Acropolis Greek Taverna Menu Recipe

Grate the seeded cucumber using a box grater. Squeeze the grated cucumber in a clean kitchen towel or paper towels to remove as much liquid as possible (this prevents a watery tzatziki). Measure out 1/2 cup of the squeezed grated cucumber.

In a medium bowl, combine 1 cup Greek yogurt, 1/2 cup grated cucumber, 2 tsp minced garlic, 1 tbsp olive oil, 2 tbsp finely chopped fresh dill, 1 tbsp lemon juice, 1/2 tsp red wine vinegar, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Stir until smooth, then taste and adjust seasoning (add more salt or lemon if needed). Cover and refrigerate at least 30 minutes to let flavors meld. Can be made up to 24 hours ahead.

Trim excess fat from 1.5 lbs boneless skinless chicken thighs and pat dry with paper towels.

In a bowl or resealable bag, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp chopped fresh oregano (or 1 tbsp dried oregano), 2 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper to make the marinade.

Add the chicken to the marinade, turning to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer will make chicken more flavorful).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Remove chicken from the marinade and let any excess drip off. Grill the thighs 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and the outside is nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.

In a large bowl combine 2 cups tomato wedges, 1 cup sliced cucumber, 1/4 cup thinly sliced red onion, 1/2 cup Kalamata olives, 1/2 cup sliced green bell pepper and 3/4 cup crumbled feta.

In a small bowl whisk 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over salad and toss gently to combine. Taste and adjust seasoning. Let sit 5–10 minutes before serving to allow flavors to marry.

Warm 4 pita breads on the grill or in a 350°F (175°C) oven for 3–5 minutes until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

Arrange sliced grilled chicken on a platter. Spoon tzatziki alongside or drizzle lightly over chicken if desired. Add Greek salad to the side.

Garnish with 1 tbsp chopped fresh parsley, drizzle 1 tbsp olive oil over the chicken or salad if you like, and serve with lemon wedges for squeezing. Serve warm pitas on the side to build wraps or eat as a plated taverna-style meal.