With Labor Day a week away, I thought I would repost a few grilling recipes this week. I love summer food. Everything goes on the grill, from meats and veggies to potatoes and even some fruits like pineapple and peaches.
With easy marinades, meats and vegetables can extra flavorful without a lot of fuss. It’s about being outside and savoring the beautiful weather.
4 pounds of lamb, pork tenderloin, chicken, or beef (for the beef use chuck beef cubes for stew or filet mignon. And for the lamb I like to cube up the meat from a leg of lamb, but other cuts are fine as well.)
1 cup olive oil
4 cloves crushed garlic
1 tablespoon dried oregano, or 3 tablespoons fresh oregano
1 tablespoon dried basil or ¼ cup shredded fresh basil
1 teaspoon dried dill or 1 tablespoon fresh dill
Zest and juice of 3 lemons
¼ cup Dijon mustard
½ tsp. black pepper
* Please note- all measurements on herbs are estimated and up to your personal taste. If you like the flavor of one over another, add more or less, or delete the one you don’t like.
Cut meat in 1½-inch cubes and marinate overnight. I often marinate the lamb or beef for two day, but the chicken and pork should not be marinated for more than one day. I choose to make the cubes smaller than usual. Since I am alternating veggies and meat on the same skewer I don’t want the veggies to burn and for the meat to not be cooked through. If you want larger cubes of meat I suggest making separate veggie skewers. I use onions and peppers. Mushrooms and cherry tomatoes are a nice addition as well. Do not marinate the veggies until the last minute. Grill and enjoy!
* For extra moistness and flavor, make a little extra marinade and reserve. When the souvlaki comes off the grill, baste with the reserve.
2 cups Greek yogurt*
4 tablespoons white wine vinegar
3 tablespoons olive oil
3 large cloves garlic, crushed
3 tablespoons fresh dill or 1 tablespoon dried dill
½ teaspoon paprika
1 teaspoon sugar
Salt and pepper to taste
2-3 large cucumbers
* Opt for the fresh dill if you can.
** Prep- Peel and core the cucumbers from the seeds, and finely grate. Press through a mesh strainer to expel the water. The cucumber will make the sauce loose and runny if you skip this step.
Mix all ingredients together with a whisk. Chill before serving. Serve with souvlaki. Tzatziki also makes a refreshing dip. Prepare it a day ahead and the flavors will intensify.
*Greek yogurt is thicker than other yogurts. If you use any other yogurt, you must strain before making sauce.
As a side note, I am going to shamelessly plug my two books which would be great end of the summer reads to relax with. There’s also recipes included between some of the chapters so that you don’t feel left out when the characters are devouring the many Greek foods they enjoy while celebrating holidays or spending time with their friends.
Click onto the book name below for the link to the book site: