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Best recipes for Greek meal prep!

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K

kosta_karapinotis

Active member
Meal prepping is one of the best ways to plan meals ahead to save time and to eat healthy. Many people also use meal prepping in order to lose weight or manage their diet. One of the healthiest meal prep combinations is a chicken souvlaki plate which includes skewered chicken, rice pilaf and Greek salad. These are some of the best recipes that I have found that you can cook in bulk.

Chicken
www.themediterraneandish.com

Greek Chicken Souvlaki Recipe with Tzatziki | The Mediterranean Dish

All-star chicken souvlaki recipe takes you to the streets of Athens. Best souvlaki marinade; instructions for indoor/outdoor grilling & what to serve along.
www.themediterraneandish.com www.themediterraneandish.com

Rice Pilaf
www.eazypeazymealz.com

Easy Rice Pilaf

Easy Rice Pilaf: Fluffy, flavorful, and fabulous, this easy rice pilaf recipe makes a great side dish all year long. The perfect side for any protein, and a regular in your dinner rotation. The rice is perfectly cooked and fluffy, the flavors simple and wonderful. This is the kind of side that...
www.eazypeazymealz.com www.eazypeazymealz.com

Greek Salad
www.mygreekdish.com

Traditional Greek Salad recipe (Horiatiki / Xoriatiki)

Looking for how to make Greek salad (Horiatiki) that actually tastes like the one served in Greece? Then you have to try this authentic Greek salad recipe!
www.mygreekdish.com www.mygreekdish.com
 
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Great ideas! I use meal prepping just as a way to stay sane - I can't get to the store every day and I like to stay organized.
 
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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Cumin in Greek Cooking?

When I was in Greece, I bumped into a "spanakopita" in like a turnover style dough. It didn't have cheese and was spiced with cumin. I hadn't realized people use Cumin in Greece until I tasted it in this dish. I was kind of confused.

Do people actually use cumin in Greek cooking? None of the old recipes I have mention it. Could it be a more modern influence?
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