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Chicken souvlaki recipe View Ingredients View Nutrients
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Ingredients
  • 3 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1-2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup (60ml) extra virgin olive oil
  • 4 small (170g each) chicken breast fillets
  • 2 tomatoes, cut into thin wedges
  • 1 small red onion, cut into thin wedges
  • 1/4 cup (40g) pitted kalamata olives
  • 100g feta, crumbled
  • 1/4 cup flat-leaf parsley leaves
  • 4 pita bread rounds, warmed
  • Tzatziki, to serve
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Nutrients
  • Calories: 2469 kj
  • 25g FAT TOTAL:
  • 7g SATURATED FAT:
  • 4g FIBRE:
  • 50g PROTEIN:
  • 117mg CHOLESTEROL:
  • 765.33mg SODIUM:
  • 5g CARBS (SUGAR):
  • 40g CARBS (TOTAL):

Chicken souvlaki

This fresh take on souvlaki makes a quick and easy Monday night meal.

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Beef and grilled vegetable moussaka Recipe View Ingredients View Nutrients
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Ingredients
  • 2 small (about 200g each) red capsicums, quartered, deseeded
  • Olive oil spray
  • 2 medium (about 1kg) eggplant, cut lengthways into 1cm-thick slices
  • 3 large (about 500g) zucchini, trimmed, cut lengthways into 1cm-thick slices
  • 45g (1/2 cup) dried (packaged) multigrain breadcrumbs
  • 2 tablespoons finely grated parmesan
  • 2 tablespoons finely grated reduced-fat cheddar
  • Mixed salad leaves, to serve
  • 1/2 teaspoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g extra-lean beef mince
  • 1 x 800g can no-added-salt chopped tomatoes
  • 1 teaspoon dried oregano
  • 500ml (2 cups) skim milk
  • 2 tablespoons reduced-fat dairy spread
  • 40g plain flour
  • Pinch of ground nutmeg
  • 1 egg, lightly whisked
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Nutrients
  • Calories: 1410 kj
  • 10g FAT TOTAL:
  • 4g SATURATED FAT:
  • 8.5g FIBRE:
  • 32g PROTEIN:
  • 29g CARBS (TOTAL):

Beef and grilled vegetable moussaka

Add veggies to this Greek favourite and you’ve got a meal that’s hearty and healthy, not to mention freezer-friendly!

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Smashed Greek lemon potatoes with olives View Ingredients View Nutrients
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Ingredients
  • 1kg chat potatoes
  • 2 garlic bulbs, halved crossways
  • 1/2 cup pitted kalamata olives, halved
  • 1/3 cup lemon juice
  • 1 cup Massel vegetable liquid stock
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 1/2 cup fresh flat-leaf parsley leaves
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Nutrients
  • Calories: 1306 kj
  • 12.8g FAT TOTAL:
  • 1.9g SATURATED FAT:
  • 8.8g FIBRE:
  • 7.6g PROTEIN:
  • 599mg SODIUM:
  • 36.1g CARBS (TOTAL):

Smashed Greek lemon potatoes with olives

These twice-cooked potatoes are super-crispy, perfect as a side for any feast.

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Golden marinated BBQ lamb with yoghurt and cumin View Ingredients
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Ingredients
  • 1/4 teaspoon saffron threads (0.1 gram), finely crumbled, or 3/4 teaspoon turmeric
  • 1/2 cup olive oil
  • 1 teaspoon cumin seeds, toasted and coarsely ground
  • Sea salt flakes, to season
  • Freshly ground black pepper, to season
  • 1 teaspoon fresh lemon juice
  • 1 cup Coles light Greek style yoghurt
  • 4 garlic cloves, finely chopped
  • 2 teaspoons lemon zest, finely grated
  • 2 butterflied legs of lamb (about 1kg each)

Golden marinated BBQ lamb with yoghurt and…

Start this recipe 1 day ahead to let the lamb marinade in Curtis Stone’s festive mixture made with yogurt, lemon, garlic,…

