Alexa, I love Greek food. Here are a few of my favourite Greek recipes.

Home Cookin Chapter: Recipes From Thibeault's Table

Lamb Shoulder/Breast Greek Style
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Lamb Shoulder/Breast or shanks
1 head of garlic, cloves peeled and cracked
1 onion cut into 8ths
Oregano
Lemon
Salt Pepper
olive oil
chicken broth

Brown the meat on top of the stove or in a hot oven. Add the onion, and the peeled garlic cloves. Cook until golden. Add the Oregano, salt, pepper and the juice of a lemon.
Cover and place in a 350F oven. Cook until tender. Cooking Time will depend on the size of roast.

Option: Use Dill instead of Oregano.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Souvlaki
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This recipe works well with Pork (I use Pork Tenderloin) and with Lamb.

Chicken breasts
Fresh minced garlic
dried oregano
lemons
olive oil
Salt
Pepper

Cut chicken breasts into 1 inch cubes. Place on wooden Skewers that have been soaked in water (prevents
sticks from burning.. or on metal skewers.

Rub with fresh minced garlic and dried oregano Squeeze fresh lemons over chicken and some olive oil. Season with salt and pepper. Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture.

Place on hot grill and turn often until done. Serve with Greek salad and rice.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera
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Adapted from: Krinos Foods

(The original recipe called for a large can of tomatoes and did not include garlic or oregano.)

Green Bean, Zucchini and Potato Stew (Fassolakia Iadera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese

1/4 cup olive oil
1 cup chopped onion
1 clove of garlic, minced
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 to 2 tablespoons fresh oregano chopped (or dried)
1 14 ounce can of Italian-style tomatoes, chopped.
1/2 cup chicken broth

Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes.Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Ribs
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1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
dried oregano
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper
. Mince garlic and press with back of knife to turn into a paste. (or use
a microplane)

Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if
using. Squeeze juice of whole lemons over ribs a few hours before
cooking.

Note: These can be marinated earlier in the day or overnight, but do
not add the lemon juice until a few hours before grilling or the lemon
will change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill and turn that side off. Cook, turning
occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size
of the ribs but could take longer depending on grill being used.

Thanks Ann.