Marinated Greek Lemon Chicken Ka-Bobs

by Mary Papoulias-Platis

Post image for Marinated Greek Lemon Chicken Ka-Bobs

This recipe,  Marinated Greek Lemon Chicken Ka-Bobs is my go-to recipe when I cater or have a dinner party. The chicken is cut into small bite-size pieces and skewered for easy handling. These are so popular plan on serving at least two per person when entertaining. I do like to use olive oil for my marinade. Depending on the olive oil you choose, try and select a strong flavored extra virgin olive oil to enchance your chicken. Go to your nearest store or farmer’s market and taste several oils and choose the one you like.

If you would like more information on cooking with olive oil, you may want to purchase my cookbook, Cooking Techniques with Olive Oil:, where I teach you how to braise, poach, marinate and preserve with olive oil. It’s an award winning cookbook, and one you will keep on your shelf.

BUY COOKBOOK HERE

A tip is to cut the chicken into cubes the size you need, marinate then BBQ. Add to the clean skewers once the meat has cooled off a bit.  This will keep your skewers from burning. A simple party appetizer, once cooked, they can be refrigerated and served at room temperature. I use the short skewers and place two pieces per skewer. Here I added olives, but you can substitute cherry tomatoes, cucumber, or feta cheese squares. Add these after you have prepared the chicken. Take this with you to a party, it’s easy and a favorite dish of many!

Print

Marinated Greek Lemon Chicken Ka-Bobs

This is foolproof recipe for your family or for party size. Just double or triple according to your crowd. Simple and delicious serve warm or cold.
Course Appetizer
Cuisine Greek
Keyword chicken, Greek, kabobs, lemon
Servings 12
Author Mary Papoulias-Platis

Ingredients

  • 4 skinless large chicken breasts

Marinade

  • 1 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lemon

Presentation

  • Small wooden skewers
  • Your choice of: small tomatoes, olives, cucumbers chunks, feta squares
  • Lemons
  • olives, small tomatoes, cucumber

Instructions

  1. Cut the chicken breast in half lengthwise, then in thirds, so that you have six pieces per breast.

Marinade

  1. In a large bowl add the lemon juice and spices,salt, and pepper. Whisk in the olive oil.
  2. Add the chicken pieces to the bowl.
  3. Cover and refrigerate for at least a couple of hours or overnight.
  4. BBQ the chicken pieces only.
  5. Let cool then skewer. I prefer to skewer afterwards to keep the skewers from burning.
  6. Add the olives or condiment of your choice.
  7. Squeeze the fresh lemon over the warm chicken and serve.

Recipe Notes

Note: This recipe can be made the day before, and served at room temperature.

Other recipes on chicken:

Spatchcocked Greek Lemon Chicken with Potatoes

Greek Grilled Chicken Caesar Salad

Hot Fajita Chicken Wings with Guacamole

Let the Party Begin!

Mary

{ 1 comment }

Greek Holiday Party Appetizers

by Mary Papoulias-Platis

Post image for Greek Holiday Party Appetizers

 

 

 

 

 

 

Top row: Hummus Dip, Greek Garden Salsa, Ouzo Shrimp. Greek Meatballs with Yogurt Sauce, Cheese-Stuffed Filo Triangles, Marinated Peppers Second Row: Lemon-Marinated Chicken Ka-Bobs, Eggplant and Parsley Dip , Leek and Feta Pie, Cover: Kalamata Olive Spread

Planning a great party for the holidays or any time requires a balance of several flavors and textures. Here is a sample of Greek Holiday Party appetizers you can include at your next party.  Many of these dishes can be made ahead of time to allow you time with your guests!  To prepare for a smooth evening here are a few suggestions. Here is a a schedule that may help you with your planning: Each individual recipe has the details as to when to freeze and how. All recipes can be found under Appetizers.

Freeze ahead appetizers: The Cheese and Feta Triangles, Leek pie, Grape Leaves Several Days Ahead: Hummus, Bell Peppers, Marinate Chicken, Roast Peppers, Eggplant Dip
Make the Day Before: Chicken Ka-bobs, Meatballs, Cook Grape Leaves and Refrigerate, Marinate and BBQ or Roast Shrimp

The Day of the Party: Bake the Leek Pie,  Make the Greek Salsa,  Cut the Bread,  Assemble Platters,  Bake Cheese Triangles as your guests arrive.

