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Gigantes (Greek Lima Beans)
Dinner Greek

Gigantes (Greek Lima Beans)

4.4

Prep
10 min
Cook
110 min
Total
600 min

Instructions

  1. 1 Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
  2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
  4. 4 Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
  5. 5 Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.

By stamarex

Maroulosalata (Greek Romaine Salad)
Salad Greek

Maroulosalata (Greek Romaine Salad)

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
  2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Halloumi and Zucchini Frittata
Breakfast Greek

Halloumi and Zucchini Frittata

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a small, ovenproof skillet over medium heat. Add zucchini and a pinch of salt and cook until soft, about 5 minutes. Add chopped mint and dill, and cook 1 minute more.
  2. 2 Beat eggs with salt and pepper in a small bowl. Pour into the hot skillet with the zucchini and briefly stir. Cook without stirring to allow the bottom of the frittata to set, about 2 minutes. Use a spatula around the edges of the skillet to ensure that the frittata isn't sticking as the bottom starts to set.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Lay the slices of halloumi on the top of the frittata as the edges start to set. Place the skillet under the broiler until the top of the frittata is fully set and cheese is slightly browned, about 5 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Dolmathes
Dinner Greek

Dolmathes

4.2

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Sauté onions in oil until tender. Stir in rice and cook until lightly browned. Pour in 3 1/2 cups water and 1/2 of the lemon juice. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 20 minutes. Stir in dill, parsley, and pine nuts; remove from heat.
  3. 3 Remove stems from grape leaves and place 1 tablespoon rice mixture in the center of each. Fold in the sides and roll tightly. Place seam-side down in a baking dish and cover with remaining olive oil, lemon juice, and enough water to cover 1/2 of the dolmathes.
  4. 4 Cover with aluminum foil and bake in the preheated oven for 45 minutes.

By creed

Tzatziki Sauce
Pantry Greek

Tzatziki Sauce

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
  2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
  3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

My Own Famous Stuffed Grape Leaves
Dinner Greek

My Own Famous Stuffed Grape Leaves

4.6

Prep
45 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
  2. 2 Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
  3. 3 Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
  4. 4 Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
  5. 5 Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.

By Patti Moschonas

Arakas Latheros (Greek Peas with Tomato and Dill)
Dinner Greek

Arakas Latheros (Greek Peas with Tomato and Dill)

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
  2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

Greek Spanakopita
Appetizer Greek

Greek Spanakopita

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat vegetable oil in a large saucepan over medium heat. Add onions; slowly cook and stir until softened. Stir in spinach, dill, and flour; cook until most moisture is absorbed, about 10 minutes. Off heat, stir in feta cheese, eggs, salt, and black pepper; set filling aside.
  3. 3 Separate 1 phyllo sheet from stack; place on a flat work surface. Evenly brush phyllo sheet with a light coating of butter. Place another phyllo sheet over buttered phyllo sheet; press phyllo sheets together. Cut layered phyllo sheets into long strips about 3-inches wide. (Keep remaining stack phyllo sheets covered with plastic wrap to keep from drying out.)
  4. 4 Lay 1 phyllo strip on the work surface with 1 narrow end facing you. Place a heaping tablespoon of filling 1 inch from the narrow end. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat Steps 3 and 4 (buttering, stacking, pressing, cutting, filling, and folding) with remaining phyllo and filling.
  5. 5 Place phyllo triangles on a large baking sheet; brush with remaining butter. (At this point, the pastries may be frozen. See Cook's Note.)
  6. 6 Bake in the preheated oven until phyllo is golden brown and crisp, 45 to 60 minutes.

By MARY KESSLER

Chef John's Tzatziki Sauce
Pantry Greek

Chef John's Tzatziki Sauce

4.8

Prep
15 min
Cook
Total
205 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
  6. 6 Enjoy!

