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Sunday Dinner: Greek Style

March 25, 2013

I sometimes wonder what it’s like to be in my husband’s shoes when it comes to eating and cooking. He can wake up on any weekend and say I’m in the mood for…. Blank… Or your cupcakes are great but let’s think of something different… Bruce themed cupcakes…. Breakfast cupcakes… And my attitude is most always challenge accepted.
On this particular Sunday he woke up in the mood for Greek food…. Which we started trying to recreate every since our honeymoon last July. I wanted to make some sort of Souvlaki and then looked to Pinterest for inspiration. I ultimately decided that the crockpot version of souvlaki inspired chicken would be best. We quickly realized that we couldn’t have Greek without Pita and Tzatiki (homemade of course), and for a new twist chickpea salad.

The recipes:

Crockpot Chicken Souvlaki
1 medium onion, sliced
1 clove garlic, minced
1 lb. boneless, skinless chicken thighs, trimmed of fat
1½ teaspoons lemon pepper
½ teaspoon dried oregano
¼ teaspoon ground allspice
4 pita pocket breads
½ cup plain yogurt
1 tomato, sliced
½ cup chopped cucumber
1 medium red bell pepper, sliced in thin strips

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
2. Cover and cook on LOW for 4–6 hours.
3. Remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.


Pita bread

1 cup hot water ( I run the water for a minute until its hot)
1 package active dry or instant yeast
2 1/2 – 3 cups all-purpose flour (I made one batch with wheat as well)
2 teaspoons salt
1 tablespoon olive oil

Mix the water and yeast together in the mixer.

Add 2 1/2 cups of flour, salt, and olive oil.

Need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough.

Spray a bowl with cooking spray, Set the dough in bowl, Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in size about 1 hour.

Take the dough and roll it out onto a lightly floured work surface. Divide it into 8 equal pieces and gently flatten each piece.

Roll out the dough into as much of circle shape as you can. Lift and turn the dough frequently.

Sprinkle with a little extra flour if it starting to stick.

Warm a skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.


Chickpea, Feta and Parsley Salad

1 medium onion, diced
3 cloves garlic
1 1/2 tbs olive oil
Pinch red chili flakes
2 (14oz) cans of chickpeas
4 scallions, green part only, chopped
1 cup chopped parsley
Juice of one lemon
5 ounces feta
Salt and pepper

Heat 1 tablespoon of olive oil and cook the red onion till lightly golden. Add garlic and chili and cook till the garlic is fragrant. Set aside to cool so it doesn’t melt the feta when you mix it in.

Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, scallions, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.


Traditional Tzatiki

1 cucumber
2-3 cloves of garlic
1 teaspoon medium wine vinegar
1 6oz container of full-fat strained Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon finally chopped dill leaves
1 tablespoon oregano
1 tablespoon garlic powder
1 teaspoon sea salt

Remove the skin of the cucumber and grate it, I do this with my pampered chef crank handle cheese grater and it works very well. The trick now is to put the cucumber Ina strainer in the sink, sprinkle with salt, let sit for 30-45 minutes patting dry every few minutes.

Place the yogurt into a bowl and stir in the rest of the ingredients, let stand for 15 minutes in the fridge before serving.

Put the dip in a bowl, drizzle with olive oil and decorate it with few dill leaves and olives.



From → Dinners

One Comment
  1. I am very impressed Tara, well done!! I might have to give it a try. Made tzatziki many times but the chicken and pita bread.. will add those to the meal.

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