Prep time: 30mins

Cook time: 30 mins

Skinless chicken thighs

Lemon x 2

Garlic 1 bulb

Dried oregano

Olive oil

Salt

Pepper

Feta

Kalamata olives stoneless

Green pepper

Tomatoes 

Cherry tomatoes

Red Onion

Red Wine Vinegar

Parsley

Dill

Cucumber

Greek Yoghurt

Vine Leaf wraps

Greek pickled Peppers

All purpose flour

Dry active yeast

Sugar

Souvlaki

Cut chicken thighs into desired size cubes and place in a large bowl. Grate over a generous amount of garlic, squeeze on juice of one lemon, season generously with salt, pepper, and oregano. Let it marinate for 30mins, then skewer up. Grill over direct charcoal for 10 mins until nicely charred and still juicy. Grate lemon zest over the top before serving.

Greek Salad

Chop tomatoes, cucumber, and green peppers and add to a large salad bowl. Finely slice red onion and quick pickle with red wine vinegar for around 10mins. Add to the bowl along with crumbled chunks of feta and picked leaves of flat leaf parsely. Season salad with olive oil, red wine vinegar, salt, pepper, and oregano, and dress gently.

Tzatziki

Grate cucumber into a strainer, lightly salt and let moisture draw out for about 10mins. Squeeze liquid out of cucumber, mix into a bowl of greek yoghurt, and add grated garlic, dill, salt and pepper to taste. Garnish with a drizzle of good quality olive oil and a few sprigs of dill.

Pita

In a large mixing bowl, combine warm water, sugar, yeast, and whole wheat flour. Whisk and set aside for 15 minutes until foamy. Add additional flour, olive oil, and salt and stir to combine. Turn out onto a clean surface and knead for 5 minutes. It will get less sticky as you knead. If it’s too sticky to knead, sprinkle with a little flour and continue kneading. Dough should be soft and elastic. Grease a clean mixing bowl with olive oil. Add dough and turn to coat in oil. Cover the bowl tightly with plastic wrap and place in a warm place 45 minutes until doubled in volume. Form into balls of desired size, roll out into flatbreads, and cook in a screaming hot Ooni at 300 C for approx 2 mins until puffed.