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INGREDIENTS
  • 4  boneless skinless chicken breasts
  • 1/2 cup lemon juice about 2 lemons
  • 2  tablespoons  olive oil
  • 2  teaspoons  lemon pepper
  • 1  teaspoon  dried basil
  • 1  teaspoon  dried oregano
  • ¼  teaspoon  salt

INSTRUCTIONS
  • Cut chicken breasts into small, bite sized pieces, about 1 1/2 inches. Place chicken breast pieces in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
  • Let marinate in the fridge for 30 to 60 minutes.
  • Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
  • Preheat an outdoor grill to high heat.
  • Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.

NOTES

OVEN INSTRUCTIONS: Preheat your oven to 450 degrees Fahrenheit. Prepare the recipe as usual. Bake the kabobs on a lightly greased baking sheet for 12-15 minutes, turning half way through, and then broil on high for 3-4 minutes to brown the edges.

STOVETOP INSTRUCTIONS: Preheat a skillet or cast iron grill pan to high heat. Pan grill the kabobs in high heat for about 10 minutes, until the meat is cooked through, rotating every few minutes. Be careful not to crowd the pan.

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INGREDIENTS
  • 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
  • 6 garlic cloves crushed
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup olive oil
  • 1 lemon juice of (medium to large)
  • 1 tablespoon oregano dried
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • parsley for sprinkling at the end (completely optional)

INSTRUCTIONS 
  • Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
  • Pour the potato wedges into the dish/tray in an even layer.
  • Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
  • Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
  • Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
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INGREDIENTS
  • 2 cups long grain rice (uncooked)
  • Early Harvest Greek extra virgin olive oil
  • 1 medium yellow onion, chopped (just over 1 cup chopped onions)
  • 1 garlic clove, minced
  • 1/2 cup orzo pasta
  • 2 lemons, juice of (PLUS zest of 1 lemon)
  • 2 cups low sodium broth (chicken or vegetable broth will work)
  • Pinch salt
  • Large handful chopped fresh parsley
  • 1 tsp dill weed (dry dill)

INSTRUCTIONS
  1. Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
  2. Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking.  Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
  3. Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
  4. Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
  5. Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

NOTES
  • Cook’s tip #1: Do not skip washing and soaking the rice well, this is important to help get rid of excess starch which causes rice to be sticky (this rice is not meant to be sticky). Soaking the rice here also shortens the cooking time, making sure the interior of the grain actually cooks before the exterior looses its shape.
  • Cook’s Tip # 2: Once rice is finished, leave it covered and undisturbed in the pot for about 10 minutes before adding the herbs etc. Again, this helps maintain the texture and integrity of the rice.


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Ingredients
  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
  • 2 cloves garlic, chopped
  • 1 lemon, juice and zest
  • 1 tablespoon yogurt
  • 1/4 cup olive oil
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. Marinate the chicken in the mixture of the remaining ingredients in the fridge for 30 minutes to overnight.
  2. Grill the chicken over medium-high heat until cooked, about 2-4 minutes per side.
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INGREDIENTS
  • 1/2 of a large cucumber, unpeeled
  • 1 1/2 cups plain full-fat Greek yogurt
  • 2 large garlic cloves, finely minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh dill
​
​INSTRUCTIONS
  1. Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
  2. Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
  3. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.

Recipes

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