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The Best Lamb Chops
Dinner Greek

The Best Lamb Chops

4.7

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cut away excess fat from lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Season lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  3. 3 Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  4. 4 Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.

By Lucky Noodles

Greek Chicken
Dinner Greek

Greek Chicken

4.7

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator for 2 to 3 hours.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Karen

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-Inspired Air Fryer Cornish Hen
Dinner Greek

Greek-Inspired Air Fryer Cornish Hen

4.8

Prep
5 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
  2. 2 Whisk together olive oil, oregano, dill, garlic powder, onion powder, rosemary, and paprika together. Brush mixture on all sides of the hen, paying particular attention the the wings and legs.
  3. 3 Place hen in the basket of the air fryer and cook for 30 minutes. Transfer to a cutting board and let rest 10 minutes before serving.

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

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

Feta-Brined Chicken Breasts
Dinner Greek

Feta-Brined Chicken Breasts

4.7

Prep
20 min
Cook
25 min
Total
525 min

Instructions

  1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
  2. 2 Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
  3. 3 Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
  6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Venison Gyros
Lunch Greek

Venison Gyros

4.7

Prep
15 min
Cook
50 min
Total
185 min

Instructions

  1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
  2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

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

Traditional Gyro Meat
Dinner Greek

Traditional Gyro Meat

4.6

Prep
15 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
  3. 3 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
  4. 4 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
  5. 5 Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
  6. 6 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  7. 7 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
  8. 8 Serve and enjoy!

By The Dread Pirate Paramour

American Gyros
Lunch Greek

American Gyros

4.9

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
  2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
  3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
  4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
  5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Oven-Roasted Greek Potatoes
Dinner Greek

Oven-Roasted Greek Potatoes

4.2

Prep
25 min
Cook
75 min
Total
580 min

Instructions

  1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

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 Lemon Chicken and Potatoes
Dinner Greek

Greek Lemon Chicken and Potatoes

4.8

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  2. 2 Place chicken and potatoes in a large bowl. Add lemon juice, olive oil, garlic, dried oregano, salt, rosemary, black pepper, and cayenne. Toss until chicken and potatoes are evenly coated.
  3. 3 Place chicken pieces skin-side up in the prepared pan. Tuck potato pieces around chicken. Drizzle with 2/3 cup chicken broth. Spoon any remaining marinade from the bowl over chicken and potatoes.
  4. 4 Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, then place chicken skin-side up again.
  5. 5 Continue baking until chicken is browned and cooked through, about 25 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).
  6. 6 Transfer chicken to a serving platter and keep warm; leave potatoes in the pan.
  7. 7 Turn on the broiler, or set oven to highest heat. Toss potatoes again to coat in pan juices. Place the pan under the broiler and broil until potatoes are crisped, about 3 minutes.
  8. 8 Transfer potatoes to the platter with chicken.
  9. 9 Place the roasting pan on the stovetop over medium heat. Add the remaining 1/3 cup chicken broth and scrape up browned bits from the bottom of the pan.
  10. 10 Strain pan juices into a measuring cup and pour over chicken and potatoes.
  11. 11 Sprinkle with fresh oregano. Serve and enjoy!

By John Mitzewich

Dorothy's Stefado
Dinner Greek

Dorothy's Stefado

4.5

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
  2. 2 Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

By Kathy Bezemes Walstrom

Light and Easy Greek Potato Salad
Salad Greek

Light and Easy Greek Potato Salad

4.7

Prep
30 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain and chill in freezer until cold, about 30 minutes.
  2. 2 Slice potatoes into chunks and place in a large salad bowl; toss potatoes with green onion.
  3. 3 Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour dressing over potatoes and toss to caot. Serve immediately or chill until serving time.

