Souvlaki Salad Recipes

Steps:

• Preheat the oven to 350 degrees F. Toss the chicken in a large bowl with the lemon zest, 1 tablespoon each lemon juice and olive oil, 1 teaspoon oregano, 1/2 teaspoon salt and a few grinds of pepper; let sit for at least 5 minutes.
• Spread the pita pieces on a baking sheet and toast in the oven, tossing halfway through, until crisp, 10 to 12 minutes. Let cool.
• Meanwhile, preheat a grill pan over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, 6 to 8 minutes. Transfer to a plate.
• Make the dressing: Combine the yogurt, remaining 1 tablespoon lemon juice, 2 tablespoons olive oil and 1 teaspoon oregano, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Stir in any juices from the plate of cooked chicken and 2 to 3 tablespoons water.
• Toss the lettuce, a few spoonfuls of the yogurt dressing and the pita chips in a large bowl; season lightly with salt and pepper. Divide among shallow bowls. Top with the chicken, tomatoes, cucumber and feta. Drizzle with the remaining dressing.

Steps:

• In a freezer bag combine the steak,1 TBS olive oil,lemon juice, garlic, 1 tsp of the red wine vinegar ,oregano and mix around and coat the steak evenly. Place in refrigerator 1 hour or overnight.
• In a small bowl combine the reserved EVOO, red wine vinegar,pepper and whisk until emulsified. Place the tomatoes,cucumbers,red onion,olives and feta cheese and mix thoroughly. This can also set in refrigerator overnight.
• Take steaks out and allow to come up to room temperature. Place a grill pan on a medium to high heat and add a little oil. Cook steak until desired doneness.
• Arrange salad greens on a plate and place entire steak or cut steak on top of greens and pour over the feta-cucmber salad.

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.