4 boneless skinless chicken breasts
2 red bell peppers
4 garlic cloves minced
Juice from one lemon
Small package of baby spinach
1 tbls dried oregano
Salt and pepper
200 grams of Greek feta crumbled
12 large soft tortilla wraps or 20 small
Two large tomatoes diced
Bring the chicken to room temperature first before grilling them. Take chicken, cover with wax paper and pound with a meat tenderizer or a rolling pin to flatten slightly. Combine two tbls of olive oil, garlic, pinch of salt and pepper and pinch of dried oregano and marinade chicken with it. Prepare a hot BBQ grill or grill pan with high heat and brush grates with oil. Grill the chicken and the peppers on hot BBQ turning them after about 3 minutes, turn grill down to low after each side of chicken has char marks, cover BBQ and allow the chicken to cook through on low until cooked through. Take the peppers off grill and cover in plastic wrap for 10 minutes while they cool down. When chicken is done brush with some lemon juice and allow to rest on a plate covered with aluminum foil. In a bowl combine the tomatoes, oregano, salt and pepper, lemon juice. Peel and discard the charred skin off of the bell peppers and cut to julienne and add to bowl with tomatoes feta etc. cut chicken into strips and also add to bowl with peppers, feta etc. mix all ingredients in bowl. To prepare wraps : put some spinach leaves on a wrap, add some ingredients from the bowl on chicken, feta, peppers, and tomato, roll up, tuck in the sides and assemble seam side down, cut then in half on a diagonal and serve them at room temperature. These could be served with a dipping sauce such as ztatziki sauce!!! but I prefer them as is. Enjoy!!!
A very popular cheese from Greece and could be used as a table cheese served as an appetizer with olives and wine, grated on pasta or made into saganaki.
One of the most popular and known as the king of cheese from Italy. I absolutely love this cheese in every way.
Another Italian cheese, but it’s also made it canada. Excellent accompanied by red wine.
From Greece and could be used in cooking, on pizza or grating on pasta.
5. Buffalo di Mozzarella
A fresh soft cheese from Italy, not aged or salted and is popular for Caprese Salad.
haloumi is usually from Cypress and will hold together on barbecue or grill.
A very tasty Swiss cheese.
8. Blue cheese
Hails usually from France or Quebec in Canada and is a versatile cheese, my fave with crackers.
9. Xynomyzithra (sour Myzithra)
It has a more acidic or sour flavour. It is often added to pasta and has a great flavor. Again it hails from Greece.
The most popular cheese of Greece and it’s really gaining popularity around the world. It’s the cheese for Greek salad.
In Greek this dip has been referred to as kopanisti. This dip is simply amazing, I have made it for parties and people wanted to lick the bowl. The sweetness of the bell peppers, smokiness from the grill and the contrast with salty feta cheese and the spicy chilli pepper gives it a kick. I’ve given out the recipe to several friends, if you like it spicy add more chilli peppers alternatively you can use pickled pepperoncini or even pickled banana peppers for the heat, or just leave it out if you prefer without spice. The dip really can go well with crackers, pita bread, veggies or even chips or crisps.
2 red, orange or yellow bell peppers
150g. Greek feta or goat feta cheese
1 small chile pepper
pinch dried Oregano
50ml extra virgin olive oil or more as needed, try and use Greek olive oil
handful of fresh basil
2 tbsp. red wine vinegar
Put peppers on the grill or oven broil for about 10-15 minutes turning often to char the peppers all around. When done transfer to a bowl and cover them with plastic wrap while they are still piping hot- allow the peppers to steam for 15-20 minutes. When the peppers now have steamed and have cooled down enough to handle take off the stems scape out the seeds and peel off and discard the charred skin. If needed rinse the peeled peppers under cold water. Combine all inqredients in a food processor except olive oil and pulse until well combined. Transfer to a bowl stir in oil until desired consistency is achieved. Can store in the refrigerator for one week in a sealed container but I think once you taste it it won’t last the day.