By UAReba

Beef Stifado in the Slow Cooker
Dinner Greek

Beef Stifado in the Slow Cooker

4.3

Prep
15 min
Cook
370 min
Total
385 min

Instructions

  1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
  2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
  3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
  4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

By Allrecipes Member

Greek Lentil Soup (Fakes)
Dinner Greek

Greek Lentil Soup (Fakes)

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain.
  2. 2 Heat olive oil in a saucepan over medium heat. Add onion, carrot, and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Pour in lentils, then add 1 quart water, bay leaves, oregano, and rosemary. Bring to a boil. Cover and reduce heat to medium-low; simmer for 10 minutes.
  3. 3 Stir in tomato paste; season with salt and pepper. Cover and simmer, stirring occasionally, until lentils have softened, 30 to 40 minutes. Add additional water if soup becomes too thick. Drizzle with olive oil and red wine vinegar to serve.

By Diana Moutsopoulos

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

Grilled Greek Chicken Breasts with Whipped Feta
Dinner Greek

Grilled Greek Chicken Breasts with Whipped Feta

4.9

Prep
15 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut chicken breasts in half lengthwise.
  3. 3 Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
  4. 4 Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
  5. 5 Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
  6. 6 Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
  7. 7 Spread whipped feta onto a serving platter or plate; place chicken over top.
  8. 8 Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.

By John Mitzewich

Traditional Gyros
Dinner Greek

Traditional Gyros

4.4

Prep
15 min
Cook
45 min
Total
195 min

Instructions

  1. 1 Place onion in a food processor and finely chop. Transfer onion to a piece of cheesecloth and squeeze out the liquid. Place onion in a large bowl.
  2. 2 Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C).
  4. 4 Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place the loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides for a water bath.
  5. 5 Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
  6. 6 Thinly slice the cooked gyro meat loaf.
  7. 7 Spread 1 tablespoon hummus onto each pita bread. Then top each with some of the gyro meat slices, shredded lettuce, tomato slices, red onion slices, feta cheese crumbles, and 2 tablespoons tzatziki sauce to complete each sandwich.

By BetterCookingForSingleFathers

Greek-Style Beef Stew (Stifado)
Dinner Greek

Greek-Style Beef Stew (Stifado)

4.9

Prep
25 min
Cook
155 min
Total
185 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
  7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
  10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  11. 11 Taste and adjust seasonings before serving.
  12. 12 Serve and enjoy!

By John Mitzewich

Greek-Stuffed Chicken Breast with Lemon Sauce
Dinner Greek

Greek-Stuffed Chicken Breast with Lemon Sauce

4.2

Prep
30 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
  4. 4 Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
  5. 5 Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
  6. 6 Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
  7. 7 Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

By tcasa

Greek Style Beef Stew
Dinner Greek

Greek Style Beef Stew

4.3

Prep
35 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
  2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
  3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
  4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
  5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Greek Chicken and Potato Bowl
Lunch Greek

Greek Chicken and Potato Bowl

4.8

Prep
20 min
Cook
45 min
Total
425 min

Instructions

  1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
  2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
  3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
  4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
  5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
  6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
  7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
  8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
  9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
  10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Chicken Gyros
Lunch Greek

Chicken Gyros

5.0

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
  2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
  3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
  5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
  6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
  7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
  8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Rosemary Garlic Infused Olive Oil
Pantry American

Rosemary Garlic Infused Olive Oil

5.0

Prep
5 min
Cook
Total
10085 min

Instructions

  1. 1 Place garlic and dried rosemary sprigs in a glass container with a spout. Pour in olive oil using a funnel. Seal bottle and shake to combine. Refrigerate until flavors infuse, at least 1 week.

By Krystal

Rosemary Garlic Rub

Rosemary Garlic Rub

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix black pepper, kosher salt, fresh rosemary, dried rosemary, and garlic in a small bowl.
  2. 2 Gradually stir enough olive oil into spice mixture to form a thick paste. Rub into desired meats before grilling.

By Christopher Anderson

Microwave Rosemary Apples
Dinner

Microwave Rosemary Apples

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut each apple into 16 wedges and place in a microwave-safe dish.
  2. 2 Sprinkle apples with rosemary, cinnamon sugar, and water. Stir the apples and cover the dish. Microwave on high until tender, about 4 minutes, stirring halfway through.

By lutzflcat