Leigh

Greek lamb chops

Posted on by Leigh

Greek lamb chops

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Course: Supper
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerater: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 358kcal

Ingredients

  • 4 lamb chops (about 200-250g each)
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 lemon juiced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • lemon wedges and fresh herbs for garnish (optional)
  • salt to taste
  • pepper to taste

Instructions

  • In a bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried rosemary, and dried thyme. This mixture will be your marinade.
  • Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably, overnight. This allows the flavors to penetrate the meat.
  • When you're ready to cook, remove the lamb chops from the refrigerator and let them come to room temperature for about 30 minutes.
  • Preheat your grill or grill pan to medium-high heat (around 200-220°C).
  • Season the lamb chops with salt and black pepper on both sides.
  • Place the lamb chops on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Lamb is best when it's still slightly pink in the center.
  • While grilling, you can baste the lamb chops with any leftover marinade to enhance the flavor.
  • Once the lamb chops are done to your liking, remove them from the grill and let them rest for a few minutes before serving.
  • Garnish with lemon wedges and fresh herbs if desired.
    Serve your Greek lamb chops with traditional Greek sides like Tzatziki, Greek salad, and pita bread for a complete Mediterranean meal. Enjoy!
Nutrition Facts
Greek lamb chops
Amount per Serving
Calories
358
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
129
mg
43
%
Sodium
 
101
mg
4
%
Potassium
 
581
mg
17
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
42
g
84
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
15
mg
18
%
Calcium
 
35
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Greek salad

Posted on by Leigh

Greek salad

Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 239kcal

Ingredients

Salad

  • 200 g ripe tomatoes diced
  • 150 g cucumber diced
  • 100 g red onion thinly sliced
  • 100 g green bell pepper diced
  • 100 g feta cheese crumbled
  • 50 g Kalamata olives pitted and sliced
  • 30 g fresh parsley chopped

Dressing

  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 1-2 garlic cloves minced
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste

Instructions

  • In a large salad bowl, combine the diced tomatoes, cucumbers, red onion, green bell pepper, and Kalamata olives.
  • In a separate bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Adjust the seasoning to your taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad to ensure all the ingredients are coated with the dressing.
  • Sprinkle the crumbled feta cheese over the top of the salad.
  • Garnish the Greek salad with chopped fresh parsley.
  • Serve the salad immediately as a side dish or with some crusty bread for a light meal.
    Enjoy your delicious and refreshing Greek salad!
Nutrition Facts
Greek salad
Amount per Serving
Calories
239
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
22
mg
7
%
Sodium
 
490
mg
21
%
Potassium
 
318
mg
9
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
1323
IU
26
%
Vitamin C
 
40
mg
48
%
Calcium
 
161
mg
16
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Greek lamb pittas

Posted on by Leigh

Greek lamb pittas

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 10 minutes
Soaking: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 354kcal

Ingredients

Lamb Marinade

  • 500 g lamb shoulder boneless, cut into small pieces
  • 2 garlic cloves minced
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • juice of 1 lemon
  • salt to taste
  • pepper to taste

Tzatziki Sauce

  • 200 Greek yogurt
  • 1/2 cucumber grated and excess moisture squeezed out
  • 2 garlic cloves minced
  • 1 tbsp fresh dill chopped
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Pittas

  • 4 pita breads
  • 1 red onion thinly sliced
  • 1 tomato thinly sliced
  • fresh lettuce leaves

Instructions

  • In a bowl, combine the minced garlic, olive oil, dried oregano, dried rosemary, salt, pepper, and lemon juice to create the lamb marinade.
  • Place the cubed lamb in the marinade and coat it evenly. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to meld.
  • Preheat your grill or a grill pan over medium-high heat.
  • Thread the marinated lamb onto skewers. If you're using wooden skewers, soak them in water for about 30 minutes before threading the lamb to prevent them from burning.
  • Grill the lamb skewers for about 8-10 minutes, turning occasionally, until they are cooked to your desired level of doneness.
  • While the lamb is cooking, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, olive oil, salt, and pepper. Mix well and refrigerate until ready to use.
  • Warm the pitta bread in the oven or on the grill for a minute or two on each side.
  • To assemble the Greek lamb pittas, spread a generous amount of tzatziki sauce on each pitta bread. Top with slices of tomato, red onion, fresh lettuce leaves, and the grilled lamb.
  • Roll the pitta bread around the filling, securing it with parchment paper or aluminum foil if needed.
  • Serve your delicious Greek lamb pittas immediately with extra tzatziki sauce on the side, and enjoy!
    Feel free to customize your pittas with additional toppings like feta cheese, olives, or hot sauce, depending on your preferences.
Nutrition Facts
Greek lamb pittas
Amount per Serving
Calories
354
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
53
mg
18
%
Sodium
 
