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Ladolemono - Lemon Oil Sauce for Fish or Chicken
Greek

Ladolemono - Lemon Oil Sauce for Fish or Chicken

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.

By Allrecipes Member

Honey Syrup
Pantry Greek

Honey Syrup

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

Grilled Greek Potatoes
Dinner Greek

Grilled Greek Potatoes

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Pierce potatoes all over with a fork. Microwave until soft, about 15 minutes.
  2. 2 Combine lemon juice, olive oil, garlic, and Greek seasoning in a small bowl.
  3. 3 Cut potatoes in half lengthwise; score flesh and brush with seasoned oil.
  4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
  5. 5 Cook on the preheated grill, flesh-sides down, until browned, 10 to 15 minutes.

By Bren

Spicy Feta Dip
Appetizer Greek

Spicy Feta Dip

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
  2. 2 Purée red peppers, pepperoncini, and cayenne pepper in the food processor until smooth. Add pepper purée to feta.
  3. 3 Add ricotta cheese and lemon juice to feta-pepper purée mixture; mix until dip is uniform in texture and color. Transfer to a sealed container and refrigerate for at least 2 hours or overnight before serving.

By Jimmy the Greek

French Greek Salad Dressing
Greek

French Greek Salad Dressing

4.4

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes.
  2. 2 Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife.
  3. 3 Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.

By cheesemite

Greek Lemon-Garlic Chicken Thighs and Potatoes
Dinner Greek

Greek Lemon-Garlic Chicken Thighs and Potatoes

3.9

Prep
15 min
Cook
60 min
Total
195 min

Instructions

  1. 1 Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
  3. 3 Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
  4. 4 Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Virginia Vohasek

Greek-Style Lemon Potatoes
Dinner Greek

Greek-Style Lemon Potatoes

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread potatoes evenly in a large casserole dish.
  3. 3 Mix together olive oil, lemon juice, garlic, seasoned salt, chicken soup base, and Greek seasoning in a medium bowl until well combined. Pour over potatoes and stir to coat evenly.
  4. 4 Roast in the preheated oven, uncovered, until just tender, about 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue to bake until fork-tender, about 15 minutes.

By Ange

Greek Feta And Olive Spread
Appetizer Greek

Greek Feta And Olive Spread

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

By Michael Wells

Mediterranean Stuffed Swordfish
Dinner Greek

Mediterranean Stuffed Swordfish

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 Cut a slit in steak to create a pocket that is open on one side only. Mix together 1 tablespoon olive oil and lemon juice in a small bowl until well combined; brush over both sides of fish. Set aside.
  3. 3 Heat 1 teaspoon olive oil and garlic in a small skillet over medium heat. Cook spinach in hot oil and garlic until wilted. Remove from heat and stuff into pocket. Place feta in pocket over spinach.
  4. 4 Cook fish on the preheated grill for 8 minutes. Turn over and continue cooking until cooked through. An instant-read thermometer inserted into fish should read 145 degrees F (63 degrees C).

By Valerie

Pasteli (Greek Sesame Bars)
Dessert Greek

Pasteli (Greek Sesame Bars)

3.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Bring honey to a boil in a heavy saucepan or Dutch oven over medium heat, stirring with wooden spoon. Add sesame seeds, lemon juice, cinnamon, cardamom, and coriander, tossing to combine until light and golden.
  2. 2 Turn the dough onto a cookie sheet lined with half of the parchment or wax paper and fold the other half over the dough. Roll out dough between papers to a 1/4 inch thinness. Allow to cool.
  3. 3 Using a ruler and a pizza cutter or sharp knife, cut the dough through the papers into bars or squares of your favorite size. To serve, peel papers off and enjoy your sesame bar!