More tips:

1. Select and label all your appetizers platters ahead of time. You don’t want to be caught without the right size at the last moment.

2. Set your table days ahead. Include a nice candle, flowers, or centerpiece.

3. Plan your menu so that most of your appetizers can be served at room temperature .

4. Set up your drinks and bar the night before.  Always have an ice bucket available.

5. Make sure you stock up on toothpicks, forks, and napkins, and deserts plates  next to your appetizers.

6. Buy fresh bread and crackers for your table. Slice bread a couple of hours in advance and place in zip-lock bags.

{ 6 comments }

Greek Herbal Meatballs – Keftedakia

by Mary Papoulias-Platis

Post image for Greek Herbal Meatballs – Keftedakia

These Greek Herbal Meatballs can be used as your companion for your favorite spaghetti, a delicious meatball sandwich and always as a great appetizer. For your party, if you have only meatballs and beer and wine served to your guests, they will love you. I use simple ingredients so that you can make these at the last moment. Feel free to substitute any salty cheese, wine for chicken broth or milk, or breadcrumbs from day-old bread. They can be frozen ahead of time and re-warmed or served cold, which is how I like them.  To avoid any frying, I bake these meatballs on a high temperature in the oven to give them a beautifully browned appearance, while saving calories. Here is the dipping sauce recipe for the meatballs: Greek Yogurt Sauce. 

Print

Greek Herbal Meatballs – Keftedakia

Can't pass these up at any party, bake these and freeze to save money and be prepared for any occasion.
Course Appetizers, Main Dish
Cuisine Greek
Keyword Greek, Herbal, kefthedakia, meatballs
Author Mary Papoulias-Platis

Ingredients

  • 1 pound lamb or ground beef
  • 1/2 cup grated onion, or finely chopped
  • 1 tablespoon minced garlic
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1/2 cup bread crumbs
  • 1/2 cup white wine
  • 1 egg, slightly beaten
  • 1/4 cup Greek Mizithra or Parmesan cheese
  • When I use cheese, I do not salt the meatballs. Use salt if omitting cheese

Instructions

  1. Place bread crumbs in a small bowl and add wine.(chicken broth or milk)
  2. Mix meat, onions, garlic, pepper, spices, cheese, and egg in a large bowl.

  3. Add breadcrumbs. Knead until well blended.

  4. Note: Roll and freeze at this point.
  5. Pre-heat oven to 425 degrees.
  6. Place foil in a baking sheet with or without a rack. Spray the pan and rack with cooking spray.
  7. Roll the meatballs into 1 -inch balls, and space them 1/2 inch apart for even baking.

  8. Bake in the middle of the oven for 30 minutes. Let Cool.

  9. Serve these meatballs on a platter, or place two skewered meatballs in a plastic cup or Chinese take-out box, add Greek Tzatziki sauce.
  10. Yields 2-3 dozen meatballs.

See other Greek appetizers:

Marinated Greek Lemon Chicken Ka-Bobs

Roasted Pepper Appetizer with Balsamic Vinegar

Savory Leek and Feta Phyllo Pie

Party On!

Mary 

{ 5 comments }

How To Roast Eggplant

by Mary Papoulias-Platis

Post image for How To Roast Eggplant

Roasted Eggplant Dip Instructions

 

Use this Cooking Technique with : The Roasted Eggplant Dip
Supplies you will need:
One sheet pan
A silpat, wax, parchment paper or just oil the pan.
A food processor, blender,or a bowl with a potato masher, or a mortar and pestle

Measure all your ingredients for the recipe.

Wash and cut the eggplant in half and place on sheet pan.

Roast eggplant in oven until softened.

Cool slightly and scoop out pulp.

Place in food processor and add all the ingredients, except parsley.

Process until smooth.

Place in bowl and add parsley. Check once again for seasonings.
Note: This can be made ahead of time and refrigerated several days ahead.

You may want to try my other eggplant recipes:

Weeknight Moussaka

Eggplant Potato Phyllo Pie

Eggplant Rounds Topped with Vegetables

Stuffed Eggplant with Grains

Eggplants are my favorite plants to grow in my summer garden. I try and find several varieties at the garden store, as they all taste a bit different.

