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Souvlaki & Tzatziki Sauce
- 2 lbs. boneless chicken breast, boneless pork shoulder or lamb
- 4 Tbsp olive oil
- Juice of 1 lemon
- 4 cloves garlic
- 2 Tbsp dried oregano
- Salt and freshly ground pepper
- Soak 8 wooden skewers in water.
- Cut the chicken into 1-inch cubes.
- Prepare the marinade.
- Mince garlic and juice lemon.
- Wisk together olive oil, garlic, lemon juice, oregano, salt and pepper.
- Mix the chicken into the marinade, cover and rest in the fridge for 1 hour.
- Thread cubes of chicken onto the skewers (don’t crowd them too much).
- Cook the chicken skewers on a griddle at high heat for about 8-10 minutes, turning occasionally until chicken is nicely colored on all sides and cooked through.
- Enjoy immediately, or wrap in pita bread with lettuce, onion, tomato and tzatziki sauce.
- 1 1/2 cups plain Greek yogurt
- 1 cucumber
- 2 cloves garlic
- 3 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh chopped dill or mint
- 1/4 tsp salt, or more to taste
- Strain yogurt.
- Place a colander over a bowl so there is room for liquid to collect under the colander.
- Line the colander with 6-8 layers of cheese cloth or several coffee filters.
- Scoop yogurt into the middle of the cheese cloth, then cover with plastic wrap or by bundling the cheese cloth and tying on top.
- Place in the refrigerator for at least 3 hours for Greek yogurt, or 12 hours for regular plain yogurt, longer if you want a thicker consistency.
- Prepare cucumber.
- Remove skin and seeds from cucumber.
- Grate cucumber flesh.
- Season grated cucumber with salt and pepper and set aside for 10 minutes.
- Wrap grated cucumber in a towel and squeeze to get rid of excess liquid.
- Crush garlic and mix with olive oil.
- Wisk together all ingredients, and garnish with more olive oil and a sprig of mint.
- Serve cold.
- 1 (16 oz) package of Phyllo Dough (thawed)
- 1 lb. finely chopped pecans or walnuts
- 1 cup unsalted butter
- 1 tsp ground cinnamon
- 1 cup water
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup honey
- Preheat oven to 350 degrees Fahrenheit.
- Mix together nuts and cinnamon and set aside.
- Unroll phyllo dough onto a clean surface, then immediately cover loosely with plastic wrap and a damp cloth to keep if from drying out.
- Brush melted butter onto the bottom and sides of a 9×13 baking dish.
- If needed, cut all layers of the phyllo dough to fit into your dish.
- Add 2 sheets to the bottom of the buttered dish and brush the sheets with butter, edge to edge covering every part of the sheets. Repeat 4 more times until you have 8 layered sheets in total.
- Spread 2-3 Tbsp of the nut mixture evenly on top of the 8th layer.
- Add 2 more sheets of phyllo dough, brush with butter, then spread 2-3 Tbsp of nuts. Repeat this step until you have 8 sheets of phyllo dough remaining.
- Add the remaining 8 sheets of phyllo dough, 2 sheets at a time, brushing with butter before adding the next 2 sheets.
- With a very sharp knife, cut 4 rows down the length of the pan. Then to get the traditional baklava shape, cut diagonal rows the opposite direction.
- Bake for 45-50 minutes until golden brown and crisp on top.
- With 30 minutes left to bake, make the syrup.
- Bring water and sugar to boil over medium-high heat until sugar is dissolved.
- Add vanilla and honey, then simmer for 20 minutes, stirring occasionally.
- When you remove baklava from the oven, immediately pour the hot syrup over the entire pan.
- Let baklava cool and set, then serve.
Ingredients (serves 2)
- 4 oz Orange Juice
- 4 oz Pineapple Juice
- 2 oz Ouzo
- 2 oz Vodka
- 1 tsp fresh lime juice
- Limes for garnish
- In a martini shaker, combine all ingredients and 1/2 cup of ice.
- Shake and strain into 2 chilled martini glasses.
- Garnish with slices of lime