Recipe for 16-Minute Greek Feast To Go by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect 16-Minute Greek Feast To Go. This dish qualifies as a Easy level recipe. It should take you about 16 min to make this recipe. The 16-Minute Greek Feast To Go recipe should make enough food for 4 servings.

You can add your own personal twist to this 16-Minute Greek Feast To Go recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 16-Minute Greek Feast To Go recipe.

Ingredients for 16-Minute Greek Feast To Go

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 2 boneless, skinless chicken breasts, cut into strips
• 1 English cucumber, peeled, seeded and sliced
• 1 pint cherry tomatoes, sliced in half
• 1/2 red onion, finely sliced
• 4 ounces feta cheese, cut into cubes
• 1 cup kalamata olives, for serving
• 4 pita breads, for serving
• Roasted Red Pepper Hummus, recipe follows
• Three 14.5-ounce cans chickpeas, rinsed and drained
• 1/3 cup plus 1 tablespoon tahini
• 1/2 teaspoon ground cumin, or more to taste
• 3 cloves garlic, chopped, or more to taste
• 2 jarred roasted red peppers
• 1/2 lemon, juiced
• Kosher salt
• 1 tablespoon olive oil

Directions for 16-Minute Greek Feast To Go

1. Soak the skewers in water and heat a grill pan over medium to medium-high heat while you make the dressing.
2. In a jar, add the olive oil, vinegar, sugar, oregano, red pepper flakes and some salt and pepper. Shake to combine. Pour half the dressing over the chicken strips in a bowl and stir to combine.
3. In another bowl, add the cucumber, tomatoes and red onion. Pour the remaining dressing over and stir gently.
4. Thread the chicken strips onto the skewers. Grill until cooked through and charred, 3 to 4 minutes per side. Remove and let cool.
5. Top the salad with the feta cheese. Serve with the chicken skewers, olives, pita bread and Roasted Red Pepper Hummus.
6. Add the chickpeas to a food processor with the tahini, cumin, garlic, red peppers, lemon juice and some salt. Pulse until the mixture is smooth and combined but do not overmix. Add 3 to 5 tablespoons water as necessary to facilitate blending. At the end, add the olive oil and pulse no more than 3 times to incorporate.

Cookware for your recipe

You will find below are cookware items that could be needed for this 16-Minute Greek Feast To Go recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• European Recipes
• Greek Recipes
• Hummus Recipes
• Chicken Recipes
• Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
• Feta – Feta (Greek: φέτα, féta) is a Greek brined curd white cheese made from sheep’s milk or from a mixture of sheep and goat’s milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. It is formed into large blocks, and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. It is crumbly and has a slightly grainy texture. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita (“spinach pie”) and tyropita (“cheese pie”). It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich, in omelettes, and many other dishes.Since 2002, feta has been a protected designation of origin in the European Union. EU legislation and similar legislation in 25 other countries limits the name feta to cheeses produced in the traditional way in mainland Greece and Lesbos Prefecture, which are made from sheep’s milk, or from a mixture of sheep’s and up to 30% of goat’s milk from the same area.Similar white, brined cheeses (often called “white cheese” in various languages) are made traditionally in the Mediterranean and around the Black Sea, and more recently elsewhere. Outside the EU, the name feta is often used generically for these cheeses.
• Main Dish
• High Fiber