Enjoy my recipes, 

Mary

{ 1 comment }

Stufffed Grape Leaves Dolmathes

by Mary Papoulias-Platis

Post image for Stufffed Grape Leaves Dolmathes

Making dolmathes with rice is the traditional recipe made in most Greek households .  Recently, I catered a party and the request was for dolmathes stuffed with something other than rice.  I changed the recipe from rice to quinoa stuffed grape leaves for the added nutritional value . They were a hit!  The recipe can be made with quinoa , rice, or bulgar. I make these appetizer size during the holidays. And if you need time to set up and clean your house, this is a perfect party food because you can  freeze them ahead of time, and cook them the night before. They can be served at room temperature or warm. Serve these grape leaves with the yogurt dip called Tzatziki sauce.

I have provided  Cooking Techniques for this recipe for you to follow.

 

Print

Rice or Quinoa Stuffed Grape Leaves “Dolmathes”

An updated version of the traditional Greek Dolmathes is this more healthful dish using the seed "Quinoa". A pure protein to improve and make this dish a winner! I do make these the traditional methods using rice for my family, and so can you.

Course Appetizer or Side Dish
Cuisine Greek
Keyword dolmathes, grapeleaves, Greek
Servings 90
Author Mary Papoulias-Platis

Ingredients

  • 2 cups rice or quinoa uncooked
  • 1 16 oz. jar of grape leaves, rinsed in warm water and dried
  • 4 large onions, chopped
  • 1 fresh tomato, chopped
  • 1 cup toasted pine nuts
  • Juice of two lemons
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped fresh dill or 2 tablespoons dry dill
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3-4 lemons, thinly sliced
  • 6 cups of water

Instructions

Grape Leaves Prep

  1. Take grape leaves out of jar, and unfold carefully and place in a large bowl of warm water. (I use my sink)
  2. Carefully separate the leaves, so they do not tear.
  3. Lay out to dry on a towel, paper towel, or on a sieve.

Filling

  1. Chop the onions in a food processor or by hand.
  2. In a large saute pan add the oil and the onions, tomato, and lemon juice and cook on low for 20-30 minutes until soft, not browned. Cool.
  3. Place pine nuts in a frying pan and cook on medium until lightly brown.
  4. In a large bowl place the onions, uncooked quinoa, or rice, dill,salt and pepper and pine nuts and mix well.
  5. Let the filling cool.

Prep Cooking Pan

  1. Before rolling prepare your pan.
  2. Place slices of lemon on the bottom of a deep dutch oven.
  3. Add one layer of grape leaves on top of the lemon slices. ( I use the torn leaves)
  4. Lay one leaf at a time on your work surface. Snip off stem. Veins side up!
  5. Place stem side of leaf facing you.
  6. Place filling on leaf.
  7. Begin rolling your grape leaves.
  8. Snugly lay the grape leaves on the bottom of the pan.
  9. Continue rolling and layering until all the rice is used up.
  10. Cover the last layer with sliced lemons.
  11. Add a layer of grape leaves.
  12. Freeze at this point. Tightly cover your pot with clear wrap then foil. When ready to cook, continue with recipe. Do not need to defrost but add 15 minutes on to cooking time.
  13. Pour 6 cups of water into the dutch oven.
  14. Place a plate over the top of the leaves to keep them from floating to the top.
  15. Place the cover on the dutch oven.
  16. Bring to a soft boil, and reduce heat to low, and simmer for 45 minutes.
  17. Cool for at least an hour before serving.

For a party: Cook these the night before and refrigerate. Can be served at room temperature.

Enjoy these delicious grape leaves!

Mary

 

{ 9 comments }

Cooking Techniques for Quinoa-Stuffed Grape Leaves

by Mary Papoulias-Platis

Post image for Cooking Techniques for Quinoa-Stuffed Grape Leaves

Use this Cooking Technique for the recipe: Let’s Stuff It! Quinoa-Stuffed Grape Leaves here: http://bit.ly/hlUi9R

Materials you will need:
a deep dutch oven
a large skillet
a small plate
1 glass bowl
a large spoon
1 sieve or paper towels


In a sink or large bowl rinse grape leaves in cold water. Place leaves to dry on a sieve or on paper towels.


In a large skillet saute onions until soft.


Add tomato, dill, salt, and pepper . Continue cooking for 10 minutes or until all liquid as been absorbed.

Stir in uncooked quinoa. ( rinsed and drained) or uncooked rice.


