Greek Salad

Ingredients:
Mediterranean seasoning: basil, oregano, garlic, olive oil or use a tube of Greek seasoning
Plain yogurt
olive oil
Red bell pepper
red onion
cucumber
kalamata olives
feta cheese
tomatoes

Directions:
Dice all vegetables and combine with olives and feta.
In a separate bowl mix seasoning with yogurt and olive oil.
Pour over vegetables and mix

Use ingredients to desired taste

Recipe from Stephanie, 2013

Tzatziki Sauce

Ingredients:

2 Containers 8 oz plain yogurt
2 cucumbers, peeled, seeded and diced
2 Tablespoon olive oil
1/2 lemon, juiced
salt and pepper
1 Tablespoon chopped fresh dill
2 cloves garlic

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Directions:

In a blender combine yogurt, cucumber, olive oil, lemon juice, salt and pepper, dill and garlic. 

Process until well combined.  Transfer to a seperate dish and cover.  Refrigerate for at least one hour

Greek Cous Cous

Ingredients:

1/4 cup chicken broth
1/2 cup water
1 teaspoon minced garlic
1/2 cup pearl couscous
1/4 cup chopped sun dried tomatoes
1/4 cup sliced Kalamata olives
2 Tablespoon crumbled feta
1 cup canned garbanzo beans
1 teaspoon oregano
1/2 teaspoon pepper
1 Tablespoon white wine vinegar
1 1/2 teaspoon lemon juice

Instructions:
Pour chicken broth and water into a saucepan , stir in the garlic, and bring to a boil.  Stir in the couscous, cover pan and remove from heat.  Allow couscous to stand until all water has been absorbed,  about 5 minutes.  fluff with for,.  allow couscous to cool to warm temp.

In a large serving bowl,  lightly toss the couscous, sun  dried tomatoes, olives, feta and garbanzo beans.  Mix oregano, black pepper, white vinegar and lemon juice in a small bowl, and pour over couscous.  Toss and serve.

Greek Chicken Kabobs

Ingredients:

1-8oz fat free plain yogurt
1/3 c crumbled feta
Basil chopped
Sun dried tomatoes  diced
1/2 teaspoon lemon zest
2 Tablespoon lemon juice
2 teaspoons dried oregano
1/4 teaspoon crushed rosemary
1 lb boneless chicken cut into 1 inch pieces
1 lg red onion cut into wedges
1 lg green bell pepper cut into 1 1/2 inch pieces

Directions:

In a large shallow baking dish, mix yogurt, feta, basil, sun dried tomaotes, lemon zest, lemon juice, oregano, salt, pepper, and rosemary.  Place chicken in the dish and turn to coat.  Cover and marinate 3 hours in the refrigerator

Preheat grill to high heat

Thread chicken, onion wedges and green pepper alternately onto skewers.  Discard remaining yogurt
Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear