The local produce bounty is now among us with herbs, cucumbers, fresh garlic and tomatoes, among other things. With this heat wave in effect, it’s best to do our cooking outside to reduce the amount of work our air conditioners have to do. One way to achieve a fantastic tasting meal, with little prep work and take full advantage of outside cooking is by taking a stab at a Greek-inspired recipe.
Greek food is simple with a focus on using fresh herbs, garlic, lemons and extra virgin olive oil as staple ingredients.
Souvlaki can be made using beef, lamb, pork or chicken and can be paired with a nice Greek salad and a side of rice or potatoes. Traditionally, these meats are cut into 1-inch cubes, marinated and skewered. If you don’t have any skewers at home, just cut the meat into appropriate serving sizes, marinate and grill away. Souvlaki is also traditionally served with homemade tzatziki sauce, which features Greek yogurt and is packed with protein.
You can whip up an easy Greek salad: just take whatever lettuce you have on hand, add tomatoes, cucumber, peppers, red onions some feta cheese and kalamata olives and toss with a basic red wine vinegar and olive oil dressing.
Souvlaki Marinade
- 1/4 cup extra virgin olive oil
- 1/2 bunch oregano
- A few sprigs of mint
- 3 cloves garlic
- 1/2 cup lemon, juiced
- 3 tbsp red wine vinegar
- Salt & pepper
In a bowl, combine all ingredients and blend with hand blender, or hand chop herbs and mix all ingredients together. Add meat, cover with plastic wrap, refrigerate and marinate for 4-24 hours. Before cooking, soak bamboo skewers in water for 1 hour. Place meat on skewers and grill for 15-20 minutes.
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cup sour cream
- 1 cucumber, seeded & diced
- Lemon juice
- 2 cloves garlic, crushed
- Fresh dill, to taste
- Salt & pepper, to taste
Combine all ingredients, cover and refrigerate for a minimum of 1 hour before serving.