Cut of the stem.


Place 1 teaspoon  to 1 1/2 teaspoon of filling in the leaf, vein side up.


Roll the stem side up to the center, carefully tucking under the filling.


Fold in the sides, and continue to roll. Place seam side down in pan snugly. Continue with the recipe from the link above.

You may enjoy adding these stuffed recipes to your files:

Stuffed Green Peppers with Lamb

Stuffed Greek Tomatoes and Zucchini

Stuffed Eggplant with Grains

Enjoy your dolmathes!

Mary

{ 0 comments }

Greek Yogurt Sauce “Tzatziki Sauce”

by Mary Papoulias-Platis

Post image for Greek Yogurt Sauce “Tzatziki Sauce”

Greek Yogurt sauce called Tzatziki is used as a staple in the Greek family kitchen for deserts, sauces, and main dishes.  Many of you know this yogurt sauce as the Gyros sandwich sauce. Tzatziki  is a healthful alternative to many condiments in today’s American diet. Use this sauce for topping your baked potato, as a dipping sauce for your vegetables, as a sauce for kabobs, and a topping for your sandwich. I use whole-milk yogurt for this recipe, because I tend to find that the low-fat yogurt makes the sauce too watery. This can be made days ahead of time and served at room temperature.

I add fresh dill but dried will do in a pinch.

First, grate your cucumber, so it can drain while you prepare the rest of the ingredients. I like to leave some of the peel for color and flavor. But, you can peel the entire cucumber.

Press down with your hand, to get all the juice out. If you don’t have a sieve, you can use a kitchen towel and just squeeze it out with  your hands.  Add the cucumber to the yogurt with the remaining ingredients.

Makes: 2 cups

Print

Greek Yogurt Sauce - Tzatziki

Greek yogurt dip can be used with main dishes, grilled vegetables, and with fruit.
Course sauce
Cuisine Greek
Keyword appetizer, california greek, Greek, yogurt
Author Mary Platis-Papoulias

Ingredients

  • 2 cups whole-milk plain yogurt
  • 2 garlic cloves, crushed
  • 1 cucumber shredded or finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh dill or 1/2 teaspoon dry dill
  • salt and pepper to taste

Instructions

  1. Wash and dry the cucumber. Shred or finely chop the cucumber and place in a colander to drain. Or pat dry with a paper towel.
  2. Place the yogurt in a bowl and add the garlic.
  3. Whisk in the olive oil and vinegar.
  4. Add the cucumber, salt, pepper, and dill. Stir.
  5. For a party: Can be made ahead and refrigerated. Can be served at room temperature.

Recipe Notes

Can be doubled.

Depending on the yogurt company you use, adjust the seasonings to your taste. Often times I need more vinegar, olive oil, and garlic. You can use regular yogurt, just place it in a sieve and drain it overnight. Pour out the water.

Have fun with it, and keep it on hand for many other uses.

Can be made with the following recipes:

Stuffed Grape Leaves

Greek Grape Leaves
Greek Meatballs

Greek Herbal Meatballs

Chicken Ka-Bobs


Pita Chips

It’s a Greek Experience,

Enjoy,

Mary

{ 3 comments }

Planting A Winter Greek Garden

by Mary Papoulias-Platis

Planting a winter garden might be something most people don’t do in many parts of our country, but after seeing my girlfriend’s garden last winter, I decided to try it for the first time. I gathered all my seeds and planned out my space according to what we need in our Greek cuisine to make many of our dishes.

Steps to a Greek Winter Garden

  1. The first step is to prepare your soil. If you have a compost bin, you’re ahead of the game! Or go to your garden store and select a good quality organic garden.
  2. We do have a worm box that we feed our scraps too, but you can purchased worm castings at your local farmer’s market.
  3. Don’t forget to fertilize your plants with a good organic mix.
  4. And if you need to add insects, such as ladybugs they can be purchased at a garden store as well.

In the first box I planted artichokes, broccoli, cauliflower, and green cabbage.  In between the main plants I added various lettuces and rapini.

In the middle box, I planted sugar snap peas, beets, green bib lettuce, spinach, kale, lettuce, and parsley.

In the last box, snap peas to climb (because I love them), red lettuce, amaranth, mustard greens, arugula ,sage and marjoram .

