Greek Cooking Online Cooking Class



Please gather all ingredients prior to class if you will be cooking along. It is helpful to organize the ingredients by recipe on rimmed baking sheets.
Feel free to pre-measure ingredients, but it is not necessary.

Chicken Souvlaki

1. Soak bamboo skewers for 30 minutes prior to class.

Ingredient Shopping List

Below is a list of ingredients you’ll need to make the recipes in this packet. Please reach out for substitution suggestions.


☐ 1-pound boneless, skinless chicken breast


☐ 4 garlic cloves
☐ 1 lemon
☐ Oregano
☐ Parsley
☐ Dill
☐ Mint
☐ 1 English cucumber
☐ 2 large tomatoes
☐ 1 red or green bell pepper
☐ 1 small red onion


☐ 4 cups whole-milk Greek yogurt
☐ 4 ounces Feta cheese

Pantry Items

☐ Olive oil
☐ Red wine vinegar
☐ Sweet paprika
☐ Kosher or sea salt
☐ Black pepper in a grinder

Dry/Canned Goods

☐ ½ cup kalamata olives, pitted


☐ 10-inch bamboo skewers (or metal)
☐ 1 package pita bread

Equipment Needed

Below is a list of tools you’ll need to make the recipes in this packet.


☐ Chef’s knife
☐ Paring knife
☐ 2 Cutting boards

Hand Tools/Gadgets

☐ 3 Medium Mixing bowls
☐ Silicone brush
☐ Heat-safe tongs
☐ Fine mesh strainer
☐ Wooden spoons or silicone spoons
☐ Whisks
☐ Box grater
☐ Bench scraper
☐ Microplane


☐ Grill pan or cast-iron skillet


☐ Serving platters and bowls


Yield: 4 servings

For traditionally skewered foods like Greek Souvlaki, metal skewers work best as they do not require soaking and can be used again and again. If you are using wooden skewers, they need to be soaked 30 minutes in advance.

Chicken souvlaki marinade:
3 medium garlic cloves, minced
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon sweet paprika
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh parsley leaves
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper

1-pound boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
8 (10-inch) skewers, soaked in water for 30 minutes
Vegetable oil, for brushing grill

1 package of pita bread, for serving
Tzatziki Sauce, for serving (recipe follows)

  1. To prepare the marinade: To a medium bowl, add all marinade ingredients; whisk to combine. Add chicken and toss to coat. Cover and transfer to the refrigerator to marinate for at least 30 minutes or up to 2 hours.

  2. When ready to grill, remove chicken from marinade and discard marinade. Thread chicken pieces onto skewers, leaving 1/4 inch between pieces.

  3. Preheat a grill or grill pan to medium-high heat. Using a silicone brush, coat the grill with oil and place skewers on the grill. Cook until grill marked and cooked through, 6 to 8 minutes, turning halfway through.

  4. To serve: Transfer skewers to a medium platter and serve with sliced tomatoes, sliced red onion, tzatziki sauce, and pita.

Chicken Souvlaki variations: Souvlaki skewers can be cooked in the oven on a wire rack lined baking sheet if you do not have a grill or grill pan. Souvlaki marinade would also be delicious on shrimp or any firm fleshed fish, such as cod or salmon. Optional to serve with sliced tomatoes, red onion, and hummus. Alternatively, serve with Greek Village Salad that is included in this packet.


Yield: about 3 cups

1/2 English cucumber
1/2 teaspoon sea salt, plus more to taste
2 cups whole-milk Greek yogurt
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill leaves
1 tablespoon finely chopped fresh mint leaves
Freshly ground black pepper

  1. Grate cucumber, transfer to a fine-mesh sieve set over a medium bowl and toss with the 1/2 teaspoon salt. Let cucumber stand for 10 minutes and then press with the back of a spoon to expel liquid; discard any excess liquid.
  2. 2. Transfer cucumber to a medium bowl and add remaining ingredients, stir to combine. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until needed; tzatziki will last 2 to 3 days stored this way.

Tzatziki variations:
No grater? Fine dice or julienned cucumber with a knife.


Yield: 4 servings

2 large ripe tomatoes (about 1 cup), cut into 1-inch dice
1 red or green bell pepper, cored, seeded and cut into 1/2-inch dice
1/2 large English cucumber, peeled, cut into 1/2-inch dice
1/4 red onion, cut into thin slices
1/2 cup kalamata olives, pitted
4 ounces feta cheese, crumbled or cubed
1 tablespoon fresh oregano leaves, chopped
2 to 4 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

  1. To a medium serving bowl add all ingredients, toss gently to coat. Taste and adjust seasoning with vinegar, salt, and pepper.
  2. Serve immediately, or transfer to refrigerator in an airtight food storage container for up to 3 days.

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We teach more people to cook than anywhere else in the country; our instructors aren’t simply chefs—they’re experienced teachers as well.


Each 90-120 minute class is a password-protected Zoom session, so you and the other attendees are free to ask questions as you follow along step by step.


Work on getting a little me time or invite the whole household for some family fun—the price is the same no matter how many people are in your kitchen.


Prior to your class, download the prep packet for a shopping list and quickstart instructions so you’re ready to jump right in.