Greek Bowls

Our family has a major infatuation with the food at places like Mezeh and Cava. It only takes one visit to get hooked. And only two or three for you to figure out there’s got to be a way to make something equally delicious at home so you can eat it more often! The first time I undertook this I spent almost all day in the kitchen. Granted, I was also making food for our carry in lunch at church the next day. But still, be prepared for this to be a different kind of experience than throwing some sweet potatoes in the oven and chicken thighs on the grill.

I’m going to list these in the order we layer them on our plate, but you’ll see pretty quickly you need to think ahead for some of these, especially the chicken, tabouleh, tzatziki, and pita bread.

• lettuce
• rice
• chicken shawarma (I used this chicken marinade and let it sit for 24 hours in the frig before David grilled it.)
• feta cheese
• hummus (I like the red pepper hummus)
• pickled red onion
• marinaded tomato / cucumber (I just diced cucumber and halved cherry tomatoes and added some greek vinaigrette)
• kalamata olives
• banana peppers
• tzatziki (this recipe is delicious and much more cost effective than buying ready made, but if you’re short on time, you can find it at the store. I love the Cava brand available at Whole Foods.)
• tabouleh (Whatever you do, don’t skip this! It adds so much authenticity to the pile on your plate. I do only half to 2/3 of the parsley though, otherwise the kids won’t eat it.)
• harissa (I bought Cava’s version of this, but I’m assuming you could find other brands?
• greek vinaigrette (I make my own, but you could buy it if you like)

And there you have it. Oh, except the pita bread. Don’t forget to make fresh pita bread to eat with it. It’s unbelievably delicious!

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