Monday, June 29, 2009
Summer Greek Feast
This picture gives you the complete wrong impression that my son would actually eat all of this wonderful food. He won't. He'll eat the pita chips and hummus. The rest he will point at and say, 'no like this!'. 'sigh' - one day perhaps.
This Greek themed dinner included hummus, tzatziki, Greek Salad (all of which I've posted before), BBQ chicken skewers and pita chips.
BBQ Greek Chicken Skewers
2 boneless skinless chicken breasts
1/4 cup Greek Seasoning
Chop the chicken into 1 inch cubes. Toss everything into a bowl, coating all your chicken pieces well with the seasoning. Thread the chicken cubes onto the skewers. BBQ until the meat is cooked through.
Seasoned Pita Chips
This recipe comes from Eat, Shrink and Be Merry by Janet and Greta Podleski. (Titled Bewedged)
1 1/2 tbsp dried rosemary
2/3 cup grated Parmesan cheese (I used the shaker, not grated, it was fine)
3 6 inch pita rounds (with pockets)
1 tbsp olive oil
1 tbsp butter, melted
1/4 tsp each garlic powder and onion powder
Preheat oven to 350*. Crush the dried rosemary with your fingers and combine it with the Parmesan cheese in a small bowl. Set aside. Using a sharp knife or kithen scissors (I used a pizza cutter), cut each pita into 6 equal wedges (I thought these were too big so I cut them into 12). Peel back the layers so you end up with double the wedges. Place the wedges, rough side up, on a large baking sheet. Do not overlap (I ended up using 2 sheets). In another small bowl combine the melted butter and olive oil. Brush the olive oil mixture over all the wedges. Sprinkle wit the cheese/rosemary mixture. Bake on a middle oven rack for about 10 minutes. Watch that they don't burn! Excellent dipped in hummus!