Ingredients:

• 1 lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 3 garlic cloves, finely minced, or 1 tsp dried garlic powder
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp + a pinch of sea salt
• 1/4 tsp coarse black pepper
• 1 pound of thin-sliced chicken breast

Garnish:

• 1/4 cup feta cheese
• 1/4 cup fresh chopped parsley
• Additional wedges of lemon

Directions:

Make Marinade and Marinate:

1. In a large mixing bowl, add the lemon zest and juice, olive oil, garlic, and all of the spices.
2. Mix until well combined and emulsified. Set aside ¼ cup of the marinade for later.
3. Add the chicken to the remaining marinade.
4. Toss with tongs to ensure each cutlet is fully coated.
5. Cover with saran wrap and place into the fridge for thirty minutes.

Cook Chicken:

1. When ready, heat a nonstick skillet over medium-high heat.
2. Once heated, drizzle in olive oil and place the chicken into the pan.
3. Sear until the bottom is nicely golden brown.
4. Once achieved, flip the chicken and cook for an additional 3-4 minutes or until white in the middle and juices run clear once cut into it.

To Finish:

1. Transfer the chicken to a serving plate.
2. Drizzle the remaining marinade over the chicken.
3. Sprinkle the top with fresh chopped parsley and feta cheese.
4. Serve and enjoy.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 300 kcal | Servings: 4 servings

Ingredients:

• 4 pita breads
• 2 chicken breasts, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 cucumber, grated
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 small red onion, thinly sliced
• 2 tomatoes, thinly sliced
• 1/4 cup feta cheese, crumbled
• Fresh parsley for garnish

Directions:

1. In a bowl, mix the olive oil, oregano, garlic powder, salt, and pepper.
2. Add the chicken slices and marinate for at least 30 minutes.
3. Heat a skillet over medium-high heat.
4. Cook the chicken slices until golden brown and cooked through, about 3-4 minutes per side.
5. For the tzatziki sauce, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and a pinch of salt.
6. Chill in the refrigerator until ready to use.
7. Warm the pita breads in the oven or on a skillet.
8. Assemble the gyros by spreading tzatziki on each pita, adding chicken, onion, tomatoes, and feta cheese.
9. Garnish with fresh parsley.
10. Roll up the gyros and serve immediately.

Prep Time: 40 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes
Kcal: 475 kcal | Servings: 4 servings

Ingredients:

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• ½ cup honey

Directions:

1. Preheat the Oven:
   1. Preheat the oven to 350 degrees F (175 degrees C).
   2. Butter the bottoms and sides of a 9×13-inch pan.
2. Prepare Nut Mixture:
   1. Chop nuts and toss with ground cinnamon.
   2. Set aside.
3. Handle Phyllo Dough:
   1. Unroll phyllo dough.
   2. Cut the whole stack in half to fit the pan.
   3. Cover phyllo with a dampened cloth to prevent drying out.
   4. Place two sheets of dough in the pan, butter thoroughly.
   5. Repeat until you have 8 sheets layered.
4. Layering:
   1. Sprinkle 2 to 3 tablespoons of the nut mixture on top.
   2. Top with two sheets of dough, butter, nuts, layering as you go.
   3. The top layer should be about 6 to 8 sheets deep.
5. Cutting and Baking:
   1. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan.
   2. Bake for about 50 minutes until baklava is golden and crisp.
6. Prepare Sauce:
   1. Make the sauce while baklava is baking.
   2. Boil sugar and water until sugar is melted.
   3. Add vanilla extract and honey. Simmer for about 20 minutes.
7. Finishing Touch:
   1. Remove baklava from the oven and immediately spoon sauce over it.
   2. Let it cool.
8. Serving:
   1. Serve in cupcake papers.
   2. This freezes well. Leave it uncovered as it gets soggy if wrapped up.
   3. Enjoy!
   4. Indulge in the deliciousness of homemade Greek Baklava!

Ingredients:

• 5-600 g Boneless and Skinless Chicken Thighs or Breasts
• 1 Large Baking Potato (must be a large potato)
• 100 g Greek Yoghurt (must be pourable, add more if required)
• 1 tsp Cumin
• 1 tsp Cinnamon
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Dried Dill
• 1 tsp Dried Parsley
• 2 tsp Paprika
• 2 tbsp Extra Virgin Olive Oil
• 2 tsp Salt

Directions:

1. Prepare The Chicken:
   1. Trim any excess fat, gristle, bones, or skin.
   2. If using thighs, keep whole; if using breasts, butterfly and pound slightly.
2. The Marinade:
   1. Toast spices in a dry pan until fragrant.
   2. Mix yoghurt, olive oil, salt, and spices in a bowl.
   3. Coat chicken thoroughly and marinate for at least 30 minutes to 24 hours.
3. Cooking:
   1. Preheat oven to 180°C (fan assisted).
   2. Prepare a potato base for the chicken tower.
   3. Skewer the chicken on the potato base and bake for about 20 minutes until golden, then cover with foil and bake for an additional 40 minutes or until the correct internal temperature is reached.

