Greek Fest!

The  39th annual Greek Fest begins this Friday, September 7, 4 to 11 p.m. and goes thru Saturday, September 8, Noon to 11 p.m., 2012 Rain or shine! Tickets are $7 at the door or $5 if purchased in advance.

Admission is $7 at the gate

Once a year, Indianapolis goes to Greece for the weekend.

• Dance performances by the Holy Trinity Hellenic Dance Troupes
• Authentic Greek cuisine
• Live Greek music
• Marketplace and more

Holy Trinity Greek Orthodox Church
3500 W. 106th St, Carmel, IN
Carmel, IN 46205

GRILLED PORK SOUVLAKI
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours, 10 minutes
Yield: About 4 skewers (9 inch)
Ingredients:

·                    1/4 cup olive oil

·                    2 tbsp. fresh lemon juice

·                    1 tbsp. dried oregano

·                    ½ tsp. granulated garlice

·                    1 lb. pork shoulder, trimmed of fat and cut into 1 ¼ inch cubes

·                    Salt and freshly ground black pepper

·                    Lemon (for serving)

Preparation:                                                                       

In a large non-reactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours.

If using wooden skewers, soak these in a shallow pan filled with water while the meat marinates.

Heat the grill to medium high. Thread the meat on to the skewers (about 6-7 pieces per skewer). Season the pork with salt and freshly ground black pepper.

Grill over medium high heat for about 10 minutes, turning occasionally until they are cooked through. Squeeze some fresh lemon juice on the skewers before serving.

 

GREEK LEMON CHICKEN

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

·                    3 pound chicken, cut into quarters

·                    juice from 2-3 medium lemons

·                    2 teaspoons of salt

·                    1 heaping tablespoon of oregano

·                    ½  teaspoon of pepper

·                    ½ teaspoon of granulated garlic

·                    ½ cup of olive oil

·                    ½ cup of water

·                    paprika

Peas In Tomato Sauce (Arakas Latheros)
Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 8

Ingredients
Peas, frozen, 1 package (16 oz)
Marinara Sauce, ½ cup
Onions, raw, 1 cup, chopped
Olive Oil, 2 tbsp
Dry Dill Weed, 2 tbsp
Salt, .5 tsp
Black Pepper ½ tsp
½ tsp granulated garlic
½ cup water

Directions
Chop the onions and garlic and add to a sauce pan with two tablespoons of olive oil and cook until tender. Add marinara sauce, peas, dill weed, salt, pepper and water. Cover and cook over medium heat for about 20 minutes.

Number of Servings: 8
Yield: serves 4-6