut into 1 inch cubes

In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add chicken and stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium-high heat. Thread chicken onto skewers.
Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Tzatziki Sauce

3 cups Greek Yogurt
juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
1 Tbs kosher salt for salting cucumbers
1 Tbs finely chopped fresh dill
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.