Greek Salad

Garden Salad

Chicken Pita

Philly Gyro Pita

Gyro Pita Wrap &Tzatziki

Shawarma Gyro Pita Plate

Philly Gyro Pita Plate

Gyro Pita Plate & Tzatziki

Rice Falafel Plate & Tahini Sauce

Rice Chicken Shawarma Plate & Garlic Sauce

Rice Gyro Plate & Tzatziki Sauce

Falafel Rice Bowl & Tahini Sauce

Chicken Shawarma Rice Bowl & Garlic

Gyro Rice Bowl & Tzatziki

Spanakopita 3 Pc

Baba Ghanouj

Kebbeh Plate 3 PC

Fried Pickles Chips

Falafel 6 Pc & Tahini

Breaded Mushrooms

Macaroni & Cheese Bites

Waffle Cut Fries

Chicken Tender's

Jalapeno Popper

Core and coarsely chop tomatoes into roughly 1-inch pieces. If using cherry tomatoes, halve or quarter them to yield approximately 3 cups.

Prepare tomatoes

Peel if desired and slice the English cucumber lengthwise; scoop out large seeds if watery. Cut into 1/2-inch half-moons to make ~1 cup.

Prepare cucumber

Halve the red onion and slice very thinly. Separate slices into rings and soak in cold water for 5 minutes to mellow sharpness, then drain and pat dry.

Slice onion

Remove seeds and ribs from the green bell pepper and cut into thin strips or 1/2-inch dice to yield 1/2 cup.

Prepare bell pepper

If olives are whole, halve them. Crumble or cube the feta cheese into bite-sized pieces and set aside.

Assemble olives and feta

In a large mixing bowl, add chopped tomatoes, cucumber, drained red onion, bell pepper, and Kalamata olives. Gently toss to combine.

Combine salad components

Scatter the crumbled or cubed feta over the top and sprinkle the fresh oregano leaves (or dried if using) over the salad. Reserve final tossing until after dressing is added to avoid breaking up the feta too much.

Add feta and oregano

In a small bowl or jar, combine extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and is smooth.

Make dressing

Taste the dressing and adjust seasoning as needed: add more salt or lemon if brighter acidity is desired, or a touch more olive oil if it's too sharp.

Taste and adjust

Pour the dressing evenly over the assembled salad. Using two large spoons, gently toss the salad just enough to coat the vegetables while keeping feta pieces intact.

Dress the salad

Let the dressed salad rest at room temperature for 5–10 minutes to allow flavors to marry. Give a final gentle toss, then transfer to a serving bowl or platter and serve immediately. Optionally garnish with an extra drizzle of olive oil and a few whole oregano leaves.

Rest and serve

ripe tomatoes

English cucumber

red onion

green bell pepper

Kalamata olives (pitted)

feta cheese, block or crumbled

fresh oregano leaves (or 1 tsp dried)

extra-virgin olive oil

fresh lemon juice

red wine vinegar

garlic, minced

Dijon mustard

dried oregano

salt

black pepper, freshly ground

Wash all produce thoroughly under cold running water. Spin or pat dry the mixed salad greens until mostly dry to prevent a soggy salad.

Prepare vegetables

Halve the cherry tomatoes and place in a large mixing bowl.

Slice the cucumber into 1/4-inch rounds (or half-moons), peel first if desired, and add to the bowl.

Peel and julienne or shred the carrot and add to the bowl.

Core, seed, and thinly slice the red bell pepper and add to the bowl.

Thinly slice the red onion (for a milder flavor, rinse slices in cold water for 1 minute, then drain) and add to the bowl.

Thinly slice the radishes and add to the bowl.

Add the mixed salad greens and chopped fresh herbs to the bowl. Gently toss the vegetables and greens together to distribute them evenly.

If using, sprinkle the crumbled feta or goat cheese and toasted seeds or nuts on top just before serving to maintain texture.

In a small bowl or jar with a tight lid, combine the lemon juice (or apple cider vinegar), Dijon mustard, honey (or maple syrup), and minced garlic if using. Whisk or shake to combine.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, secure the lid, and shake vigorously for 15–20 seconds.

