Greek Rice Salad
3 cups mixed rice blend, cooked (about 1 ½ cups dry)
¼ cup fresh lemon juice
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper
1 red bell pepper, chopped
1 (15 oz.) can chickpeas, drained and rinsed
1 cucumber, seeded and chopped
½ cup green onions, chopped
½ cup kalamata olives, chopped
2 cups spinach, torn
½ cup feta cheese, crumbled
Ina large bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt & pepper.
Add rice to dressing and toss to combine. Add bell pepper, chickpeas, cucumber, green onions and olives and gently combine. Before serving add in spinach, spread on serving platter and top with feta cheese.
Greek Chicken Kebabs with Tzatziki Sauce
Juice from 1 lemon
1 teaspoon DAK's Super Greek Spice Blend
2 tablespoon extra virgin olive oil
½ teaspoon salt
4 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
2 medium zucchini, cut into ½" thick slices
½ cup cucumber, peeled, seeded, and shredded $
½ cup plain low-fat yogurt
1 tablespoon lemon juice
¼ teaspoon salt or to taste
1 garlic clove, minced
To prepare marinade, combine the first 5 ingredients in a plastic bag, seal and shake to combine. Add chicken to bag, shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto skewers.
Preheat oven to 450 degrees. Place grill pan in oven to heat. Add skewers; cook6-8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1 garlic clove, stirring well. Serve the tzatziki sauce with chicken kebabs.