Yassou! Today is Greek Day. For lunch we went to Meatheads for burgers. Believe me when I say that although we didn't eat Greek, we ate grease! Wow. Good burgers but very, very greasy.
For dinner, we had Pork Kebabs in Pita and Greek Salad. I considered making lamb kebabs but figured the kids wouldn't even try it if they knew it had been bleeting at some point in it's life so I stuck with pork. That doesn't seem to faze them.

Once again, I had lots of help preparing dinner. We started off making the Greek Salad. I found the recipe at, believe it or not, Greek Salad Recipe. Shocking that they might have it there, isn't it?!

To make the Greek Salad, you will need:
  • 1 large cucumber, chopped
  • 2 Roma tomatoes, chopped
  • 1 jar pitted Kalamata Olives (Chip is the only one who likes olives so we left these out)
  • 4 ounces Feta Cheese, crumbled
  • 1 red onion, thinly sliced
  • Romaine lettuce
  • baby greens
Mix all the salad ingredients together in a salad bowl.

For the dressing:
  • 6 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 1/2 cups red wine vinegar
Whisk all ingredients together in a bowl and pour into a cruet.

My helpers enjoyed taking turns trying to get the oil and vinegar to mix. It kept them busy for about 15 minutes!

For the Kebobs, we again followed a recipe from the Around the World Cookbook by Abigail Johnson Dodge, although the cooking instructions I'm going to give you are our own.

To make Pork Kebabs, you need:
  • 1 TBSP olive oil
  • 1 garlic clove, minced
  • 2 tsp chopped oregano leaves
  • Salt and pepper
  • 1 ½ lbs pork tenderloin, cut into 1 inch cubes
  • 1 green bell pepper, cut into 8 wedges
  • 8 large cherry tomatoes (we only had 3 but it worked out since the kids don't like cooked tomatoes)
Soak your skewers in water for 30 minutes prior to cooking.

In a medium bowl, stir together the oil, garlic and oregano. Season with salt and pepper. Add the pork and use your hands to stir until oil mixture coats the pieces.

Build the kebabs starting with a piece of pork followed by a pepper piece. Add a second pork cube, then a tomato. Repeat until each skewer contains 4 pork pieces. We ran out of vegetables before we ran out of pork so we had an all pork skewer too.

Place skewers on the grill, turning every few minutes until pork is fully cooked.

We served the kebabs in pita bread. The girls enjoyed dipping their pitas in the left over dressing from the salad. It did give it an extra zing!

Verdict? Boo liked the meat seasoning. Bug liked the salad dressing. Ebabe liked the pita. Since everyone liked something and actually ate, I'd say it was a success.
1 Response
  1. Stacia Says:

    Love that Elmo visor! And I think I could eat Feta straight from the carton. So yummy!

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