Prep Time: 35 minutes
Cook Time: 1 hour
Kcal: 220 per serving

Juicy, tender, and flavorsome Chicken Gyros, packed full of Greek herbs and spices, cooked on skewers and baked in the oven until crispy and gnarly. This easy and healthy recipe brings the delightful tastes of Greece to your home kitchen, without the need for a rotisserie. Perfect for a nutritious meal prep or a family dinner, these gyros are a must-try for lovers of Mediterranean cuisine.

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup Greek yogurt
• 1/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• Butter or oil for the pan

Directions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine Greek yogurt, milk, eggs, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan over medium heat and coat with butter or oil.
5. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with your favorite toppings.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 220 kcal per serving | Servings: 4 servings

• 1 en ‘n half koppie suiker
• 4 Eiers
• kwart koppie gesmelte botter
• 1 koppie koekmeel
• 2 koppies melk
• 5 ml vanilla geursel

1. Klits eiers en suiker saam
2. Gooi in gesmelte botter, koekmeel en melk in terwyl jy klits
3. Gooi vanilla geursel in
4. Klits alles goed saam
5. Laat staan vir 10minute
6. Giet in gesmeerde oond glasbak
7. Strooi kaneel oor
8. Bak vir 30min by 180°C

Translation

Greek Milk Tart

• 1 and a half cup of sugar
• 4 eggs
• quarter cup of melted butter
• 1 cup cake flour
• 2 cups of milk
• 5 ml vanilla essence

1. Beat eggs and sugar together
2. Pour in melted butter, cake flour and add milk while whisking
3. Pour in vanilla flavoring
4. Whisk everything together well
5. Leave for 10 minutes
6. Pour into greased oven glass dish
7. Sprinkle with cinnamon
8. Bake for 30min at 180°C

Ingredients

• Zest and juice of 1 lemon: Adds a bright, tangy flavor.
• ¼ cup extra virgin olive oil: Provides a buttery texture and enhances taste.
• 3 garlic cloves: Offers a subtle, aromatic depth.
• 1 teaspoon dried oregano: Infuses the dish with classic Greek herbs.
• ½ teaspoon smoked paprika: Gives a mild, smoky essence.
• ¼ teaspoon coarse black pepper: Adds a slight spicy kick.
• ½ teaspoon + pinch of sea salt: Balances and enhances overall flavors.
• 1 pound of thin-sliced chicken breast: The main protein, tender and lean.
• ¼ cup feta cheese: Brings a creamy, tangy Greek flair.
• ¼ cup fresh parsley: Adds freshness and color.

Instructions

1. Prepare the Marinade: Combine lemon zest and juice, olive oil, minced garlic, and spices in a bowl.
   Reserve ¼ cup of this marinade for later use.
2. Marinate the Chicken: Add the chicken to the remaining marinade.
   Ensure each piece is well-coated, cover, and refrigerate for 30 minutes.
3. Cook the Chicken: Heat a skillet and sear the marinated chicken until golden brown on each side, ensuring it’s cooked through.
4. Final Touches: Place the cooked chicken on a serving plate.
   Drizzle with the reserved marinade and garnish with chopped parsley and feta cheese.

Ingredients for Lemon Chicken

Simple, but packed with flavor, you are going to be blown away by how easy and delicious this is. So let’s get cooking.

• Chicken Thighs: Bone in and skin on.
• Olive Oil: Adds incredible flavor and helps the chicken cook.
• Garlic: Freshly minced.
• Salt and Pepper:This is to taste, I used Kosher salt.
• Dried Oregano: A staple in greek cooking.
• Crushed Red Pepper: Adds bit of heat.
• Dried Thyme: Thyme works great with chicken.
• Lemons: You will need 2 lemons, one for cutting up and one for zesting and juicing.

Let’s Make Easy Lemon Chicken!

The marinade itself couldn’t be any easier to make. The secret flavor you’ll crave comes from the lemon wedges that roast along side the chicken. Everything cooks in one pan for easiness and quick clean up.

1. Preheat: Preheat oven to 375 degrees.
2. Mix: Add the chicken thighs, olive oil, garlic, salt, pepper, organo, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
3. Pan: Place the chicken thighs in your cast iron skillet skin side up.
4. Combine: Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
5. Cook: Roast for 35-40 minutes or until browned and crispy

Tips and Variations for the Best Chicken

This greek lemon chicken is so easy and forgiving. It is hard to mess up. I love dishes like that. You can’t go wrong with this zesty, bright chicken dinner.

1. Chicken: Using chicken thighs with the bone and skin on will create the juiciest and most tender chicken. You can use chicken breasts too. I recommend cutting the breasts so they are even thickness. That way they will cook more evenly. Chicken legs would also work.
2. Marinate: You can marinate the chicken for up to 5 hours before cooking it if you would like. It will intensify the flavors that much more.
3. Garlic: If you can use fresh garlic you will not regret it. It will give a better flavor.
4. Serve it with: Make it a middle eastern night to remember and serve it with Homemade Naan, Hummus, and this yummy Greek Spinach Pasta.
5. Store: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave.