Acropolis Greek Taverna Menu — Fresh Greek & Mediterranean Food Recipe

Core and cut the tomatoes into large wedges (about 1"–1.5"). If using smaller tomatoes, halve or quarter them so pieces are substantial.

Peel the cucumber if skin is waxy; halve lengthwise, remove seeds with a spoon, then slice into 1/2" thick half-moons.

Seed, core and thinly slice the green bell pepper into 1/4" strips. Thinly slice the red onion into half-moons and separate the rings.

Combine tomatoes, cucumber, green pepper, red onion, and Kalamata olives in a large salad bowl. Toss gently to mix.

Whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp dried oregano, 1/2 tsp sea salt and 1/4 tsp black pepper in a small bowl or jar.

Pour the dressing over the salad and toss once, taking care not to break the tomatoes. Place the block of feta on top (or scatter large crumbles) and drizzle a little extra oil over the cheese. Sprinkle a final pinch of oregano if desired.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill or grill pan to medium-high (about 425°F / 220°C).

In a medium bowl, whisk together 3 tbs olive oil, 3 tbs fresh lemon juice, 1 tsp lemon zest, minced garlic, 2 tsp dried oregano, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp kosher salt and 1/2 tsp black pepper to make the marinade.

Add the cubed chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours for best flavor (do not exceed 8 hours to avoid texture changes).

Thread marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates and they cook evenly.

Brush the grill grates with a little oil. Grill skewers 3–4 minutes per side, turning once, until an instant-read thermometer inserted into the thickest piece reads 165°F (74°C) and the outside is nicely charred but not burned. Total cook time ~8–10 minutes depending on heat and piece size.

Transfer skewers to a plate and let rest 5 minutes. Remove chicken from skewers or serve on skewers, squeeze a little fresh lemon over the top and sprinkle with chopped parsley.

Grate the seeded cucumber on the large holes of a box grater, then place grated cucumber in a clean kitchen towel or paper towel and squeeze firmly to remove excess moisture (important to avoid a watery tzatziki). You should end up with about 1/2 cup compacted grated cucumber.

In a small bowl, combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbs chopped fresh dill (or 1 tsp dried), 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp sea salt and 1/8 tsp black pepper. Stir until smooth and taste, adjusting salt, lemon or garlic to preference.

Cover and chill tzatziki for at least 15–30 minutes to let flavors meld. If making ahead, refrigerate up to 2 days.

Preheat oven to 350°F (175°C) or heat a dry skillet over medium heat. If using oven, wrap pitas in foil (all together) and warm 8–10 minutes. If using stovetop, brush each pita lightly with 1/4 tsp olive oil and warm 30–45 seconds per side in a dry skillet until pliable and slightly charred.

Lightly brush warmed pitas with remaining 1 tsp olive oil and sprinkle very lightly with 1/8 tsp sea salt if desired.

To serve: place a warm pita on each plate, spoon 1–2 tbs tzatziki onto the center, top with 2 skewers worth of grilled chicken (or about 6 oz chicken), add a generous portion of Greek salad to the side or on top, garnish with a lemon wedge and a sprinkle of chopped parsley. Offer extra feta, olives and tzatziki at the table.