This recipe can be as complicated or as simple as you want it to be. I generally make a ton of meat and veggies the first night and have 1/2 with grilled ciabatta bread, sliced tomato and brie or laughing cow cheese
Day #1: Kebabs with grilled bread
Marinade:
2 Tbsp red wine vinegar
1/2 c olive oil (I usually use little less)
5 tsp dried parsley
2 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried oregano
dash marjarom (optional)
1/2 onion finely chopped, I mean finely
pinch of salt
black pepper to your liking
1 lb meat cut into 1" pieces (usually use 1/2 steak, 1/2 chicken)
Mix together red wine vinegar, olive oil, parsley, garlic, rosemary, oregano, marjarom, onion, salt and pepper. MIX WELL. Place meat on skewers (soaked in water), lay them in a single layer in a 9x13 pan. Pour marinade over meat and refrigerate one hour or overnight
Make vegetable skewers using:
2 green peppers-chopped into 1" pieces
2 onions-cut into 1/8s
cherry tomatoes
1 zuchini (optional)-cut into 1" slices
1 yellow squash (optional)-cut into 1" slices
Dash with some dill, parsley, oregano, paprika, marjarom, salt and pepper mixed with oil if you like
Alternate vegetables on skewers (soaked in water)...
Grill skewers over hot grill (400 degrees) until meat is cooked, turn them occasionally (keep vegetables away from direct heat)
Recommend adding some ciabatta bread to grill and heat for 5-10 min, serve with fresh sliced tomatoes and brie or laughing cow cheese
For the next day--make this the night before:
Tzatziki Sauce:
2 c plain yogurt (drain in cheese cloth over a bowl in refrigerator for 2 hours along with sour cream if you want it)
2-3 cloves garlic, minced
1 medium cucumber--peeled, seeded and finely chopped, drained well
pinch of salt
1 Tbsp olive oil
2 tsp red wine vinegar or lemon juice
1/2 c sour cream (optional)
1 1/2 tsp dill (optional)
feta crumbled (optional)
Mix all ingredients together and refrigerate. Lasts up to 1.5 weeks
* I usually half this because it makes ALOT
The day of meal (day #2): Gyros, you can use store bought greek flat bread or make homemade naan.
Naan:
2 c all purpose flour
3/4 c water (warm-110 degrees, warm tap water is fine)
2 Tbsp olive oil
2 1/2 Tbsp plain yogurt
1 tsp sugar
1 tsp salt
1 tsp yeast
pinch baking powder
1. Mix yeast, sugar and water in large bowl. Allow to sit for a few min
2. In separate bowl mix together olive oil, yogurt, salt, and baking powder; add to yeast mixture
3. Mix together well, begin stirring in flour
4. Mix/knead dough until soft, slightly sticky (may want to coat your hands in oil)
5. Allow to rise in oil coated bowl until double in size 1-2 hours
6. Place baking stone into oven and heat to 500 degrees.
7. Punch down dough and divide into 6 balls
8. Roll each out on a well greased surface area until it's about 1/4" thick
9. Bake each on stone (or several at a time if you can fit them) for 3-4 min or until beginning to brown, puff up
Serve with left-over meat and veggies (cold or reheated), tzatziki sauce and feta
Day #1: Kebabs with grilled bread
Marinade:
2 Tbsp red wine vinegar
1/2 c olive oil (I usually use little less)
5 tsp dried parsley
2 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried oregano
dash marjarom (optional)
1/2 onion finely chopped, I mean finely
pinch of salt
black pepper to your liking
1 lb meat cut into 1" pieces (usually use 1/2 steak, 1/2 chicken)
Mix together red wine vinegar, olive oil, parsley, garlic, rosemary, oregano, marjarom, onion, salt and pepper. MIX WELL. Place meat on skewers (soaked in water), lay them in a single layer in a 9x13 pan. Pour marinade over meat and refrigerate one hour or overnight
Make vegetable skewers using:
2 green peppers-chopped into 1" pieces
2 onions-cut into 1/8s
cherry tomatoes
1 zuchini (optional)-cut into 1" slices
1 yellow squash (optional)-cut into 1" slices
Dash with some dill, parsley, oregano, paprika, marjarom, salt and pepper mixed with oil if you like
Alternate vegetables on skewers (soaked in water)...
Grill skewers over hot grill (400 degrees) until meat is cooked, turn them occasionally (keep vegetables away from direct heat)
Recommend adding some ciabatta bread to grill and heat for 5-10 min, serve with fresh sliced tomatoes and brie or laughing cow cheese
For the next day--make this the night before:
Tzatziki Sauce:
2 c plain yogurt (drain in cheese cloth over a bowl in refrigerator for 2 hours along with sour cream if you want it)
2-3 cloves garlic, minced
1 medium cucumber--peeled, seeded and finely chopped, drained well
pinch of salt
1 Tbsp olive oil
2 tsp red wine vinegar or lemon juice
1/2 c sour cream (optional)
1 1/2 tsp dill (optional)
feta crumbled (optional)
Mix all ingredients together and refrigerate. Lasts up to 1.5 weeks
* I usually half this because it makes ALOT
The day of meal (day #2): Gyros, you can use store bought greek flat bread or make homemade naan.
Naan:
2 c all purpose flour
3/4 c water (warm-110 degrees, warm tap water is fine)
2 Tbsp olive oil
2 1/2 Tbsp plain yogurt
1 tsp sugar
1 tsp salt
1 tsp yeast
pinch baking powder
1. Mix yeast, sugar and water in large bowl. Allow to sit for a few min
2. In separate bowl mix together olive oil, yogurt, salt, and baking powder; add to yeast mixture
3. Mix together well, begin stirring in flour
4. Mix/knead dough until soft, slightly sticky (may want to coat your hands in oil)
5. Allow to rise in oil coated bowl until double in size 1-2 hours
6. Place baking stone into oven and heat to 500 degrees.
7. Punch down dough and divide into 6 balls
8. Roll each out on a well greased surface area until it's about 1/4" thick
9. Bake each on stone (or several at a time if you can fit them) for 3-4 min or until beginning to brown, puff up
Serve with left-over meat and veggies (cold or reheated), tzatziki sauce and feta
No comments:
Post a Comment