Life at Cloverhill

Party Recipe

Greek Dinner Party

I love having friends and family over for dinner and now that we have a bigger apartment, its much easier to entertain company.

A few weeks ago I had some friends from university over for a big Greek feast! It was great to catch up with them over a nice meal and I hope we can do it again soon. I tried to serve up some of my favourite Greek recipes and here they are for you to try at your own Greek dinner party, or any night! They’re simple, healthy and taste great. I also served these dishes with sliced pitas, creamy tzatziki and white wine.

For the main dish, we served up grilled chicken souvlaki cooked up on the new BBQ.

Chicken Souvlaki (Printable Version)

  • 4-6 boneless Chicken Breasts, cut into 1 inch cubes
  • 1/2 cup Lemon Juice
  • 1/2 Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 tbsp Dried Greek Oregano
  • 1 tsp Thyme

Whisk together lemon juice, oil, salt, pepper, oregano and thyme. Put in a bag or container with chicken and marinate 2 hours to overnight.  

If you are using bamboo skewers, soak in water for at least 30 minutes before using to avoid burning on the grill. Thread chicken on skewers.  Grill on high heat, lid down for about 4 minutes per side or until juices run clear. Chicken is done when the chicken is slightly browned and firm, but not hard to the touch.  

I made a quick Greek salad using iceberg lettuce, diced cucumbers, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese and this amazing Greek Dressing. It made enough for the party and leftovers to add to salads during the week.

Greek Dressing (Printable Version)

  • 3/4 cup Olive Oil
  • 2 tsp Garlic Powder
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 1 1/2 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Dijon Mustard
  • 1 cup Red Wine Vinegar
In a salad dressing jar, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Makes 15 servings

  

I served up Grilled Vegetables (tossed with a bit of olive oil marinade) alongside flavourful Greek Rice.

Greek Rice (Printable Version)

  • 1 tbsp Olive Oil
  • 1 large Onion
  • 2 cloved Garlic
  • 1 large Carrot, grated
  • 4 cups Vegetable Broth
  • 1 tbsp Lemon Zest
  • 3 tbsp Fresh Parsley, chopped
  • 2 cups Rice

Heat oil in a pot and sautée the onion, garlic and carrot for a few minutes. Add the rice and stir to brown in 2 minutes.

Add the broth, lemon zest and parsley. Bring to a boil, then simmer covered over medium heat, stirring occasionally, until all the liquid is absorbed and the rice is light and fluffy, about 20 minutes.

For dessert I served up my Nana’s Apple Crisp, along with some vanilla ice cream. A nice finish to a lovely meal with friends.

Next time you have company over, try a Greek night!


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