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Catering Special Recipe

Name: Greek Cafe Grills Catering Special Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 lbs chicken thighs, boneless skinless (or beef strips or lamb cubes as alternative); 3 tbs olive oil (for marinade); 3 cloves garlic, minced; 2 tbs lemon juice; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp salt; 1 tsp black pepper; 3 cups long-grain rice (e.g., jasmine or basmati), rinsed; 5.5 cups water or low-sodium chicken broth; 1 tbs olive oil or butter; 1 tsp salt; 10 cups mixed salad greens (romaine, arugula, baby spinach); 2 cups cherry tomatoes, halved; 1 cup cucumber, diced; 0.5 cup red onion, thinly sliced; 1 cup kalamata olives, pitted and halved; 1 cup feta cheese, crumbled (optional); 0.5 cups extra-virgin olive oil; 3 tbs red wine vinegar; 2 tbs lemon juice; 1 tsp Dijon mustard; 1 tsp honey; 1 cloves garlic, minced; 0.5 tsp salt; 0.5 tsp black pepper; 12 pieces pita breads (6-inch); 0.5 cup fresh parsley, chopped; 6 pieces lemon wedges

Inspired by Greek Cafe Grill

Time1h 15m

Serves6

Enjoy your choice of meat and salad, perfect for our catering services. Each meal is served with rice, pita bread, and dressing.

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Ingredients

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Meat (choose one type; quantities scaled per 6 servings)

2 lbs chicken thighs, boneless skinless (or beef strips or lamb cubes as alternative)

3 tbs olive oil (for marinade)

3 cloves Garlic, minced

2 tbs ReaLemon lemon juice

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Ground coriander

1 tsp Celtic sea salt

1 tsp black pepper

Rice (serves 6)

3 cups long-grain rice (e.g., jasmine or basmati), rinsed

5 1/2 cups water or low-sodium chicken broth

1 tbs olive oil or butter

1 tsp Celtic sea salt

Salad (Mediterranean-style; serves 6)

10 cups mixed salad greens (romaine, arugula, baby spinach)

2 cups Cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup Red onion, thinly sliced

1 cup Kalamata olives, pitted and halved

1 cup feta cheese, crumbled (optional)

Dressing (serves 6)

1/2 cups extra-virgin olive oil

3 tbs red wine vinegar

2 tbs ReaLemon lemon juice

1 tsp Dijon mustard

1 tsp Honey

1 cloves Garlic, minced

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Pita & Garnishes (serves 6)

12 pieces pita breads (6-inch)

1/2 cup Fresh parsley, chopped

6 pieces lemon wedges

Optional extras (per 6 servings)

1 cup tzatziki or garlic sauce

1 cup pickled peppers or pickles

Method

Meat (marinate & cook)

Marinate

Cut chicken (or beef/lamb) into 1–1.5 inch pieces if not already. In a bowl combine olive oil, minced garlic, lemon juice, cumin, smoked paprika, ground coriander, salt, and pepper. Add meat and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours (overnight for deeper flavor).

Cook

Preheat oven to 425°F (220°C) for roasting or heat a large skillet/grill over medium-high heat. If roasting: arrange marinated meat on a rimmed baking sheet in a single layer and roast 18–25 minutes, turning once halfway, until internal temperature reaches 165°F (74°C) for chicken or appropriate doneness for beef/lamb. If grilling/skillet: add 1 tbs oil to pan and cook pieces in batches, 4–6 minutes per side, until cooked through and nicely browned. Transfer cooked meat to a warm tray and rest 5 minutes before serving.

Rice

Rinse rice under cold water until water runs clear. In a medium saucepan bring water or broth, olive oil (or butter), and salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer for 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5–10 minutes; fluff with a fork before serving.

Salad

In a large bowl combine mixed greens, halved cherry tomatoes, diced cucumber, sliced red onion, and kalamata olives. Crumble feta over top if using. Toss gently to combine just before serving so greens remain crisp.

Dressing

In a jar or small bowl whisk together extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning. Keep refrigerated until ready to dress salad or serve on the side for catering.

Pita & Assembly

Warm pitas wrapped in foil in a 325°F (160°C) oven for 8–10 minutes or briefly on a hot skillet until pliable. Slice in half if desired.

For each plated catering portion: place 1/2 cup cooked rice, 1–3 pita halves, 1 heaping cup of salad, and 4–6 oz (about 120–170 g) of cooked meat. Drizzle dressing over salad or provide on the side. Garnish with chopped parsley and a lemon wedge. Include optional tzatziki or pickles in a small container if requested.

Holding & Transport (important for catering)

Keep cooked meat warm at 140°F (60°C) in insulated carriers. Keep salad chilled separately and dress at serving to prevent wilting. Pack rice and pita in sealed containers to retain moisture. Transport sauces in sealed jars or squeeze bottles. Reheat meat gently if needed and check temperatures before serving.