Market Kitchen Almond Coconut Granola

New: jul 2023

 INGREDIENTS
4 cups old-fashioned rolled oats 
1 ½ cup slivered almonds
1/2 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
3/4 cup melted coconut oil or olive oil
½ cup maple syrup
1 teaspoon vanilla extract
1 cup coconut flakes*

INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit and line two large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts, salt and cinnamon (not coconut yet). Stir to blend.
Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake 10 min, add in coconut flakes, stir (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
Bake until lightly golden, about 11 to 14 more minutes; 21 to 24 minutes total. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes).
 Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

loosely adapted from: https://cookieandkate.com/healthy-granola-recipe/#tasty-recipes-23967-jump-target

Vegetable Souvlaki

New: Aug 2023

Ingredients
1 eggplant
1 1/2 yellow bell pepper
8 cherry tomatoes
1/2 red onion
200g halloumi cheese (7 ounces)
4 tbsps olive oil
juice of 1 lemon
1/2 tsp dried oregano
2 pita breads
4 metal or wooden skewers

Instructions
To make these delicious vegetable skewers (souvlaki), start by preparing the vegetables. Halve and deseed the peppers and cut in 2 cm chunks. Cut the red onion into wedges and roughly chop. Top and tail the eggplant, cut it in half and slice in 2 cm chunks.
Cut the halloumi cheese in 2 cm cubes and place in a large bowl. Add the veggies, drizzle with the olive oil and lemon juice, sprinkle with dried oregano and season. Mix well with your hands, so that all the flavours blend.
Assemble the vegetable skewers. Thread the vegetables and halloumi cheese, comfortably on the skewers, so that everything cooks evenly. If using wooden skewers, cut them to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.)
Preheat a grill or griddle pan on a high heat. Grill the vegetable skewers for about 12 minutes, turning once on each side, until nicely coloured and softened. Don’t forget to to bast with any leftover marinade, as they cook.
In the meantime, warm the pita breads for a few minutes in the oven.
Serve these amazing vegetable skewers with the warm pita breads, some leafy greens and a big dollop of Greek yogurt. Enjoy! 

From: https://www.mygreekdish.com/recipe/vegetable-skewers-souvlaki-halloumi-pita-bread/

Pork Souvlaki

New: Aug 2022

Ingredients
For the pork souvlaki
800g pork tenderloin or pork neck (boneless), cut in 2cm chunks (28 ounces)
100ml good-quality olive oil (1/3 of a cup and 1 tbsp)
juice of 1/2 lemon
1 tbsp vinegar
1 tbsp dried oregano
1 tsp honey
salt and freshly ground pepper
8 wooden skewers

For the tzatziki sauce
1 cucumber
2 cloves of garlic
1/4 of a cup olive oil
500g of yogurt (18 ounces)
1–2 tbsps of red wine vinegar
1–2 tbsps chopped dill (optional)
salt and freshly ground pepper to taste
To serve
8 pita breads
2 red onions, sliced
1 tomato sliced

Instructions
To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don’t leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy! 
From: https://www.mygreekdish.com/recipe/pork-souvlaki-skewers-with-tzatziki/

Lamb Souvlaki

New: Aug 2022

Ingredients

1kg lamb leg or shoulder, cut into chunks (35 oz.)
80ml olive oil (approx. 5–6 tbsps)
2 cloves of garlic, crushed
juice of 1 lemon
2 red onions, roughly chopped
1 tsp dried Greek oregano
1 tsp dried thyme or some fresh thyme, chopped
1/2 tsp smoked sweet paprika (optional)
1/2 tsp cumin (optional)
salt and freshly ground pepper
10 metal or wooden skewers

For the tzatziki sauce
1 cucumber
2 cloves of garlic, minced
1/4 of a cup extra virgin olive oil
500g of strained yogurt (18 ounces)
1–2 tbsps of red wine vinegar
a pinch of salt
To serve
10 pita breads
olive oil
1 tsp dried oregano
salt

Instructions
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).
In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
Heat a grill, barbecue or griddle pan and cook the lamb kebab for about 10-15 minutes, until cooked to your liking.
In the meantime prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
from: https://www.mygreekdish.com/recipe/greek-lamb-souvlaki-recipe-skewers-with-pita-bread/#tasty-recipes-250336-jump-target

 Chicken Souvlaki

New: Aug 2022

Ingredients
For the chicken souvlaki
4 boneless chicken breasts (approx. 1 kg/35 ounces)
4 tbsps olive oil
juice of 1 lemon
1 clove of garlic, minced
2 tbsp dried oregano
salt and freshly ground pepper

For the tzatziki sauce
1 cucumber
2 cloves of garlic, minced
1/4 of a cup extra virgin olive oil
500g of strained yogurt (18 ounces)
1–2 tbsps of red wine vinegar
a pinch of salt
To serve
8 pita breads
olive oil
1–2 tsps dried oregano
1 tomato sliced
1 red onion sliced
fried potatoes (optional)
romaine (cos) lettuce (optional)
salt and freshly ground pepper
8–9 wooden skewers

Instructions
1. To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.

2. In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

3. To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.

4. Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
While your chicken souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2 minutes. (Alternatively you can use a griddle pan or a grill.)

To serve the chicken souvlaki (skewers), slice 2 red onions and place on a platter; top with the chicken souvlaki (skewers), drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce. You can also serve the chicken souvlaki (skewers) wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken souvlaki (skewers), sliced onions, tomatoes and fried potatoes and wrap. Enjoy!

From: https://www.mygreekdish.com/recipe/souvlaki-with-chicken-and-pita-breads/#tasty-recipes-250295-jump-target