These are my favorite Greek Chicken recipes you’ll want to add to your dinner plans.

Greek Chicken Kabobs

In this recipe, I alternated chicken with summer yellow zucchini. Feel free to switch the vegetables and for a twist try add fresh peach slices.

These only take about six minutes to grill. Serve over rice or cauliflower rice. RECIPE HERE

Greek Chicken Thighs on the Grill

Grilled Greek Chicken Thighs can be done either reverse sear (my choice) or direct grill. Reverse sear is longer, but worth it. RECIPE HERE

Ingredients for Greek Chickenb Marinade

This marinade is so good. I suggest you do use the honey at the end and don’t skip the dill. You will marinate chicken in half, and reserve the other half for the end.

• Extra Virgin Olive Oil
• Fresh Lemon Juice
• Fresh Oregano (dry if you don’t have)
• Fresh Thyme
• Fresh Garlic
• Fresh Dill (DON’T SKIP THE DILL)
• Honey (optional, put on in marinade that is used for serving).

Grilled Spatchcock Chicken with Greek Chicken Marinade

You can grill the chicken or roast in the oven. You can either prepare a whole chicken spatchcock style or buy it at already prepared (Bell and Evans sells spatchcock chicken at Whole Foods). If you prepare it yourself, you cut the backbone out with a sharp knife, press down and flatten the chicken. Rinse in cold water. Dry with paper towel before marinating. RECIPE HERE

Serve with this delicious Greek inspired cauliflower.

Summer Vegetable Recipes

• Grilled Zucchini
• Honey Baked Goat Cheese Salad
• Green Salad Blackberry Corn
• Grilled Corn and Tomato Salad
• Triple Crunch Cabbage Salad
• Olive Feta Salad

Pin This

Print

Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinade Time 3 hours hours

Servings 4 servings

Ingredients

• 1/2 cups olive oil
• 1 lemon zest and juice
• 1 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 2 garlic cloves minced
• 1 teaspoon salt
• 1 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper
• 1 tablespoon honey (use at end)

Instructions

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

The post Greek Chicken Marinade with Recipes for the Grill appeared first on Spinach Tiger.

The first time I had whole roasted Greek style chicken was at an East Nashville restaurant, Greko Street Food. Although I used the main recipe from Food Network, I added a little honey inspired by the Greko Street Food version.

Greek Spatchcock Chicken with Fresh Herbs

The recipe called for fresh dill to my surprise. I had fresh dill, fresh oregano and fresh thyme on my deck and decided to use all three. The dill was quite a surprise as I have never used dill in a chicken recipe before. The dill is added to the marinade that is reserved to be poured over the chicken at the end. The honey is added to the marinade in the end and is, of course, optional if you want to leave out sweetener.

Spatchcocked chicken is the perfect chicken to put on the grill, and I’ll tell you why.

First of all, I  like chicken on the bone, as it’s much more tasty,  but I am not that good at grilling it. A spatchcocked chicken makes it so much easier, especially after a Greek style marinade.

This chicken was so tender, so flavorful and one of my favorite chicken recipes of the year. I’ll be making this again and again, and I  think you will too.

Grilled Spatchcock Chicken Greek Style in the Oven

If you don’t have access to a grill, roast it breast side up at 450 degrees F. Marinate the same way as above, wipe marinade off. Use reserved marinade to pour over once out of the oven. If you do roast in the oven, add some potatoes to the pan.

More Chicken Recipes from Spinach Tiger

• One Hour Roast Chicken
• How to Bake Chicken Legs
• Parmesan Mayonnaise Chicken
• Za’atar Baked Chicken
• Chicken

Print

Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill

Course Entree

Cuisine Greek

Keyword Greek Chicken, Spatchcocked Chicken

Prep Time 10 minutes minutes

Servings 4 servings

Ingredients

• 1 Spatchcocked Chicken

Marinade

• 1 cups olive oil
• 2 lemons zest and juice
• 2 tablespoons fresh oregano chopped
• 4 sprigs fresh thyme
• 3 garlic cloves minced
• 1 1/2 teaspoons salt
• 2 tablespoons fresh dill chopped
• 1/2 teaspoon black pepper

Instructions

Prepare Chicken

• To spatchcock chicken, cut out the backbone (discard, use for soups) and press down on breast/thigh to flatten. Turn chicken over, cut out the back, leaving breasts, thighs, legs.