Season the dressing with salt and freshly ground black pepper, taste, and adjust seasoning. If the dressing is too sharp, add a little more oil or 1/2 teaspoon additional honey to balance. If too flat, add a pinch more salt or 1/2 teaspoon lemon juice.

Let the dressing rest for 5 minutes to allow flavors to marry, or use immediately.

Right before serving, pour about half of the dressing over the salad bowl (reserve the rest for guests to add more). Use tongs to gently toss the salad until all leaves and vegetables are lightly coated.

Transfer the tossed salad to a serving bowl or divide among plates. Sprinkle the reserved optional cheese and toasted seeds or nuts if not already added.

Serve immediately. Pass remaining dressing at the table. Leftover salad is best eaten within a few hours; store dressing separately in the refrigerator for up to 5 days.

mixed salad greens (romaine, butterleaf, baby spinach, arugula)

cherry tomatoes, halved

cucumber, peeled if desired, cut into 1/4-inch slices

carrot, peeled and julienned or shredded

red bell pepper, seeded and thinly sliced

red onion, thinly sliced

radishes, thinly sliced

fresh herbs (parsley, basil or chives), chopped

crumbled feta or goat cheese (optional)

toasted seeds or nuts (pumpkin seeds, toasted almonds) (optional)

fresh lemon juice (about 1 lemon) or apple cider vinegar

honey or maple syrup

garlic, minced (optional)

In a medium bowl combine 2 tbsp olive oil, 2 tbsp plain yogurt, 1 tbsp lemon juice, minced garlic (3 cloves), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth.

Prepare marinade

Trim excess fat from 1 lb chicken thighs and pat dry. Add chicken to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 6 hours (for best flavor, marinate 2–4 hours).

Marinate chicken

Heat a large skillet over medium-high heat and add a thin film of oil or spray. When hot, add the marinated chicken in a single layer (work in batches if needed). Cook for 4–5 minutes per side until well browned and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly or chop into bite-sized pieces.

Cook chicken

Grate 1/2 cup cucumber (about half a small cucumber). Place grated cucumber in a clean kitchen towel or paper towels and squeeze out as much liquid as possible to avoid watery sauce.

In a bowl combine 1 cup plain Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tsp lemon juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Chill while chicken cooks.

Mix tzatziki

Thinly slice 1 tomato, 1 small cucumber (if not used for tzatziki), and 1/2 red onion. Shred about 2 cups lettuce. Drizzle the sliced tomato and cucumber lightly with 1 tsp extra virgin olive oil and a squeeze of lemon if desired; season lightly with salt.

Warm 4 pita breads by wrapping them in foil and heating in a 350°F (175°C) oven for 5–7 minutes, or toast briefly in a dry skillet for 30–60 seconds per side until pliable and lightly browned.

Warm pitas

Open each warmed pita pocket or fold flatbread. Spread 2–3 tbsp of tzatziki inside each pita. Add a layer of shredded lettuce, then 3–4 oz (about 1/4 lb) of sliced cooked chicken per pita (divide chicken evenly). Top with sliced tomato, cucumber, red onion, and a sprinkle of 2 tbsp crumbled feta per two pitas (about 1/2 cup total). Finish with a squeeze of lemon wedge and a light crack of black pepper.

Assemble pitas

Serve immediately while chicken is warm. Offer extra tzatziki, lemon wedges, and hot sauce on the side.

Serve

boneless skinless chicken thighs

olive oil

plain yogurt

lemon juice

garlic cloves, minced

ground cumin

ground coriander

smoked paprika

kosher salt

black pepper

pita breads (6-inch or 8-inch)

tomato, thinly sliced

small cucumber, thinly sliced or diced

shredded lettuce (romaine or iceberg)

feta cheese, crumbled

extra virgin olive oil

lemon wedges

plain Greek yogurt

cucumber, grated and drained

garlic clove, minced

fresh dill, chopped (or 1 tsp dried)

In a large bowl combine ground beef and ground lamb. Add the grated and well-squeezed onion, minced garlic, dried oregano, ground cumin, ground coriander, crushed red pepper, kosher salt, and black pepper. Mix gently but thoroughly until spices are evenly distributed; avoid overworking to keep meat tender.

