Ever since this past December I’ve been obsessed with finding a way to make a delicious Greek combination plate at home. Why? Because one night I was driving back to the clinic to see a client. I was super hungry and I had a few minutes to spare, so I zipped into the parking lot of a Greek souvlaki joint I’d had my eye on for a while. The guy working the cash register had a runny nose and red eyes, but I had already promised my tummy a Grecian meal and I couldn’t turn back. The food was everything I’d hoped for, but I few days later I had a bad case of the flu. It was then I vowed to find a way to make a Greek chicken kebab, rice, hummus, tzatziki, and pita combo plate at home.
Behold the results of my quest:
Here are the recipes:
Hummus:
- 1 (15 0z) can chickpeas (garbanzo beans)
- 1 lemon
- 1 sprig fresh oregano (i didn’t have this so I used a 1/2 teaspoon of dried oregano)
- 1 clove garlic
- salt
- 1-2 rounded tbsp of tahini paste
- 1/2 cup of drained kalamata olives
Greek Rice Pilaf:
Saute in 1/4 cup olive oil:
- 1/2 cup onion (small dice)
- 1/2 cup celery (small dice)
- 1/2 cup carrot (small dice)
- 1 tbsp garlic minced
- salt and pepper to taste
When translucent add 2 cups long grain rice and stir to coat. Top with 3 1/2 cups boiling stock or water. Place in baking pan and tightly cover with foil. Bake in 400 degree oven 18 min, or until all water is gone.
Tzatziki Dip:
- 1 cup Greek yogurt (we used Quark, a European cultured cheese)
- 1/4 English cucumber chopped into small pieces
- 4 garlic cloves, crushed
- salt and pepper
Combine all ingredients, cover and rest for at least 1 hour.
Greek Chicken Kebabs:
- 2 tbsp olive oil
- Juice of one lemon
- 4 garlic cloves crushed
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp ground black pepper
- 2 lbs boneless, skinless chicken breast cut into 1 inch cubes
- 1 large red onion, cut into 1 inch chunks
- 2 bell peppers, I used a yellow and a red for a more colorful presentation, cut into 1 inch pieces
- 8 (8 inch) bamboo skewers
Combine first 6 ingredients and marinate chicken in for 1-2 hours. Preheat an outdoor grill for high heat, or an oven to 400 degrees. Thread chicken, onion wedges, pepper pieces alternately onto skewers. Discard remaining marinade. Grill skewers on prepared grill or oven broiler pan until the chicken is no longer pink and juices run clear.
Pita Bread
I just bought pocketless pita bread at the store and baked it in the oven at 400 degrees for a couple of minutes until it was lightly toasted. You want to make sure to buy the softer, fluffier style since that is the most authentic and what comes with the combo plate at most Greek restaurants.
Glen, Dallin and I were very pleased with how this meal turned out! I never have to risk my health at the local Greek food joint again. 