Marinade

• Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
• Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

Grill Chicken

• Take chicken out of refrigerator an hour before grilling.
• Light the grill hot.
• When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken breast side up on the side with no heat.
• Close lid, roast for about 50 minutes until internal temperature reaches 155 degrees F., 68 C.
• Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
• Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
• Allow chicken to rest 10 minutes prior to carving.

The post Grilled Spatchcock Chicken Greek Style appeared first on Spinach Tiger.

I’m reposting this delicious Cuban recipe to bring some excitement to your dinner table. If you can find affordable flank or skirt steak, take a chance on a recipe you might be unfamiliar with.

Ropa Vieja literally means old clothes or old rags, as it’s a Cuban Shredded Beef dish.  In Spanish, it sounds exotic. If I were to say, let’s make some old clothes in English, it would not sound so appealing, would it?

I got this idea and recipe for Ropa Vieja from the butcher at my local grocery store. I trust his word because he was an executive chef at a very ritzy hotel. Normally, I would not have chosen to slow cook flank steak, which is always quickly grilled. He convinced me to use the flank steak and I’m glad I stayed the course.

What Cut of Beef is used for Ropa Viaja?

Flank steak is the cut of meat most used for Ropa Vieja. It’s tough and stringy and requires long, slow cooking to get that delicious shredded meat. This slow cooking will build a complex flavor profile, while tenderizing at the same time.

I have seen some recipes that use chuck, which might taste good, but it’s not authentic. Chuck is short pieces of beef, and will be more like a ragu.

The main flavors for the Ropa Vieja come from oregano, paprika, cumin, tomatoes, olives and peppers, very similar in flavors to picadillo, another Cuban dish I made here.

What Peppers are used for Ropa Vieja?

The typical peppers for ropa vieja is green and bell peppers, not hot peppers.

Ropa Vieja, Cuban Shredded Beef, is the kind of dish to make in large quantities.

If you can, get a large piece of meat and make enough to freeze. This is the kind of dish that tastes better the next day, and freezes well for very quick meals.

Make sure the meat is fully cooled before freezing. I used a food saver to freeze. The food saver compresses out the air, vacuum seals, and prevents freezer burn. This is the first thing we bought together as a married couple eighteen years ago and we’re on our second saver.

How is Ropa Vieja Served?

Ropa Vieja is served with rice and beans.

I wasn’t sure how I wanted to serve Ropa Vieja so I asked people on instagram. Rice or Tortillas?

What I didn’t realize is that Cuban do not eat tortillas. This doesn’t mean you can’t do that; just know that’s not the authentic way this dish is served. Ropa Vieja is served with rice and beans.

I used fresh oregano out of my garden with a squeeze of lime. The meat is so flavorful, so enjoy it just as is without adding any extra toppings, but perhaps herbs and little extra chopped onion.

More Flank or Skirt Steak Recipes from Spinach Tiger

• Flank Steak in Honey Marinade
• Carne Asada Citrus Marinade
• Skirt Steak with Chimichurri

Print

Ropa Vieja

How to Cook Ropa Vieja, a cuban beef, in a crock pot.