Prepare meat mixture

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Form the meat into a single thin patty roughly the size of your pita or into smaller patties for quicker cooking. Cook 3–4 minutes per side until well-browned and cooked through (internal temperature ~160°F/71°C). If using a single large patty, slice thinly after resting for 2 minutes. Transfer cooked meat to a plate and keep warm.

Form and cook

In the same skillet over medium heat, add 1 tablespoon butter or olive oil. Add the thinly sliced onion, green pepper, and mushrooms. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until vegetables are soft and lightly caramelized, about 6–8 minutes.

Sauté vegetables

Return sliced or chopped cooked meat to the skillet with the vegetables and stir to combine and reheat for 1–2 minutes.

Combine with meat

Reduce heat to low. Lay provolone slices over the meat and vegetable mixture, cover the skillet with a lid for 1–2 minutes until the cheese melts. If you prefer, broil briefly on a sheet pan to melt the cheese instead.

Add cheese

While the vegetables cook, combine Greek yogurt, grated cucumber (squeeze out excess moisture), 1/2 teaspoon minced garlic, 1 teaspoon lemon juice, 1 teaspoon chopped fresh dill, 1/2 teaspoon olive oil, and 1/4 teaspoon salt in a small bowl. Stir to combine. Taste and add hot sauce if you want some heat. Refrigerate or hold at cool temperature until assembly.

Make quick tzatziki

Warm the pita breads for 20–30 seconds per side in a hot dry skillet or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes until pliable.

Warm pita

Open each warmed pita and spread about 2 tablespoons of tzatziki inside. Layer with 1/2 cup shredded lettuce, sliced tomato, and 1/2 of the cheesy meat-and-vegetable mixture. Add pickled peppers if using and drizzle any remaining tzatziki on top. Fold or roll pita to enclose filling.

Assemble the Philly Gyro Pita

Serve immediately while hot. Optionally serve extra tzatziki and hot sauce on the side.

ground beef (80/20)

ground lamb

onion, grated and squeezed dry

crushed red pepper

olive oil (for skillet)

yellow onion, thinly sliced

green bell pepper, thinly sliced

mushrooms, sliced

butter or olive oil

Provolone slices

plain Greek yogurt (full-fat)

cucumber, seeded and grated

fresh dill, chopped (or 1/2 tsp dried)

hot sauce (optional)

large pita breads or flatbreads

tomato, sliced

hot pickled peppers or banana peppers (optional)

Finely grate or process 1/2 cup onion until very fine. Place grated onion in a fine mesh sieve or cheesecloth and squeeze or press to remove excess moisture; this prevents soggy meat.

Prepare onion

In a large bowl, combine ground lamb, ground beef, squeezed grated onion, minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt, black pepper and 1 tablespoon red wine vinegar. Mix with your hands or a sturdy spoon until spices are evenly distributed and mixture becomes slightly tacky (about 1–2 minutes). Do not overwork.

Mix meats and seasonings

Form the meat into a flat loaf or an even 1-inch thick patty (or several smaller patties) so it cooks evenly. Wrap in plastic and refrigerate for at least 30 minutes to let flavors meld and to firm the meat for slicing.

Shape and chill

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. If using a loaf, sear the flat sides 3–4 minutes until well browned, then reduce heat to medium and continue cooking, flipping as needed, until internal temperature reaches 160°F (71°C) and meat is cooked through (about 8–12 minutes total for patties; longer for a loaf). If cooking smaller patties, cook 3–4 minutes per side until browned and cooked through. Break larger pieces into thin slices with a spatula while cooking to mimic traditional gyro strips.

Cook

Transfer cooked meat to a cutting board and let rest 5 minutes, then thinly slice or chop into bite-sized strips. Keep warm until assembling wraps.