Hopefully, if the weather behaves I will shoot current pictures as the plants mature.
So, give it a try, pick your favorite winter vegetables,  and most of all have fun!

Go Greek in the Garden!

Mary 

{ 0 comments }

A Greek Thanksgiving?

by Mary Papoulias-Platis

Post image for A Greek Thanksgiving?

It wasn’t until I was an adult did I realize I had missed out on an All-American Thanksgiving dinner and festivities!  Not that we didn’t eat on Thanksgiving Day, it’s just that it was a little different. Okay I’m lying, it was incredibly unusual and bizarre.

From the beginning, attending school in America as a Greek girl was very strange. In kindergarten, we learned about the Native-Americans and pilgrims. We all acted in a play with funny pilgrim hats and Native-American vests that we had made in class. Can you imagine a Greek girl as a pilgrim? Well, in many ways I guess I was one. My mother and father made the big pilgrimage from Greece; was that the same thing? In my house we learned about the Germans and all the devastation they caused the Greeks during WWII. Was this the same thing? As a kindergartner, I couldn’t  figure out where pilgrims fit into our story or where they fit into my heritage.

What confused me the most was this special meal we were suppose to have on Thanksgiving Day – turkey, dressing, mashed potatoes, corn..CORN!  Then came the feast. We all gathered around the lunch tables in class and ate this funny meal that the parents helped prepare. Where was my mom? And what was this food? Can you imagine what I might have been thinking as a five-year old? This was far from what we had in my Greek home. We ate a big fat leg of lamb, spanakopita, moussaka, and baklava!  Where did I fit in here? I didn’t.
Year after year, the following week after Thanksgiving in class, we were asked to write about our Thanksgiving Day in our journals. (Thank God we didn’t write in kindergarten!) What was I suppose to say? We didn’t wear those funny hats and vests, and we didn’t have a turkey, mashed potatoes, or cranberry sauce. And pumpkin pie… that was just an image in a picture book one of our teachers read to us. I was totally confused about this holiday.

Though we were Greek, we did celebrate Thanksgiving-just in our own way. Every year we rotated families. We gathered together in one of our many aunts homes with more cousins than I ever wished to see. My cousins and I spent the majority of the day eating traditional Greek food and observing our parents singing and dancing to old Greek tunes!
As I grew older, way older, I still had no clue! Sure, by then my mother cooked a turkey under pressure from her three kids to conform to the norms of the Thanksgiving ritual, but it wasn’t stuffed! There was no gravy or mashed potatoes! No cranberry sauce, except for that canned stuff that looked like a spiral jellyfish. Just a small turkey with all the wonderful Greek side dishes… I had never had the opportunity to go next-door or visit one of my girlfriends for a look into their Thanksgiving day and happenings. I just assumed everyone did what we did. Eat their favorite foods.

It wasn’t until I got married, yes I did marry a Greek boy, did I experience what a real Thanksgiving menu was like. My husband’s mother was second-generation, so she adapted well to the American traditions cooking all the traditional fixings. This is what I had missed out on all these years. Can you imagine how excited I was to finally eat a stuffed turkey with dressing, real cranberry sauce, yams, mashed potatoes! Finally, I knew how to prepare a real Thanksgiving meal!

The year we had moved into our first house in Pomona, we decided to invite everyone to our home to celebrate our first Thanksgiving  together as one family. And we did. And yes I made my first turkey, dressing, mashed potatoes, and pumpkin pie! I loved every minute of it, and for many years after that I finally understood what this special holiday was all about.

As a kindergarten teacher, I look back at the many years of cooking I had done with all of my wonderful students. I reminisce about how I taught them about this special day. To this day, I will never forget the many costumes Sue Yezbak, my kindergarten aide, and I made year after year for our special students. I felt  proud to be an American-Greek girl willing and happy to celebrate our special Thanksgiving history with our classes. Sue and I went a little further and cooked year-around with our students. It must have been the Greek in me and the Lebanese in her that made us understand the importance of food and taking the time to sit down and enjoy our food together as a class.

Thanksgiving is not about the food we eat, it’s about the extra-time you take to invite your friends and family into your home, to share wonderful memories and to make new traditions. It’s about taking the time to sit down for the day to a bountiful table of good food and company!

Happy Thanksgiving to Everyone!

Mary

{ 4 comments }

← Previous Entries

Next Entries →