Course Entree

Cuisine Cuban

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil
• salt
• pepper
• 1 flank steak
• 1 large onion chopped
• 3 bell peppers can use red, yellow, orange
• 6 cloves garlic peeled
• 1 teaspoon cumin
• 2 teaspoons dried oregano
• 2 16 ounce cans diced tomatoes
• 2 tablespoons vinegar wine vinegar or apple cider vinegar
• 10 spanish olives

Instructions

• Season flank steak with salt and pepper.
• Brown flank steak five minutes on each side on medium high heat. Remove from pot.
• You can brown the flank steak in separate pan and then remove to a slow cooker.
• In same pot you browned the flank steak In, sauté onion and peppers for about 5 minutes, stirring on low heat. Add In garlic cloves and saute for one minute.
• At this point proceed either with slow cooker method or dutch oven method,

Slow Cooker Method

• Add onions, peppers, garlic, one can diced tomato.
• Add in flank steak. You may need to cut flank steak into two pieces.
• Add about one cup beef broth or water, vinegar or enough liquid to just cover the flank steak.
• Add cumin and oregano.
• Cook for six on high, 10 hours on low.
• In last hour, add olives, second can of tomatoes.
• Once done, use a fork to shred beef. Serve with rice and beans

Dutch Oven Method

• Add flank steak back to dutch oven with the onions, peppers, garlic.
• Add one can of tomatoes, broth, vinegar. You need enough broth to cover beef.
• Add cumin and oregano. Season with salt and pepper.
• Cook on top of stove, very low for 4 hours. You can also put dutch oven inside oven at 300 degrees f. Make sure you have enough liquid and check frequently about every 30 minutes.
• In last hour, add olives, and second can of tomatoes.
• Once done, use a fork to shred beef.
• Serve with Rice and beans.

Notes

If making in a dutch oven, you can reduce the cooking time, but cook on a very low heat on to of stove for about 4 hours, or put in an oven no higher than 300 degrees. Make sure you have enough liquid in the pot.

Green Bell Pepper: It’s not necessary, but will add in another layer of flavor.

The post How to Make Ropa Vieja (Cuban Shredded Beef) appeared first on Spinach Tiger.

Cuban Picadillo, cooked low and slow, is a medley of layered flavors, balanced with the right amount of heat and acid. The active cook time is about 30 minutes as you chop veggies and layer in the flavors. After that, all you need to do is put in your slow cooker or dutch oven. I promise that after one bite, you will add this to your weekly rotation and make double batches to freeze.

My bakery continues in a fast and furious mode so I need dinners with little prep time or ones that I can freeze.  I’ve mainly been making fast dinners that take little to no prep.  I realized I was craving cooking something that would deliver a little more flavor and little more comfort. Cuban Picadillo fits that bill, and I’m so glad I doubled the recipe so we could have a lot of leftovers.

It feels good to get back to cooking, chopping, and building flavors.

Serve with rice and black beans. 

This is as close to an authentic Cuban Picadillo recipe as I can get with what I have no hand. The first thing you have to do is make Sazon Seasoning. You can buy Sazon, but I made my own.

How to Make Sazon Seasoning for Cuban Picadillo

The basics of Sazon Seasoning includes ground coriander, peppercorns, dried oregano, garlic powder, sea salt, cumin and ground annotto seeds.

You probably have most of this on hand outside of the annotto. However, you can substitute with paprika and a dash of nutmeg.

You can also buy Sazon seasoning like this.

What is Annotto?

The annato seeds, known as achiote, grow on the annato tree and  are used for the red coloring, and elicit some flavor.

What is Cuban Picadillo?

Cuban Picadillo is Latin American brought to various countries from Spain, each touting their own version. This is closest to the Cuban version. You will sometimes see picadillo with veggies thrown in or potatoes.

The basic ingredients are ground beef, onion, carrot, garlic, tomato, oregano, capers and olives. The flavors are layered and brought to life with acid much like a bolognese. I was happy to find fresh oregano was still growing in a flower pot today.

Picadillo can be eaten as is, over rice, or stuffed into a taco or empanada. Doug likes to add avocado.

This is super delicious when reheated, so make plenty.

