Grilled Feta Psiti (φετα ψητη)
The grilled version of Feta Psiti, a Greek inspiration barbecue delight.
For 4-6 servings:
1 kg. Greek feta
1 kg. ripe, juicy, organic summer tomatoes
a few hot chili or jalapeno peppers (depending on how hot they are, and how hot you are :D or, alternatively, how hot you can or want to be)
oregano (preferably Greek; I used dry Thassos oregano from Thassos mountains, the best)
Break with your hands app. 200g Feta cheese on aluminium foil (make sure to use two foil pieces for each pocket, one foil might be too thin and break easily when moved on and from the grill). Add pieces of tomatoes (about half tomato for each portion), a few cut pieces of chili (again, depending on how hot you want it to be - normally this is a spicy recipe), and finally season with lots of extra virgin olive oil (for a full Greek experience, with Greek olive oil) and oregano.
Close the foil around the ingredients and make a pocket, then place it on the hot grill and just leave it there. Depending on the fire, it should be ready in 15 to 20 min, but you might want to check it by taking one of the pockets off the grill, let it cool a little and open it. Be careful to not be burnt by the steam. It is ready when the tomatoes are cooked (Feta doesn't melt, but it will look and smell cooked, when ready). Close the pocket and put it back on the grill, if you feel it needs more steaming.
A chicken skewers recipe of Hawaiian inspiration (but you can experiment with other types of meat as well). I used chicken breasts, cut into pieces, and impaled along with pieces of fresh pineapple and green ball peppers.
Before making the kebabs, you need to marinate the pieces of chicken breasts in:
light soy sauce
coriander seeds (use a mortar and pestle to just break them before adding them to the marinade)
Use just a little of each (depending on the meat quantity) and massage the chicken pieces (don't drown them in marinade), then assemble the kebabs and leave them in the fridge, covered for 1-2h, before putting these babies on the grill.
I served them with a refreshing tomato mint summer salad, consisting of:
Hot Yellow Chick
This quick barbecue recipe goes very well with chicken thighs too, or turkey breasts, but I used chicken breasts this time.
It's all about the marinade:
For 500 g. chicken breasts:
150g thick yogurt
1 tbsp curry
1 tbsp balsamic vinegar
1 crushed garlic head
1 tsp onion powder
1 tsp mixed herbs of your liking (I used a mix of: dry basil, thyme, marjoram, cumin, parsley)
You know the drill: mix the ingredients, throw the meat in, massage, rest and cool (in the fridge, for 1 to 2h). Grill!
We finished the dinner with another version of one of my favorite homemade ice cream recipes (here): forest berries (instead of strawberries) and pineapple (instead of lime) ice cream. I garnished it with fresh fruits, and the pineapple took on the colors of the berries and it was delightful not just for the mouth, but for the eyes too.
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!