By Michael Kambas

Marinated Greek Chicken Kabobs
Greek

Marinated Greek Chicken Kabobs

4.4

Prep
30 min
Cook
15 min
Total
225 min

Instructions

  1. 1 In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat.
  3. 3 Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
  4. 4 Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

By katplusgoll

Greek Sheet Pan Salmon and Asparagus
Dinner Greek

Greek Sheet Pan Salmon and Asparagus

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cut salmon into 4 even pieces and place in the middle of the prepared sheet pan. Sprinkle with garlic salt. Scatter asparagus around salmon.
  3. 3 Stir together olive oil, lemon juice, and Greek seasoning in a small bowl. Combine feta cheese and olives in a second bowl.
  4. 4 Brush half the oil mixture over salmon and drizzle the remainder over the asparagus.
  5. 5 Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes, depending on thickness of the salmon. Sprinkle salmon with feta mixture during the last 5 minutes of cooking.

By France Cevallos

Dale's Lamb
Dinner Greek

Dale's Lamb

4.7

Prep
15 min
Cook
50 min
Total
570 min

Instructions

  1. 1 Mix the lemon juice, brown sugar, Dijon mustard, soy sauce, oil, garlic, ginger, salt, and pepper together in a medium bowl. Place lamb in a shallow container. Pour lemon juice mixture over lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
  2. 2 Preheat an outdoor grill for medium heat. Transfer marinade to a small saucepan and bring to a boil. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
  3. 3 Lightly oil the grill grate. Over indirect heat, grill lamb, turning occasionally, until cooked to a minimum internal temperature of 145 degrees F (63 degrees C), 40 to 50 minutes. Cool slightly, slice, and serve with marinade.

By JMHUEBB

Black Bean Hummus
Appetizer Greek

Black Bean Hummus

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain beans and reserve liquid.
  2. 2 Place garlic into the bowl of a food processor and pulse until minced. Add black beans, 2 tablespoons bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper; process until smooth, scraping down the sides as needed.
  3. 3 Taste and add additional bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper as needed. Transfer to a serving bowl and sprinkle with paprika. Arrange Greek olives over top.

By Allrecipes Member

Lamb Souvlaki
Dinner Greek

Lamb Souvlaki

4.9

Prep
15 min
Cook
10 min
Total
205 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl.
  3. 3 Add cubed lamb and stir until lamb is coated with marinade. Cover and refrigerate 3 hours, or overnight.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread marinated lamb onto skewers, reserving any remaining marinade.
  5. 5 Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.
  6. 6 Serve and enjoy!

By Kim's Cooking Now

Greek Lemon Potatoes
Dinner Greek

Greek Lemon Potatoes

4.9

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange potatoes in a single layer in a large baking dish or roasting pan.
  3. 3 Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
  4. 4 Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

By Allrecipes Editorial Team

Greek Rice Salad
Greek

Greek Rice Salad

4.5

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Bring brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool, fluffing occasionally with a fork.
  2. 2 Toss avocado and lemon juice together in a large bowl. Add tomatoes, cucumber, feta, onion, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined.
  3. 3 Fold cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.

By Audrey Noland

Spiced Sweet Roasted Red Pepper Hummus
Appetizer Greek

Spiced Sweet Roasted Red Pepper Hummus

4.7

Prep
15 min
Cook
Total
95 min

Instructions

  1. 1 In an electric blender or food processor, purée garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Use long pulses to process until mixture is fairly smooth and slightly fluffy, scraping down the sides in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour or up to 3 days.
  2. 2 Return to room temperature and sprinkle with chopped parsley before serving.

By MARBALET

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Roasted Artichoke Greek Salad
Dinner Greek

Roasted Artichoke Greek Salad

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
  3. 3 Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
  4. 4 While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
  5. 5 Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

By Heather

Grilled Spatchcocked Greek Chicken
Dinner Greek

Grilled Spatchcocked Greek Chicken

5.0

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
  4. 4 Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
  5. 5 Drizzle reserved oil mixture over the chicken. Carve and serve.

By Soup Loving Nicole

Greek-Style Potatoes
Dinner Greek

Greek-Style Potatoes

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange potatoes evenly in the bottom of a medium baking dish.
  3. 3 Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
  4. 4 Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.

By Cathie