Greek Night

This meal was fine. Nothing special.


I found the recipe for the beef in a cookbook called Everyday food – or something like that. The book was from Costco and it was the first thing I’ve made out of it. It was okay – Rather boring and unimaginative but it didn’t taste bad. It would’ve been good had the flavors in the marinade be more pronounced or if there was a dip for it.

Greek Beef Skewers

  • 750 grams of beef cut into 2.5 cm pieces



  • 100 g Greek yogurt
  • 1/2 onion grated
  • 2 cloves garlic, crushed
  • juice of 1/2 a lemon
  • 1 tbsp olive oil 
  • 3 tbsp chopped fresh mint
  • salt and pepper


Combine all ingredients, cover and refrigerate for four hours or overnight. 

Pre-heat BBQ to high. 

Thread beef onto skewers. Cook on BBQ for 10 to 12 minutes, turning 2 to 3 times.  

Greek Panzanella Salad

The Greek Panzanella Salad was from the new Barefoot Contessa Book. It was good, but nothing special. I haven’t cooked much from “How Easy Is That” but so far I have not been totally impressed. There are a lot of recipes that I have cooked before or seen before – I’m finding it rather uninspired. Although – I can’t wait to try the baked fontina.



  • Good olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • Kosher salt
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 pound feta cheese, cut in 1/2-inch cubes
  • 1/2 cup calamata olives, pitted


For the vinaigrette:

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil


Heat 3 tablespoons olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

This entry was posted in Mains, Recipes, Sides. Bookmark the permalink.

2 Responses to Greek Night

  1. Alison says:

    So good!!! I am coming over for dinner!

  2. Pingback: Meal Plan – Jan 30 to Feb 5, 2011 | Cook & Tell

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