A Greek Feast

Random Recipe Post Alert!

Yesterday I was craving – like, to the point where I almost ate a lemon dipped in oregano – Greek food. So today, I made a Greek feast. Then I forgot the pita bread. Opa!

First of all, you are going to need lemons. Lots. And oregano, obviously. And garlic. With that, we can be Greek, if only for a night!

Greek Lemon Chicken

1/4 cup fresh lemon juice

1/4 cup olive oil

2 cloves garlic, crushed

1 tbsp red wine vinegar

1 tsp dried thyme

2 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

6 boneless, skinless chicken thighs (or 4 chicken breasts)

In a large bowl, combine the lemon juice, olive oil, garlic, vinegar, thyme, oregano, salt and pepper. Place the chicken in the bowl and toss to coat. Allow to marinate in the fridge for at least 30 minutes, up to 6 hours.

Preheat your oven to 375 degrees. Place chicken on a baking sheet lined with tin foil. Bake for 25-30 minutes (thick chicken breasts may take longer).

Greek Rice

1 tbsp olive oil

1 carrot, finely chopped

1 onion, finely chopped

1 celery stalk, finely chopped

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp salt

1 1/2 cups long grain white rice

3 cups chicken stock

In a large saucepan over medium heat, cook the carrots, onion and celery with the olive oil for two minutes. Add the thyme, oregano and salt, cook for one minute more. Add the rice and stir regularly for two minutes, or until you hear the rice popping a little. Add the chicken stock and turn the heat down to simmer. Cover and cook for 20 minutes.

Olive – Free Greek Salad Because Olives Are Gross

4 tomatoes, chopped

1/2 English cucumber, chopped

1 green pepper, chopped

1 red pepper, chopped

1 red onion, sliced paper thin

1 cup cubed feta

1/2 cup olive oil

1/4 cup red wine vinegar

1 tsp dijon mustard

1 tsp dried oregano

1 clove garlic, crushed

Combine the vegetables and feta in a large bowl. Whisk the vinegar, mustard, olive oil, oregano and garlic to combine, or do as I do and throw it all in a jar and shake it while you watch Keeping up With the Kardashians). Pour over the vegetables and toss to coat at least 30 minutes before serving. The more you toss it, the better.


1 14-oz container of Greek yogurt (I like the Oikos full fat stuff)

1/2 English cucumber, shredded on a box grater

1/2 tsp salt

2 cloves garlic, crushed to a paste

1/2 lemon

1/4 cup chopped fresh dill

1/4 cup chopped fresh mint

1/4 tsp pepper

Place the shredded cucumber in a colander and sprinkle with the salt. Allow the cucumber to drain for at least 30 minutes. Rinse, if desired, and squeeze excess water from the cucumber. In a bowl, combine the yogurt, cucumber, garlic, juice of 1/2 lemon, dill, mint and pepper. Then pour it over ERRYTHANG.


2 thoughts on “A Greek Feast

  1. Sounds deeelishhh Alex. I don’t know what your preferences are, but I make tzatziki all the time, so if you like it extra think and creamy, drain the yogurt as well! Its amazing how much liquid (whey) will come out! Just line a fine wire mesh sieve with some papertowel, drop the yogurt in, and leave it for about 40 minutes or so…love all your recipes!

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