Tzatziki for ATCO Blue Flame Kitchen for March 14, 2018; Image supplied by ATCO Blue Flame Kitchen


It’s good that the saying, “It’s all Greek to me!” doesn’t apply to Greek food. Here are four simple ways to bring Greek flavours into your own kitchen:

Our simple Souvlaki Seasoning Mix is made with dried herbs and spices found in most kitchens. When combined with lemon juice and olive oil, it creates a flavourful marinade for any type of meat.

Our Greek Lamb Chops use similar flavours, with the addition of fresh garlic to give it more “oomph”. They are delicious with our Greek Tzatziki, which is spiced with onion, lemon and just a dash of hot sauce. To keep your tzatziki thick, make sure you drain your cucumbers completely and use Greek yogurt or skyr.

Ouzo is oft referred to as Greece’s national drink. Our Greek Ouzo Marinade brings its unique anise flavour to drinkers and teetotallers alike. Dill and crushed fennel seeds bring out the sweet, herby flavour of the liqueur.


2 tbsp (25 mL) oregano, crumbled

2 tbsp (25 mL) paprika

2 tsp (10 mL) thyme, crumbled

1 tsp (5 mL) ground cumin

1 tsp (5 mL) garlic powder

1 tsp (5 mL) salt

1 tsp (5 mL) freshly ground pepper


Combine all ingredients. Store in an airtight container in a cool dry place. Makes about 1/4 cup (50 mL).

To Make Souvlaki: Stir Souvlaki Seasoning Mix before using. To prepare marinade, combine 1 tbsp (15 mL) seasoning mix, 2 tbsp (25 mL) fresh lemon juice and 2 tbsp (25 mL) olive oil in a heavy zip-lock plastic bag. Add cubed meat (pork, lamb or chicken) and squeeze bag to coat meat with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for up to 24 hours. Soak bamboo skewers in hot water for 30 minutes. Remove meat from marinade; discard marinade. Thread meat onto soaked skewers. Grill souvlaki skewers over medium heat on natural gas barbecue until meat is done.



2 tbsp (25 mL) olive oil

2 tbsp (25 mL) fresh lemon juice

1 1/2 tsp (7 mL) oregano, crumbled

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

2 cloves garlic, crushed

8 lamb loin chops, 1 inch (2.5 cm) thick


To prepare marinade, combine all ingredients except lamb in a heavy zip-lock plastic bag. Add lamb and squeeze bag to coat lamb with marinade; seal bag. Let stand for 30 minutes. Remove lamb from marinade; discard marinade. Grill lamb over low heat on natural gas barbecue to desired doneness. Serves 4.



1 English cucumber, peeled and cubed                          

1 tsp (5 mL) salt                                                              

3/4 cup (175 mL) plain yogurt                                          

1/2 cup (125 mL) sour cream                                          

1 clove garlic, finely chopped                                          

2 tsp (10 mL) grated onion

1/2 tsp (2 mL) fresh lemon juice

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1/8 tsp (0.5 mL) hot pepper sauce


Place cucumber in a colander; sprinkle with 1 tsp (5 mL) salt. Let stand 10 minutes. Rinse with cold water; drain on paper towels. Puree cucumber in a blender or food processor. Place puree in a sieve; let drain 5 minutes. Combine remaining ingredients (yogurt through hot pepper sauce) in a bowl. Stir in cucumber puree. Refrigerate, covered, for at least 4 hours or for up to 24 hours. Do not freeze. Serve with donairs, souvlaki, satay, crackers or fresh vegetables. Makes about 1 1/3 cups (325 mL).



1/4 cup (50 mL) ouzo

1/4 cup (50 mL) fresh lemon juice

1/4 cup (50 mL) olive oil

2 tbsp (25 mL) finely chopped onion

1 tsp (5 mL) dill weed

1 tsp (5 mL) fennel seeds, crushed

1 tsp (5 mL) grated lemon peel

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1 clove garlic, crushed


Combine all ingredients. Use to marinate chicken. Allow chicken to marinate for up to 24 hours in the refrigerator. Discard marinade after using. Makes about 3/4 cup (175 mL).


ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email or chat with us live online at


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