souvlaki and spiced pears cooking class one

Cooking @ Home: Skillet Greek Souvlaki & Spiced Pomegranate Pears

souvlaki and spiced pears cooking class one

The first class in our Cooking @ Home Series was a hit! PPMA Nutritionist & Certified Dietician Lauren Papanos enjoyed leading the class and we heard great reviews from participants.

The class, which met on Zoom, prepared Skillet Greek Souvlaki and Spiced Pomegranate Pears. Delicious, right? You will find the recipe below our video of the Home Cooks’ images. If you are interested in the Cooking @ Home Series and you are currently a PPMA patient, you will be pleased to know that the biweekly Series continues until Sunday, November 8. Visit this page to learn more: Cooking @ Home Series

Greek Souvlaki & Spiced Pomegranate Pears

Equipment Needed:

  • (2) large mixing bowls
  • (1) medium mixing bowl
  • (1) vegetable cutting board
  • (1) meat cutting board
  • (1) large skillet
  • (2) small dessert cups
  • (2) large dinner plates
  • (2) whisks
  • (1) tongs
  • (1) fork
  • (1) spoon

Entree Directions

  1. In a large mixing bowl, make the marinade. ¾ cup lemon juice, 2 cloves garlic, minced, 1 tbsp dried oregano, 1 tsp sea salt, ½ tsp freshly ground black pepper, ¼ cup avocado oil.
  2. Dice chicken into square cubes. Combine with marinade in the large mixing bowl. Let sit.
  3. Heat large skillet over medium-high heat. Add 2 tbsp avocado oil to the pan. Once heated, add the rutabaga. Let cook for 3 minutes, then flip. Now add the cauliflower, bell peppers, onions, lemon juice, oregano, and a pinch of salt and pepper.
  4. Toss well to combine in skillet. Arrange in an even layer. Cover with lid. Let cook for 3-5 minutes.
  5. Add marinated chicken to the pan of veggies. Mix chicken inbetween veggies in the pan. Let cook for 5-7 minutes. Flip chicken on the other side. Let cook for an additional 5-7 minutes.
  6. While cooking, make dressing. Combine in a medium mixing bowl, ¼ c tahini, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 2 cloves garlic  (minced), 1 tbsp maple syrup, ¼ cup water, salt & pepper to taste.
  7. Once chicken is thoroughly cooked, remove the skillet from heat.
  8. Portion evenly amongst two plates. Top with feta cheese, olives, fresh dill, yogurt, tahini, and pickled onions however you’d like.

Dessert Directions

  1. Cut pear into small cubes. Once cut, transfer to a large mixing bowl.
  2. Combine chopped pear with 1 tbsp lemon juice, 1 tbsp maple syrup, ¼ tsp cardamom, ½ tsp cinnamon, and ¼ cup pomegranate seeds.
  3. Mix all ingredients well in the bowl. Divide into two cups. Optional: top with a dollop of Greek yogurt!

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