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Lamb cutlets with zucchini hummus View Ingredients View Nutrients
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Ingredients
  • 12 lamb cutlets, French trimmed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes
  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons extra virgin olive oil
  • Large pinch brown sugar
  • 1/2 small red onion, thinly sliced
  • 200g grape tomatoes, halved
  • 1/2 bunch fresh continental parsley, leaves picked
  • Lemon wedges, to serve (optional)
  • 3 (about 320g) zucchini, halved lengthways
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons tahini
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 80ml (1/3 cup) fresh
lemon juice
  • 1 tablespoon extra virgin 
olive oil
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Nutrients
  • Calories: 2236 kj
  • 34g FAT TOTAL:
  • 7g SATURATED FAT:
  • 10g FIBRE:
  • 36g PROTEIN:
  • 15g CARBS (TOTAL):

Lamb cutlets with zucchini hummus

Enjoy tender spring lamb with a delicious twist on traditional hummus.

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Greek lamb salad platter View Ingredients
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Ingredients
  • 60ml (1/4 cup) red wine
  • 2 tablespoons extra virgin olive oil, plus extra, to drizzle
  • 2 fresh bay leaves, torn
  • 2 teaspoons chopped fresh thyme leaves
  • 2 garlic cloves, smashed, halved
  • 500g lamb backstraps
  • 4 thick slices crusty bread
  • Black olive tapenade, to spread
  • 1 baby cos lettuce, leaves separated
  • 300g block feta, coarsely crumbled
  • 1 red onion, very thinly sliced
  • 4 qukes (baby cucumbers), thinly sliced lengthways
  • Cherry truss tomatoes, to serve
  • Fresh oregano sprigs, to serve
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 tbs fresh lemon juice
  • 1 small garlic clove, finely chopped

Greek lamb salad platter

Juicy lamb backstrap, creamy feta cheese and crunchy cos lettuce make the best Greek salad.

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Lemon & oregano marinated lamb with Greek salad View Ingredients View Nutrients
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Ingredients
  • 80ml (1/3 cup) fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons fresh thyme leaves
  • 1 garlic clove, crushed
  • 800g boned mini lamb leg
  • 1 tomato, halved, seeded, finely chopped
  • 1 lebanese cucumber, finely chopped
  • 1/2 small red capsicum, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 40g (1/4 cup) pitted kalamata olives, cut into thin wedges
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 3 baby cos lettuce hearts, quartered lengthways
  • 150g feta, thinly sliced, then broken in half
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Nutrients
  • Calories: 2720 kj
  • 48g FAT:
  • 18g SATURATED FAT:
  • 3g FIBRE:
  • 49g PROTEIN:
  • 161mg CHOLESTEROL:
  • 661.02mg SODIUM:
  • 4g CARBS (SUGAR):
  • 5g CARBS :

Lemon & oregano marinated lamb with Greek…

When the weather’s warm and the sun’s still up until late, it’s the perfect time to embrace the barbecue. For weeknight…

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Chicken spanakopita pie View Ingredients View Nutrients
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Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, thinly sliced
  • 700g chicken breast fillets, diced into 2cm pieces
  • 3 garlic cloves, crushed
  • 2 teaspoons fennel seeds
  • 200g baby spinach
  • 600g fresh ricotta, crumbled
  • 150g fetta, crumbled
  • 3 eggs, lightly beaten
  • 1/3 cup sour cream
  • 2 teaspoons finely grated lemon rind, plus lemon wedges to serve
  • 1/4 cup chopped fresh oregano leaves
  • 1/3 cup chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 14 sheets filo pastry
  • 100g butter, melted
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Nutrients
  • Calories: 2120 kj
  • 30.6g FAT:
  • 17.2g SATURATED FAT:
  • 4.1g FIBRE:
  • 36.7g PROTEIN:
  • 205mg CHOLESTEROL:
  • 683mg SODIUM:
  • 18.2g CARBS:

Chicken spanakopita pie

Perfect for entertaining, this cheesy Greek spinach pie has added chicken for a super-filling meal.

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