Greek Chicken Or Lamb Recipes
GREEK SEASONING
Make and share this Greek Seasoning recipe from Food.com.
Provided by PalatablePastime
Categories Greek
Time 5m
Yield 1/3 cup
Number Of Ingredients 13
Steps:
- Combine all ingredients.
- Store in an airtight container until needed.
- Goes well on chicken, lamb, and beef.
GREEK SLOW ROASTED LEG OF LAMB
In my books, there are only 2 ways to roast a leg of lamb - with a hint of pink so it's juicy (30 minutes per kg/2lb) or cooked loooooong and slow until tender. Anything in between = dry, tough meat. This recipe is the Greek way of roasting lamb - slow roasted until tender, braised in a lemon garlic thyme broth that reduces down to a sauce. The sauce is completely different to the thick gravy you are probably used to. This sauce is not thickened with flour, it is lemony, herby and garlicky so it cuts through the richness of the lamb. This is easier and far more foolproof than traditional roast leg of lamb because you don't need to worry about overcooking it.
Provided by Nagi | RecipeTin Eats
Time 7h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 240°C/465°F (220°C fan). (Note 2)
- Use a small knife to make around 25 incisions all over the lamb, with most on the top.
- Cut around 6 cloves into slivers and stuff them into the incisions.
- Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
- Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
- Remove from the oven. Turn the oven down to 180°C/350°F (160°C fan).
- Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
- Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
- Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
- Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
- Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
- Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
- Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
- Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).
LAMB KLEFTIKO RECIPE (GREEK LAMB COOKED IN PARCHMENT PAPER)
The very best traditional Greek lamb kleftiko recipe (kleftico)! Juicy, tender, melt-in-the-mouth Greek lamb cooked in parchment paper with fluffy potatoes.
Provided by Eli K. Giannopoulos
Categories Main
Time 4h30m
Number Of Ingredients 15
Steps:
- To prepare this Greek lamb kleftiko recipe, start by washing thoroughly the lamb and cut into portions (approx. 5*6 cm). Place in a large bowl or basin and set aside.
- Prepare the vegetables for the lamb kleftiko. Cut the onions in half and then in four wedges. Cut the peppers in 2-3 cm chunks and slice 2 cloves of garlic. Add the vegetables in the bowl with the lamb and pour in the olive oil, white wine and lemon juice. Add the mustard, 2 whole cloves of garlic, sprinkle with oregano and season with salt and pepper. Use your hands to blend all the ingredients together. Cover the bowl with plastic wrap, chill and let marinade for at least 2 hours. It's best to leave the meat for the lamb kleftiko marinade overnight, to soak up all the wonderful flavours.
- Once the meat for the lamb kleftiko is marinated, return the lamb at room temperature. In the same bowl add the cheese (cut into 2cm cubes) and blend. Preheat the oven to 180C.
- To prepare the potatoes for this lamb kleftiko recipe, peel the potatoes and cut in four pieces. (The lamb kleftiko will require about 2 1/2 hours baking, so it's best to cut the potatoes in large pieces, to keep their shape.)
- Now it's time to wrap the lamb kleftiko in parchment paper. Lay 4 long pieces of parchment paper to form a star. Pop the potatoes in the centre of the parchment paper and season with salt and a pinch of oregano. Pour the marinade from the lamb over the potatoes and set the lamb and vegetables on top of the potatoes. Layer with the sliced tomato and enclose the lamb kleftiko into a pouch. To enclose the lamb kleftiko hold the parchment paper from the edges, crosswise and grab with your hand in the middle, just above the stuffing and squeeze. Use the kitchen string to tie tightly the whole thing together, just above the stuffing and lift into a roasting tin.
- Roast the lamb kleftiko in the oven for about 1 hour 45 minutes until tender. Remove the tin from the oven and increase the temperature to 220C. Unwrap the lamb kleftiko and scrunch the parchment paper under the rim of the tin. Baste the lamb with the juices and return in the oven for a further 20 mins until browned. Remove the pieces of lamb from the pouch and wrap them in some foil to rest. Toss the potatoes and return in the oven for about 20 minutes, until nicely coloured.
- Return the lamb pieces in the roasting tin and serve the lamb kleftiko as it is. Enjoy!
Nutrition Facts : ServingSize 1, Calories 714kcal, Sugar 4.8g, Sodium 1236.9mg, Fat 37.2g, SaturatedFat 11.8g, UnsaturatedFat 23.1g, TransFat 0g, Carbohydrate 33.4g, Fiber 5.5g, Protein 57.4g, Cholesterol 152mg
GREEK CHICKEN MEATBALLS RECIPE
Meatballs are so versatile and can accommodate any taste or flavor. This unique recipe for Greek Chicken Meatballs is the perfect blend of Greek flavors that will have you wanting more.
Provided by Becky Hardin
Categories Appetizer
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Combine all of the ingredients in a large bowl.
- Form the mixture into 24-28 meatballs, and place on a lined baking sheet.
- Bake the meatballs for 22-25 minutes until lightly browned on the outside.
- For a complete meal, serve with tomatoes, cucumber, tzatziki and your favorite grain.
Nutrition Facts : Calories 170 kcal, Carbohydrate 6 g, Protein 15 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 92 mg, Sodium 296 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GREEK CHICKEN (OR LAMB)
I got this recipe for Greek Chicken from the Dinah Shore Cookbook. It is attributed to Alex Karras' mother. It's one of my favorites recipes, and although it was written for chicken, I have often used it with lamb as well. I've given suggestions for the lamb version at the end of the recipe. The time posted is for the chicken; you will have to adjust the cooking time if you use lamb, based on the size and cut of the meat used.
Provided by Charmed
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe chicken dry and sprinkle with salt& pepper.
- Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
- To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
- Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
- Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
- (If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
- Remove from the heat.
- In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
- Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
- Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
- While the rice is standing, if you wish, reheat the chicken.
- To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
- Pour more sauce over the chicken and rice.
- If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
- NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.
YOUVETSI: GREEK LAMB STEW WITH ORZO
Easy stovetop youvetsi can be made with lamb or beef and small orzo noodles, all cooked together in an aromatic tomato sauce with garlic, oregano, and other comforting Greek flavors! Tips and make-ahead instructions included.
Provided by Suzy Karadsheh
Categories Main Course
Time 1h30m
Number Of Ingredients 15
Steps:
- Pat the lamb dry and season with kosher salt and black pepper.
- In a large, ceramic braising pan or heavy pan with a lid, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the lamb and cook for 7 to 10 minutes, tossing regularly, until browned. Transfer the lamb to a large plate for now.
- In the same pan, add the onions and garlic. Season with kosher salt. Cook for 3 to 5 minutes, stirring regularly, until softened.
- Return the lamb to the pan. Add the red wine, oregano, paprika, cinnamon, nutmeg and bay leaf. Cook until the wine has reduced by at least ½, then add 1 cup of water and the tomatoes. Break the tomatoes up using a wooden spoon. Bring to a boil, then reduce the heat to low. Cover and let simmer for 45 minutes to 1 hour, or until the lamb is cooked through.
- Stir in the orzo and cover the pan. Let cook for another 20 minutes or until the orzo has cooked through and most of the moister has been absorbed.
- Garnish with parsley and crumbled feta, if you like, before serving.
Nutrition Facts : Calories 197.6 kcal, Carbohydrate 21.3 g, Protein 13.2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 30.5 mg, Sodium 233.2 mg, Fiber 1.4 g, Sugar 1.1 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
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- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
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