Category: Mediterranean

Green Goddess Chicken Thighs

Created on 8/23/2023

Ingredients:

  • 4 oil-packed anchovy fillets
  • 2 garlic cloves, smashed
  • 3 (heaping) cups mixed tender herbs (such as dill, parsley, cilantro, basil, mint, tarragon, and/or chives), plus more for serving
  • ¾ cup plain whole-milk yogurt, sour cream, or buttermilk
  • 3 Tbsp. extra-virgin olive oil, plus more
  • 2 lemons, divided
  • Kosher salt, freshly ground pepper
  • 1½ lb. skinless, boneless chicken thighs, patted dry
  • 3 medium radishes, trimmed, thinly sliced into rounds

Instructions:

Step One: Combine anchovies, garlic, herbs, yogurt, and 3 Tbsp. oil in a blender. Finely grate zest from 1 lemon into blender. Cut lemon in half and squeeze juice into blender; purée until smooth. Season dressing with salt and pepper

Step Two: Pour half of dressing into a large bowl. Using a knife, make 3 short shallow slits across smoother side of chicken thighs (this will help the marinade penetrate quickly); season with salt. Transfer chicken to bowl with dressing and toss to coat with tongs. Let sit at room temperature at least 30 minutes, or cover and chill up to 12 hours. If chilling, let chicken sit at room temperature 1 hour before grilling

Step Three: Prepare a grill for medium heat; lightly oil grate. Remove chicken from marinade, letting excess drip back into bowl, and grill, turning every minute or so, until cooked through and beginning to char in spots, 8–10 minutes. Transfer chicken to a platter and let rest 5–10 minutes before serving

Step Four: Cut remaining lemon into wedges. Arrange radishes and more herbs over chicken; drizzle with a little oil and season with salt and pepper. Serve with lemon wedges and remaining dressing

Avgolomeno Soup

Created on 8/17/2023

Ingredients:

  • 6 pieces small-medium size chicken thighs (bone-in and skin on) – about 1¾ pounds total, pat the chicken dry with paper towels
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1½ tablespoons minced garlic
  • 6 cups low-sodium chicken broth
  • ¾ cup uncooked long-grain white rice, (rinsed and drained)
  • ½ teaspoon kosher salt, (optional)
  • 3 egg yolks
  • 3 tablespoons lemon juice
  • 2 teaspoons fresh dill (optional)
  • Parsley, chopped for garnish

Instructions:

Step One: Season the chicken thighs with salt and black pepper. Press the “Sauté” key and when the instant pot displays “hot”, heat the oil and sear the chicken for 5 minutes on each side. Set aside

Step Two: Add the onion, cook until tender for 3-4 minutes. Add garlic, cook just until fragrant. Add in the broth. Be sure to scrape up any brown bits from the bottom of pan to flavor the soup and to prevent burning

Step Three: Add the rinsed rice, salt (optional), and the seared chicken thighs back into the pot. Secure the lid and set it to “manual” on high for 5 minutes. Once the cooking cycle is completed, let the pressure release naturally for at least 15 minutes then move the valve to venting to release the remaining pressure. Transfer the chicken thighs to a plate and shred into small pieces

Step Four: Fill a blender with a cup of rice and broth mixture, egg yolks, lemon juice and dill (optional). Puree until smooth. Return the pureed soup and shredded chicken into the pot, simmer until thickened slightly for a few minutes. Do not let it come to a boil, stirring often. Add more salt, pepper, and/ or lemon if necessary and according to your liking. Garnish with parsley

Notes: Don’t forget to rinse and drain the rice before cooking. If more lemon juice is needed, add in small increments of 1 teaspoon at a time. If you want a thinner soup you can add more broth later. Do not fill your Instant Pot more than ⅔ full

Tzaziki Sauce

Created on 8/15/2023

Ingredients:

  • 1 cup Full-Fat Greek Yogurt
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons Lemon Juice
  • 2 teaspoons Fresh Dill
  • 2 teaspoons Fresh Parsley
  • 2 cloves Garlic (minced)
  • ½ teaspoon Sea Salt
  • 1 ½ cups Cucumber (minced or grated; ~ 1 medium 8-ounce cucumber)

Instructions:

Step One:  In a medium bowl, whisk together all ingredients except the cucumber

Step Two: Wrap the minced cucumber in a kitchen towel and squeeze over the sink to release as much water as possible

Step Three: Stir the cucumber into the bowl

Notes: This sauce pairs well with this doner kebab and it’s also great on sandwiches!

Beef Doner Kebob

Created on 8/15/2023

Ingredients:

  • 1 large onion
  • 2lb ground beef (15% fat)
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon isot pepper (or paprika)
  • 4 tablespoons yogurt
  • 2 tablespoons milk
  • 2 tablespoons butter to cook döner

Instructions:

Step One: Puree the onion in a food processor. Sieve its juice into a large mixing bowl. We just need the juice

Step Two: Put the ground beef, döner kebab seasoning, salt, yogurt and milk in the same bowl. Combine them well using your hand. Give it a log shape

Step Three: Transfer it on a baking paper and wrap it tightly.  Let it rest in the fridge for 2 hours. Then transfer it to the freezer and let it sit there for 8 hours or overnight

Step Four: Remove it from the freezer and let it sit on the counter for 5 minutes. Hold the döner log with a piece of baking paper and carefully make large thin slices using a sharp knife

Step Five: Heat one teaspoon butter in a non stick pan over high heat. Line sliced döner pieces in a single layer and cook both sides until nicely brown

Step Six: Cook döner in batches and never overload the pan

Notes: Drizzle this tzatziki sauce on top for extra flavor!