By John Mitzewich

Orzo and Tomato Salad with Feta Cheese
Lunch Greek

Orzo and Tomato Salad with Feta Cheese

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain; rinse with cold water.
  2. 2 Combine orzo, feta cheese, tomato, olives, parsley, and dill in a medium bowl.
  3. 3 Whisk oil and lemon juice together in a small bowl; pour over orzo salad and toss to coat. Season with salt and black pepper. Chill before serving.

By COZYCUISINE

Greek Olive and Onion Bread
Dinner Greek

Greek Olive and Onion Bread

4.3

Prep
30 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. 2 Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  3. 3 Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. 5 Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Preheat an oven to 450 degrees F (230 degrees C).
  7. 7 Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

By healthyfoodie

Speedy Spanikopita
Dinner Greek

Speedy Spanikopita

5.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
  2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
  3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
  4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
  5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap

Seaside Pasta with Vegetables
Dinner Greek

Seaside Pasta with Vegetables

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Set aside.
  2. 2 Meanwhile, heat a large sauté pan over medium-high, 2 to 3 minutes. Add oil to the pan; season salmon with salt. Add salmon to the pan; cook until browned, 1 to 2 minutes per side.
  3. 3 Add broccoli, tomatoes, broth, and garlic to the pan; break salmon up into bite-sized pieces as it cooks, 3 to 4 minutes.
  4. 4 Stir in pasta, feta, lemon zest, lemon juice, dill, and pepper flakes; toss to combine.

By Publix Aprons

Stacy's Greek-Inspired Tuna Salad
Lunch Greek

Stacy's Greek-Inspired Tuna Salad

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place tuna in a medium bowl. Add cucumber, grapes, tzatziki sauce, almonds, feta cheese, dill, salt, and pepper. Mix well. Add lemon juice and mix again.
  2. 2 Serve on a bed of greens with pita chips on the side.

By Stacy Scott-Calcagni

Garlic, Lemon, and Herb Greek-Style Potatoes
Side Dish Greek

Garlic, Lemon, and Herb Greek-Style Potatoes

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir water, olive oil, lemon juice, dill, chicken bouillon, garlic, thyme, rosemary, oregano, salt, and pepper together in a bowl until smooth.
  3. 3 Spread potato wedges into a baking dish. Drizzle the seasoning mixture over the potatoes. Cover the dish with aluminum foil.
  4. 4 Bake in preheated oven, turning occasionally, until the potato wedges are soft in the center, 90 minutes to 2 hours.

By leeann

Greek Grilled Beyond Meat Burgers
Dinner Greek

Greek Grilled Beyond Meat Burgers

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Grate cucumber and place in a colander to drain for 10 minutes. Press out any remaining liquid with paper towels.
  2. 2 Stir together cucumber, yogurt, garlic, lemon juice, dill, and salt in a small bowl; set aside.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Sprinkle Greek seasoning on both sides of burger patties.
  5. 5 Place patties on the preheated grill and cook for 4 minutes. Flip and grill for 4 more minutes. Place burgers on buns and top with lettuce, onion, tomato, olives, and reserved cucumber sauce.

By Soup Loving Nicole

Greek Chicken Couscous Bowl
Greek

Greek Chicken Couscous Bowl

4.8

Prep
35 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Mix rosemary, black pepper, salt, oregano, garlic powder, onion powder, cardamom, and coriander together in a small bowl. Place chicken on a plate and season with spice mixture. Heat vegetable oil in a saucepan over medium heat until it starts to shimmer, 2 to 3 minutes. Add seasoned chicken to the pan and cook, covered, 4 to 5 minutes. Flip chicken over and cook, uncovered, until browned on the outside and no longer pink on the inside, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Squeeze lemon juice over chicken and allow to cool 5 minutes. Slice into strips.
  2. 2 While chicken cooks, bring water to a boil in a saucepan and add salt to taste. Add couscous, stir once, and cover. Remove saucepan from heat and let couscous steam for 5 minutes. Fluff with a fork.
  3. 3 Mix cucumber, sour cream, yogurt, lemon juice, olive oil, garlic, mint, dill, salt, and black pepper together in a bowl until tzatziki sauce is just combined.
  4. 4 Divide cooked couscous between 4 bowls. Top with cooked chicken, tzatziki sauce, broccoli, onion, cucumber, tomatoes, olives, parsley, and feta cheese. Serve immediately or store in airtight containers to reheat later.