Rest and slice

Prepare cucumber: Grate the seeded cucumber on the large holes of a box grater. Place grated cucumber in a clean towel or fine mesh sieve and squeeze out as much liquid as possible (important to avoid watery tzatziki). Measure about 1/2 cup drained grated cucumber.

Combine ingredients: In a medium bowl, stir together 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and well combined.

Chill: Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let flavors meld. Taste before serving and adjust salt, lemon or dill as desired.

Warm pitas: Warm pita breads in a dry skillet over medium heat 30–45 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes, or microwave covered for 20 seconds.

Layer: Place a warmed pita on a plate. Spread 2–3 tablespoons of tzatziki down the center of the pita. Add a generous 3–4 ounces (about 1/2 to 3/4 cup) of sliced gyro meat on top of the sauce.

Add toppings: Top the meat with shredded lettuce, 2–3 tomato slices, a few red onion slices, and a sprinkle of crumbled feta and chopped parsley if using. Squeeze a small wedge of lemon over the filling if desired.

Fold and serve: Fold the pita over the filling like a wrap or roll and secure with foil or parchment for easier eating. Serve immediately with extra tzatziki on the side.

ground beef

onion

olive oil (for pan)

Greek yogurt (full fat)

fresh dill, chopped

pita breads (6-8 inch)

feta cheese, crumbled (optional)

fresh parsley, chopped (optional)

Prepare the grated cucumber: place grated cucumber in a fine mesh sieve or clean kitchen towel, add a pinch of salt and press or squeeze to remove excess water. You should end with about 1/2 cup drained cucumber.

In a bowl combine Greek yogurt, drained grated cucumber, lemon juice, minced garlic, olive oil, chopped dill and mint (if using). Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and refrigerate at least 20 minutes to let flavors meld. Taste and adjust salt/lemon before serving.

Make the marinade: in a medium bowl whisk together 1/2 cup plain yogurt, 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp black pepper, 1 tsp kosher salt and 1/2 tsp Aleppo or red pepper flakes (if using).

Add the thinly sliced beef (about 1 lb) to the marinade and toss to coat thoroughly. Cover and marinate in the refrigerator at least 1 hour, preferably 3–6 hours. If short on time, marinate 30 minutes at room temperature.

Cook the beef: heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp oil to coat. Working in batches to avoid crowding, add marinated beef slices in a single layer and sear without moving for 30–60 seconds to develop color, then stir and continue cooking until browned and cooked through, about 3–5 minutes total depending on thickness. Remove cooked meat to a plate and keep warm. Repeat with remaining meat.

Optional finishing: if you want crispier edges, spread cooked meat on a rimmed baking sheet and place under a preheated broiler for 2–3 minutes, watching carefully until edges char slightly.

Quick-pickled red onion: place 1/2 thinly sliced red onion in a small jar. Heat 1/4 cup white wine vinegar (or apple cider vinegar) with 1/4 cup water, 1 tsp sugar and 1/2 tsp salt until sugar dissolves. Pour hot brine over onions, let cool to room temperature then refrigerate at least 15 minutes. Use about 1/2 cup pickled onion for the plate.

Assemble salad veg: toss shredded lettuce with 1 tsp olive oil, 1 tsp lemon juice and 1/4 tsp salt. Arrange sliced tomato, cucumber and a portion of the dressed lettuce on each plate. Top with a few pickled red onion slices and sliced pickles if using.

Warm the pita: heat a dry skillet over medium-high heat. Lightly brush each pita with a little butter or olive oil and warm 30–45 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay soft.

Build each pita plate: place 1 warm pita on the plate. Spoon 3–4 tbsp of the herbed yogurt sauce onto the pita or plate. Pile about 1/4 lb (around 4 oz) of the cooked shawarma-spiced beef on top of the pita (divide cooked meat evenly across 4 servings). Add a handful of dressed lettuce, 2–3 tomato slices and a few cucumber slices. Scatter pickled red onion and sliced pickles. Sprinkle chopped parsley and a pinch of sumac over the meat for bright, tangy finish.

Serve: offer extra herbed yogurt sauce on the side and lemon wedges. Serve immediately while meat is hot and pita is warm.