More Ground Beef Recipes from Spinach Tiger

The BEST Taco Meat

Ropa Vieja (Cuban Shredded Beef)

Print

Cuban Picadillo Recipe

Braised Ground Beef with Sazon Seasoning, Peppers, Olives, Onion, Tomatoes

Course Entree

Cuisine Cuban

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 1 carrot diced
• 1 clove garlic sliced
• 1 medium yellow onion diced
• 1 bell pepper seeded, diced
• 1 pound ground beef
• 12 green Spanish olives cut cross wise
• 1 tablespoon capers
• 2 cups diced tomatoes can use canned
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey optional
• 2 sprigs fresh oregano or thyme or 1 teaspoon dried
• 1 bay leaf
• 1 tablespoon sazon seasoning homemade recipe below
• 1 teaspoon salt season to taste
• 1 teaspoon black pepper season to taste

Sazon Seasoning

• 1 tablespoon black peppercorns
• 1 tablespoon toasted coriander seed
• 1 tablespoon garlic powder
• 2 teaspoons cumin
• 1 tablespoon oregano or can use thyme
• 1 tablespoon annatto seeds ground (or paprika)
• 1 tablespoon salt

Instructions

Sazon Seasoning

• Toast peppercorns and coriander seeds in frying pan until warmed through. Add all ingredients to spice blender and grind.

Picadillo

• Sauté onions and carrots in olive oil until onions are softened, about three minutes. Add in garlic, peppers.
• Add ground beef.
• Once meat is browned, add saźon seasoning.
• Add in olives, capers, can of tomatoes, vinegar, honey, and bay leaf. If the meat is extra lean, add in two more tablespoons of olive oil.
• Simmer over very low heat for two hours, stirring occasionally. Alternatively, this can be put into a slow cooker to simmer on low for 4 hours. Remove bay leaf and fresh oregano before serving.
• Garnish with fresh oregano or thyme.

Notes

Picadillo is great left over and can be frozen. 

The post Cuban Picadillo Recipe appeared first on Spinach Tiger.

If you’re like me, you probably thought taco seasoning mix was simply spices. Well think again, there are all kinds of ingredients you do not want in your food.

What is taco seasoning mix?

It’s a mix of spices and herbs that you probably already have in your pantry.

Chili powder, cumin, sea salt, garlic powder, onion powder, oregano, paprika, ground red pepper or cayenne.

I suggest you make this as your base, taste it, and then add more of whatever you like. You can make it more spicy or add in more cumin or more salt.

I happen to love my DIY taco seasoning mix as is, especially with my surprise herb. I didn’t have dried oregano and substituted herbs de provence. That may sound a bit crazy to you, but it works for me. Another good substitute for oregano is dried thyme.

I make a large amount and store in mason jars.

You can get creative with your DIY taco seasoning mix. It’s not just for taco meat.

Here are some ideas for Diy taco seasoning aside from taco:

• Mix with cheddar cheese and make epic grilled cheese.
• Avocado Toast with Taco Seasoning scrambled eggs.
• Deviled Eggs – would be excellent mixed into these deviled eggs.
• Tortilla Soup.
• Baked Chicken marinated with Taco Seasoning.
• Taco Salad Dressing.
• Dips, Spreads.
• Mexican Pizza – Mix tablespoon with cheddar cheese.
• Mix with your favorite rice or cauliflower rice with butter or oil.
• Sprinkle into this Mexican pasta chicken.

Here are some related recipes from Spinach Tiger

Special Taco Meat with Bacon (Recipe Coming)

Grain Free  (Keto Friendly) Homemade Tortillas with Chia and Flax 

Keto Friendly Taco Cups Made in Muffin Tins (Recipe Coming)

Authentic Guacamole

Pico de Gallo

Picadillo Tacos with Sazon Seasoning

Best Ever Homemade Citrus Margarita

Grain Free  Homemade Spinach Tortillas 

Print

DIY Taco Seasoning Mix

Homemade DIY TACO SEASONING MIX FOR TACOS, TACO SALAD, SOUPS, ETC.

Course Seasoning

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 3 tablespoons paprika
• 4 tablespoons chili powder
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 4 teaspoons dried oregano see notes
• 2 tablespoons cumin
• 1 tablespoons salt
• 2 teaspoons ground red pepper or 1/4 teaspoon cayenne pepper

Instructions

• Mix all spices together. Keep in a jar.

