Greek It Up

by zesty on July 22, 2011 · 7 comments

The end of the week is here… one must return to a normal life. But not until I share with you a Greek feast that will make your mouth water. On Wednesday night we were invited down to our friends camper for a little Greek. A little Greek was sure an understatement. I ate way too much and I had to unbutton my shorts in hope that I could stand up without exploding.

The lineup included homemade tzatziki, warm fresh pita rubbed with olive oil and done up on the grill, pork skewers, chicken skewers, amazing Greek salad and a couple of beers to wash it down.  Combining the tzatziki, chicken and pork with a bit of the salad on the warm pita bread to create a souvlaki… was out of this world.  I inhaled 4 of these bad boys plus a couple of servings of salad…. hence why the unbuttoning of the shorts.

The flavor was amazing. I ate so much that the next day when I woke up, I could smell garlic oozing out of my forearm… haha oh well. Live life and eat well.
I want to include the whole meal in this post even though I should break it out into three posts so you can get all the details. So first I will start with the tzatziki and move on from there.

Tzatziki Sauce


  • 1 500mg Tub of plain yogurt, strained over cheesecloth
  • 1 Cucumber, seeded, peeled and grated
  • 2-3 Cloves garlic, grated
  • 3 Tbsp. Olive oil
  • 2 Tbsp. Vinegar
  • Salt and Pepper


  1. Place a bowl underneath a strainer. Set the cheesecloth over a strainer and pour the yogurt inside and let starin for a few hours.
  2. Peel and seed the cucumber and than grate it on a towel. Once grated, ensure that you squeeze the water out of the cucumber. This will prevent the sauce from being to thin.
  3. In a large bowl, add the strained yogurt, the cucumber, olive oil, garlic, vinegar and salt and pepper.
  4. Mix well with a fork and taste for seasoning.
  5. ENJOY!

Zesty Tip: Do not mix with anything but a fork as it will remove more moisture from the cucumber and make the sauce thin. Leave the food processor away and go old school.

Chicken and Pork Marinade

(Based on 2lbs of both pork and chicken)


  • 3 Tbsp. Olive oil
  • Juice of 1 Lemon
  • 1 Head of garlic, chopped
  • 2 Tbsp. Oregano
  • 2 Tbsp. Cumin
  • Salt and pepper


  1. Cut your chicken and pork into cubes and set aside. Depending on the amount of chicken and pork create the marinade accordingly.
  2. In separate bowls place the chicken and pork. Toss in half the ingredients in each bowl.
  3. Mix and cover with saran wrap for up to 4-5 hours
  4. Soak the skewers in water for at least 30 minutes and let start placing the meat on the skewer. Once assembled, preheat the grill and set the skewers on to cook.
  5. Let these brown on each side turning occasionally. Cook time is about 10-12 minutes.
  6. ENJOY

Greek Salad

This salad was awesome. Simple and fresh but the flavor was out of this world. Crisp romaine lettuce, red onion, fresh tomatoes, cucumber, oregano, some olive oil and fresh salty feta cheese. YUM.

We left the olives off to the side as there were some nay-sayers on the olives. This is definitely a salad to have at least once a week. Amazing.  I actually was so excited to eat I forgot to take a picture of the final plate with the souvlaki…. oh dear.

I am heading back to the campground.  I just popped home to drop off some laundry and post for you.  Not sure if it is a beach day as of yet but we are having a big barbecue party tonight… I will fill you in next week.  Have a great weekend.

Take care


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