My first thoughts of Greek Week were a total struggle – none of my Cookbooks have any greek recipes in them, Ben hates Greek food for some reason, and so really, what was I going to do?
Thankfully a well timed dinner party put an answer to that, and the Taste website came through with some non-traditional Greek foods for me to try.
And here is my final installment for Greek Week – Souvlakis! That was Bens only request for Greek Week – “Can’t we just have souvlakis?”
So, sure we can!
I tried really hard to find a recipe in my cookbooks… the closest I got was Stephanie Alexanders Cooks Companion.
The recipe is simply:
Souvlaki, more or less
Serve seared, with a sprinkle of sumac on a grilled potato flatbread with Baba Ghanoush, Tabbouleh, and Lois’s Roasted Red Pepper dish.
So yeah… that didn’t help me much. I turned again to the taste website and decided that my souvlakis should have lebanese cucumbers in them, tomato, and then I made a hodge podge tabbouleh mixture – simply parsley, lemon and garlic, add some onions, a garlic mayo sauce and I was done. I coated the chicken in a Greek seasoning mixture I found in the spice aisle (and what a handy thing that was! Very authentic tasting!) and wrapped them all up in some wholemeal tortillas.
Not the most traditional of souvlakis, and it certainly didnt photograph well. But here I am, at the end of Greek week – with 4 very good recipes.
Now if only I can entice my Baklava making friend to share her recipe! mmmm!