rush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring
ubbly.
Meanwhile, prepare the Greek Salad and Tzatziki Sauce. Place
Homemade Greek Seasoning -- You can make a
Preheat a BBQ. Place chick peas, oil, garlic and lemon juice in a food processor and process until smooth. Place on the bottom of four serving plates.
Place lamb and Greek seasoing in a plastic bag and shake to coat. Sprinkle vegetables with salt and pepper to taste.
Place lamb and vegetables on a preheated and oiled BBQ hotplate and cook for 3-4 minutes each side. Remove and slice lamb, discard capsicum skin and slice and toss with vegetables. Place on top of hommus.
Combine yoghurt and cinnamon and drizzle over each plate.
utlets with 3/4 t Greek seasoning or dried Italian seasoning
3 tablespoons mint, 2 tablespoons Greek yogurt, salt, garlic powder, cumin
Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
Add the lamb cutlets, combine. Cover and refrigerate for one hour.
Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
Suggested to serve with a Greek salad and tzatziki for a complete meal.
medium bowl with the greek yogurt, dried dill, parmesan cheese
Heat some oil in a saute pan over medium-high heat. Place the frozen chicken breasts in the pan, and season with salt, pepper, and Greek seasoning. Cook until the chicken is lightly browned and has fully cooked. Add the green beans, olives, tomatoes, and vinaigrette. Cover, and simmer for 10 minutes to heat the vegetables.
For the vinaigrette: In a small bowl, whisk all ingredients together. Season with salt and pepper to taste.
For the Greek Salad Skewers: On a coctail pick, skewer first a tomato, followed by a piece of cucumber, feta, red onion, green pepper and olive. Repeat until you have done all the cocktail picks. Arrange skewers on a serving platter and spoon vinaigrette over.
To Make The Greek Salad: Chop lettuce. Using a
Preheat an oven to 350 degrees F (175 degrees C).
Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.
Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.
eal.
To make authentic greek-style pasta: Cook pasta (I
arge patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove
ith the salt, pepper, and greek seasoning. Place on the baking
nd 1/2 of the Greek seasoning.
Wrap 1 slice
ave tried out other Faki recipes. Here are my favorite additions
uice, Dijon mustard, olive oil, Greek oregano, salt, and pepper together
Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse rotini with cold water to cool completely.
Toss cooled rotini, bell pepper, Greek vinaigrette, lentils, feta cheese, and red onion together in a bowl.