Apr 26, 2009 2

Eat Greek

After returning from a trip to Greece in the summer of 2007, Minal and I came back with hundreds of photos and a craving for Greek food. A common and favorite meal for us in Athens was chicken souvlaki and salad. So, one of our main objectives after returning from Greece was to whip up some tasty Greek food.

And because we’re the sharing-and-caring type, here are recipes to three of our favorites: chicken souvlaki, Arab pita and Greek salad.

Chicken Souvlaki

Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer.

  • Time: 10-15 minutes
  • Yields: 4+


  • 2 boneless chicken breast
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 red onion
  • skewers


  1. Cut the vegetables into chunks
  2. Cube chicken into 2-inch chunks
  3. Season chicken (see Notes below)
  4. Skewer the meat with the vegetables
  5. Grill 10 to 20 minutes, or until done


  • Since me and the wife like spicy food, we season the chicken with some hot cajun spices. There are many ways to flavor the chicken. Traditionally the chicken is cubed into 1-inch pieces, marinated overnight in lemon juice and olive oil along with Greek herbs and spices such as oregano and on occasion thyme, etc., in a pinch. Then it is skewered on wooden skewers (the “little reeds”), broiled over charcoal and generously salted and peppered.

Arab Pita

A delicious flatbread appetizer topped with vegetables and feta cheese!

  • Time: 15-20 minutes
  • Yields: 4+


  • Flatbread (Pita, Indian naan, pizza crust, etc.)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tomato
  • Roland Black olive paste
  • Feta cheese


  1. Chop all of the vegetables into chunky pieces. Mix all of the vegetables together in a large bowl.
  2. Spread the olive paste onto the pita. This is just like spreading pizza sauce to a pizza crust.
  3. Generously top the pita with vegetables.
  4. Generously crumble feta cheese over the vegetables. For the best feta flavor, use a brick of feta cheese. The pre-crumbled feta cheese has less flavor.
  5. Bake the Arab pita in the oven for 15-20 minutes at 350 degrees.


A scrumptious salad of fresh tomatoes, cucumbers, onions, feta cheese and olive oil.

  • Time: 5 minutes
  • Yields: 4


  • 2 tomatoes
  • 1 cucumber
  • 1 red 0nion
  • 1 block of feta cheese
  • Extra virgin olive oil


  1. Cut all of the vegetables into large chunks. (Peel the skin from the cucumber before cutting.)
  2. Divide the cut vegetables evenly into four individual-sized bowls.
  3. Cut a large slice of feta cheese for each bowl and place on top of the vegetables.
  4. Pour olive oil over the cheese and vegetables.
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