377
mg
16
%
Potassium
 
541
mg
15
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
295
IU
6
%
Vitamin C
 
8
mg
10
%
Calcium
 
134
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak gyros

Posted on by Leigh

Steak gyros

Print Pin Rate
Course: Supper
Prep Time: 3 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 8 minutes
Servings: 4 people
Calories: 412kcal

Ingredients

Marinade

  • 500 g beef sirloin or flank steak, thinly sliced
  • 2 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • juice of 1 lemon
  • salt to taste
  • pepper to taste

Tzatziki Sauce

  • 200 g Greek yogurt
  • 1/2 cucumber grated and excess liquid squeezed out
  • 2 garlic cloves minced
  • 1 tbsp fresh dill choppped
  • juice of 1/2 lemon
  • salt to taste
  • pepper to taste

Serving

  • 4 pita bread or flatbreads
  • Sliced tomatoes
  • Sliced cucumbers
  • Sliced red onions
  • Lettuce leaves
  • Feta cheese (optional)
  • Kalamata olives (optional)

Instructions

  • In a bowl, combine the minced garlic, dried oregano, dried thyme, paprika, ground cumin, olive oil, lemon juice, salt, and pepper to create the marinade.
  • Place the thinly sliced steak in a zip-top bag or shallow dish and pour the marinade over it. Seal the bag or cover the dish, and marinate the steak in the refrigerator for at least 1 hour, or overnight for best results.
  • While the steak is marinating, prepare the Tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, salt, and pepper. Mix well and refrigerate until ready to use.
  • Preheat your grill or a grill pan over medium-high heat. Remove the marinated steak from the refrigerator and let it come to room temperature.
  • Grill the marinated steak for about 2-3 minutes per side, or to your desired level of doneness.
  • Warm the pita bread or flatbreads on the grill for about 30 seconds on each side.
  • To assemble the gyros, spread a generous amount of Tzatziki sauce on each pita bread. Add the grilled steak slices, sliced tomatoes, cucumbers, red onions, lettuce, and optional feta cheese and Kalamata olives.
  • Fold the pita bread in half, wrap it in parchment paper or foil, and serve your delicious Steak Gyros immediately. Enjoy!
    Feel free to adjust the ingredients and quantities to suit your taste preferences. Enjoy your homemade Steak Gyros!
Nutrition Facts
Steak gyros
Amount per Serving
Calories
412
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
71
mg
24
%
Sodium
 
393
mg
17
%
Potassium
 
641
mg
18
%
Carbohydrates
 
35
g
12
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
300
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
148
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken gryos

Posted on by Leigh

Chicken gryos

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 437kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless and skinless
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • juice of 1 lemon
  • salt to taste
  • pepper to taste

Tzatziki Sauce

  • 200 Greek yogurt
  • 1 cucumber finely grated
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh mint chopped (optional)
  • juice of 1 lemon
  • salt to taste
  • pepper to taste

Serving

  • 4 pita bread rounds
  • Sliced tomatoes
  • Sliced red onions
  • Sliced cucumbers
  • Lettuce leaves
  • Feta cheese (optional)

Instructions

Marinate the Chicken:

  • Cut the chicken into thin strips or bite-sized pieces.
  • In a bowl, combine the minced garlic, olive oil, dried oregano, paprika, salt, pepper, and lemon juice.
  • Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, but longer for better flavor (2-4 hours or overnight if possible).

Prepare the Tzatziki Sauce:

  • Grate the cucumber finely and squeeze out excess liquid using a clean kitchen towel.
  • In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, chopped dill, chopped mint (if using), salt, pepper, and lemon juice. Mix well.
  • Refrigerate the Tzatziki sauce until ready to use.

Cook the Chicken:

  • Heat a grill pan or skillet over medium-high heat.
  • Thread the marinated chicken onto skewers or cook directly in the pan.
  • Grill the chicken for about 4-5 minutes per side or until it's cooked through and has a nice char.

Assemble the Gyros:

  • Warm the pita bread rounds in a dry pan or microwave until soft and pliable.
  • Spread a generous spoonful of Tzatziki sauce onto each pita.
  • Add the grilled chicken, sliced tomatoes, sliced red onions, sliced cucumbers, and lettuce leaves.
  • Sprinkle with crumbled feta cheese if desired.

Serve:

  • Serve your chicken gyros immediately while they're still warm and enjoy!
    Feel free to customize your gyros with additional toppings like olives, peppers, or hot sauce, according to your preferences.
Nutrition Facts
Chicken gryos
Amount per Serving
Calories
437
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
83
mg
28
%
Sodium
 
466
mg
20
%
Potassium
 
734
mg
21
%
Carbohydrates
 
36
g
12
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
38
g
76
%
Vitamin A
 
405
IU
8
%
Vitamin C
 
5
mg
6
%
Calcium
 
130
mg
13
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.