The post DIY Taco Seasoning Mix (sugar free) appeared first on Spinach Tiger.

Cold weather drives us to comfort food dishes like homemade Italian beef stew, paleo friendly, grain free. This is what healthy comfort food looks like. It’s NOT diet food. It’s not fat free. It’s not stuck in some frozen wrapper in the lean watcher section. It’s on top of the stove, wafting deep, flavorful beef, tomatoes and vegetables, telling our brain hearty food is at hand.

If I could only choose to cook one way, it would like this. Rustic, healthy, hearty, one pot dishes, adding in enough fat and wine to make a simple dish seem special. This is food for the home cook. If this were in one of the trendy restaurants, it would be short ribs and complicated sauces with a heaping of grains like barley or polenta. Nothing wrong with that kind of cooking, but at home, we need simple, approachable food that we can pop on top of the stove on a day the kids are home on a snow day, and time is short, but appetites are big.

This is the dish that a woman will love (cause it’s nutrition packed, grain free). This is the dish a man would marry her for, because comfort food and beef usually make a man happy. (Please don’t write me if I hurt anyone’s feelings or stereotypes; I’m making a point).

The Key to a good Italian Beef Stew is San Marzano Tomatoes.

I call this Italian style stew, because I added in a lot of San Marzano tomatoes, herbs, and wine to give it that Italian taste. I started out with olive oil, onions and garlic. I ended with a garnish of red chili pepper and freshly grated parmigiano reggiano.

Record temperatures in Nashville, snow on the deck (which I love, made us grateful for a hearty, healthy, Italian beef stew.

You may also be interested in my Paleo Friendly Vegetable Beef Soup.

You may also be interested in these amazing roast turnips.

More Paleo Recipes

More Soups and Stews from Spinach Tiger

Print

Homemade Italian Beef Stew with Wine, Paleo Friendly, Grain Free

A Paleo Friendly, gluten free, grain free Italian stew with turnips instead of potatoes.

Course Entree

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds lean beef cubes
• 6 carrots
• 2 celery sticks chopped
• 2 onions chopped
• 4 garlic cloves minced
• 2 large cans San Marzano Tomatoes order here
• 1 quart beef broth or 1 tablespoon organic bouillon paste (or can use water)
• 1 cup white wine can use red
• 2 handfuls parsley divided
• fresh thyme
• oregano
• 6 small turnips large diced
• 1 bunch Tuscan kale ribs removed, torn into pieces
• 1 cup frozen peas optional
• parmigiano reggiano cheese
• cracked red pepper to taste

Instructions

• Season meat with salt and pepper.
• Brown meat in large dutch oven or frying pan.
• Remove meat, set aside on a plate.
• Add in onions, two carrots, finely chopped, celery. Cook for five minutes or until onions are softened, on medium low heat. Add in minced garlic and cook for about one minute. You don't want that garlic to go past pale golden.
• Deglaze pan by adding in 1/2 cup of white wine. You can use a red wine if you choose.
• Cook down for about ten minutes. Add in tomatoes. Just smoosh up with your hands, adding all tomato and juices.
• Add beef back in. Add in handful parsley, reserving some for garnish, bay leaves, fresh thyme.
• Add in 1 teaspoon salt, and black pepper.
• Cook on top of the stove on very low simmer for three hours, stirring frequently. Add beef broth or water a little at a time.
• This stew is a soupy stew, not very thick and you can choose not to add in the beef broth. The tomatoes with the beef and herbs will yield plenty of flavor.
• Remove bay leaves, and any parsley, or thyme stems.
• An hour before serving, roast carrots and turnips in oven for twenty minutes, tossed in olive oil and salt.
• Put into the stew, add in kale and frozen peas.
• Season again with salt and pepper, fresh chopped parsley.
• Serve with freshly grated parmigiano reggiano and red chili pepper.

The post Homemade Italian Beef Stew with Wine, Paleo Friendly, Grain Free appeared first on Spinach Tiger.