By Kim

Beef Gyro
Lunch Greek

Beef Gyro

3.9

Prep
35 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
  2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
  3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell

Lamb Feta Peppers
Dinner Greek

Lamb Feta Peppers

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
  3. 3 Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
  4. 4 In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
  5. 5 Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
  6. 6 Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

By Taseia

Air Fryer Loaded Greek Fries
Dinner Greek

Air Fryer Loaded Greek Fries

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Place shredded cucumber in a colander and sprinkle with salt. Let drain for 10 minutes.
  2. 2 Meanwhile, assemble the rest of the tzatziki by adding yogurt, lemon juice, dill, garlic, vinegar, and feta to a small bowl. Stir until evenly combined. Stir in shredded cucumber and set aside until ready to use.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
  4. 4 Combine fries, olive oil, and Greek seasoning in a large bowl and stir until evenly combined. Spray the basket of the air fryer with nonstick cooking spray. Add 1/2 of the fries to the basket.
  5. 5 Air fry for 10 minutes. Flip until cook to desired crispness, about 5 minutes more. Repeat with remaining fries.
  6. 6 Divide fries among 4 serving plates. Drizzle cucumber sauce over the top of the fries. Garnish each plate with red onion strips, Kalamata olives, and grape tomatoes.

By Soup Loving Nicole

My Big Fat Greek Baked Beans
Dinner Greek

My Big Fat Greek Baked Beans

4.5

Prep
15 min
Cook
105 min
Total
600 min

Instructions

  1. 1 Place corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours or overnight.
  2. 2 Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place the dish onto a lined baking sheet to catch any spills.
  5. 5 Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  6. 6 Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

By John Mitzewich

Greek Spinach Rice (Spanakorizo)
Dinner Greek

Greek Spinach Rice (Spanakorizo)

4.9

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
  3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
  4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
  5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
  6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich

Greek-Inspired Stuffed Peppers
Dinner Greek

Greek-Inspired Stuffed Peppers

3.0

Prep
25 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place 1/2 cup rice in a container and cover with water. Allow to soak for the 15 or 20 minutes, and drain well.
  3. 3 Combine onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl; stir to combine. Add ground lamb and drained rice. Using your hands, mix well until ingredients are evenly distributed.
  4. 4 Slice bell peppers in half, top to bottom, and remove membranes and seeds. Evenly divide lamb mixture amongst each of the bell pepper halves. Set stuffed peppers in a shallow baking dish.
  5. 5 Bake in the preheated oven until filling is cooked through, about 40 minutes. An instant-read thermometer inserted into the filling should read 160 degrees F (71 degrees C). Allow to cool slightly, and garnish with tzatziki (see note). Sprinkle feta cheese crumbles and chopped tomatoes evenly over the stuffed peppers before serving.

By Bibi

Kolokithokeftedes (Greek Zucchini Fritters)
Dinner Greek

Kolokithokeftedes (Greek Zucchini Fritters)

3.0

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
  2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
  3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
  4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
  5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
  6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
  7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Greek-Style Chicken Salad
Dinner Greek

Greek-Style Chicken Salad

4.8

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
  2. 2 Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
  3. 3 Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
  4. 4 Stir salad and serve on lettuce leaves.

By janet

Tempeh Gyros
Lunch Greek

Tempeh Gyros

5.0

Prep
20 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
  2. 2 Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
  3. 3 Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
  6. 6 Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
  7. 7 Place pitas in the hot oven until warmed through, 3 to 5 minutes.
  8. 8 Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
  9. 9 Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.

By veggiesdontbite