As promised, here is Part 2 of our Greek Inspired Dinner Party where I bring you all the delicious recipes! This is going to be one super post of mouth watering food, so make sure you pin it for later. And as always, you can download the recipes into your recipe manager app (I use Paprika and absolutely love it).
If you didn’t get a chance to read Part 1 of our Greek inspired dinner party, make sure you check it out. It featured all the decor and tablscape plus shopable links so you can recreate your own version of this! We have a lot to cover here today, so let’s just dive right into it!
We started this greek inspired dinner party with a spread of olives, breads, dried fruit, nuts, olive oil & balsamic vinegar and some dips, including tzatziki and hummus. I looked around for cheese but struggled to find something I really wanted, so I decided to throw in some brie with the yummy Peach & Red Onion Chutney that I made a few weeks back. I know it’s not Greek, but hey, it’s my party and I can serve what I want to!
So before I get into the main course, I have to say, that we were all so excited to eat the food, that we almost forgot to get pictures! I quickly snapped this one before we ate but unfortunately, I don’t have many more. But you can still see from this picture how scrumptious everything looks!
First, let’s start with the star of the dinner, the chicken souvlaki! I guess technically these aren’t really considered souvlaki because we didn’t end up skewering them. Souvlaki means small, bite sized pieces of meat (typically pork, chicken or lamb), grilled on a skewer. We had the skewers ready, but in the end, it seemed like it would be easier to serve them sans skewer, especially with five kids under five years old at the table (yes, the adults were outnumbered by the children!).
- 7, 5 oz chicken breasts, roughly cut into bite size pieces
- 3/4 cup olive oil
- 6 cloves of purple garlic
- 3 tsp dried oregano
- 6 tbsp freshly squeezed lemon juice
- 1.5 tsp salt
- Mix all the ingredients, minus the chicken, together in a bowl.
- Place pieces of chicken into a ziploc bag.
- Pour mixture into bag, over chicken.
- Seal bag and make sure to squeeze the mixer and chicken really well.
- Place in refrigerator for at least 6 hours to marinate.
- To cook, either pan fry on medium until done or BBQ.
- * We made this for 4 adults and 5 children. We used 7 5oz chicken breasts and we had enough. You will want to adjust accordingly for the amount of guests you have.
- * We also decided not to skewer these to just make it easier for the kids to eat. You can do it either way.
Next up are the incredible Garlic Roasted Potatoes that my hubby made. These were so delicious and infused with the perfect amount of garlic. A must have alongside any souvlaki you make!
- 8 large potatoes, peeled and cut into wedges
- 6 cloves of purple garlic
- 1/2 cup olive oil
- 1 cup chicken broth
- 1.5 tbsp oregano
- 1 lemon, freshly juiced
- Sea salt & freshly ground pepper, to taste
- Preheat oven at 425F
- Spray pan with non-stick cooking spray
- Place all the ingredients into the baking pan (you may need two baking pans. Don’t overcrowd the one)
- Mix all the ingredients well with hands, making sure potatoes are coated
- Bake for 40 minutes (time may vary depending on oven)
- * The garlic will likely drop into the liquid. That is ok. That is how the garlic flavor will infuse into the potatoes while baking
The final recipe from our collection that I want to share with you today is the homemade tzatziki. As I mentioned before, this is based on my mother-in-law’s recipe and I credit her fully for making me fall in love with Greek food. I will warn you, this tzatziki is VERY garlicky. If you aren’t a huge garlic lover, start out small and keep tasting it along the way. We use purple garlic as the flavor is more potent and we like that. Also note that the longer the dip sits in the fridge, the more powerful the garlic will become. So go easy, at first.
- 250 mls plain yogurt
- 250 mls sour cream
- 1/3 Enligh cucumber
- 4 cloves of garlic
- 2 heaping tbsp of dried dill
- Sea salt, to taste
- Mix all ingredients together, minus cucumber.
- Peel and seed cucumber.
- Shred cucumber with the finest shredder you have.
- Once shredded, squeeze out all excess water from the cucumber and mix in with other ingredients.
- Mix well and let sit in refrigerator for 4-6 hours before serving.
So there you have three of our own Greek recipes that you can incorporate into your next greek dinner party.
There are two other recipes we used for our dinner that I found online. The first was this amazing Greek Cucumber and Arugula Salad from Iowa Girl Eats. I liked this salad so much, I think I will continue to make it instead of the traditional greek salad. Also, I should note that I don’t have a spiralizer (yet) but I do have a mandolin, so I thinly sliced the cucumber instead of spiralizing it.
The second recipe I made was Avocado Tzatziki from Shugary Sweets. I wanted to have a second type of tzatziki with our meal and so when I came across this recipe, I knew I had to try it. It was just as I suspected: delicious and refreshing! I would make it again for sure!
For desert, our guests brought over a fabulous assortment of Greek pastries, including the delicious loukoumades! SO GOOD! Again, we cracked into them wayyyy to fast for me to grab a picture of them.
Well there you have it: all the recipes that we used to create our incredibly delicious Greek inspired dinner menu! I hope this has inspired you to plan your own Greek feast and invite some of your friends over to join you! Food is meant to be shared and we are meant to live in community. Maybe there’s a family in your neighborhood that you’ve been wanting to know more…invite them over as you break bread together.
Love & Blessings,