The Greek Goddess

Making Greek food is one thing I love to do. While I really only have 3 recipes in my repertoire, they are my favorite 3 things to make. I’ve become so accustom to the way I make them that I don’t like ordering them at restaurants because they don’t taste as good as when I make them! So, with out further  adieu…my ‘famous’ Greek Potatoes, Greek Salad, and Chicken Kebabs!

Greek Lemon-Oregano Potatoes

Greek Potatoes
Greek Potatoes
Greek Potatoes
Greek Potatoes

These will be the best potatoes you have ever eaten.

Ingredients

  • 2 large Russet potatoes, peeled
  • 1 cup water
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 4 tbsp dried oregano
  • salt and pepper to taste

We find this is the perfect amount for 2 people. Estimate a potatoe per person.

Steps

Set the oven for 500 degrees.

Peel the potatoes cut into large chunks (see pictures). Place them in a baking dish making sure they all lay in a single layer.  

Add water, olive oil, lemon juice, dried oregano, salt and pepper. Toss potatoes until well coated.

Bake uncovered about 50 minutes, until fork-tender and brown on the edges. Turn potatoes halfway through for even browning, and you can add water if all the liquid has been absorbed.

Then commence stuffing your face with the most amazing potatoes of your LIFE!

BBQ’d Lemon-Oregano Chicken Kebabs

Marinating ChickenMarinating Chicken
Greek Kebabs
Greek Kebabs

This recipe we got from our Weber Grill/Cook Book.

Ingredients

  • 2 chicken breasts, cubed
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tablespoon dried oregano
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • salt and pepper to taste

Steps

In a medium bowl whisk the marinade ingredients.

Cut chicken breasts into cubes and place them in the bowl to marinade making sure they are all evenly coated. Cover with plastic wrap and refrigerate 1 to 2 hours.

Before grilling skewer the chicken to make 4 even kebabs.

Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the meat is firm and the juices run clear, 6 to 8 minutes, turning once or twice.

Nom nom KEBABS!

Greek Salad

Greek Salad
Greek Salad

Hello Veggie Delight!

Ingredients

  • 1 large red pepper
  • 1 cucumber
  • 1/2 red onion
  • 1 cup cherry tomatoes
  • 1/2 cup Feta cheese
  • Olive Oil and Lemon juice to taste
  • Clubhouse Greek Seasoning

Steps

Chop all the veggies up into small chunks. Do the same with the Feta cheese. Toss with olive oil, lemon juice, and seasoning to taste!

This is really recipe is really easy, and also leave itself open for interpretation. Feel free to add olives, leave out one of the veggies you don’t like, or add more! The Greek seasoning tastes great and comes with some other Greek recipes to try.

Greek Dinner Time!
Nom nom nom

Elisa (our friend who is here from Italy for a few months, remember?) came over for dinner last night because she needed Chad to look at her computer. It was her first time ever having Greek food, other then eating a Pita. She loved the potatoes, as do every person I have ever served them too. I’m telling you people, you need to make these potatoes! Unless you don’t like potatoes, or lemon, or oregano. Then that would kind of be sad :(

An Italian making Greek food. Thats who I am!

 

7 thoughts on “The Greek Goddess

  1. Thank you for this!! I am going to make those potatoes this week for sure, you’ve inspired me :) You should post recipes more often – it sounds like you’re an amazing cook and you can help inspire those of us who aren’t so ambitious with food (but want to be!) :)

  2. Totally going to make all of those recipes! I haven’t been able to get my greek potatoes as good as the restaurant ones, but yours look identical!!

  3. I have been waiting for you to post the lemon potato recipe forever! I am going to try making them this weekend. Thanks Danielle!