Greek fajitas – like normal Mexican fajitas, but with less spice, and more feta cheese. Because everything in life benefits from more feta cheese.
Fajitas were one of the first meals my husband and I cooked together, back when we were young and unskilled, and lived in revolting shared accommodation at uni. A dinner that only requires one pan is very attractive when all the other pans are dirty. And even now that I have my own lovely clean kitchen, I still very much appreciate having minimal washing up to do – so a one pan dinner is always a winner for me.
Fajitas literally couldn’t be easier to make (which is why we used to make them so often). Fry some vegetables –> put in a tortilla –> eat. Bish bash bosh. This time I made them a little more Mediterranean with some balsamic vinegar, crumbled feta cheese, and a herby yogurt dressing. Still easy, still delicious, and relatively healthy too!
I cooked my veggies in a griddle pan because I love the stripey char lines you get on the veg (don’t get me started on char lines again…). If you don’t have one, just use a frying pan instead. Throw some balsamic vinegar over the veggies while they’re still over the heat, so it cooks off and just leaves you with its lovely intense flavour. Then just wrap ’em up in some bread!
I used these fancy flatbread things I found in the supermarket, but any old flatbread or tortilla will work. I cooked them briefly in the griddle pan before I cooked the veg (can’t… resist… the char…), but you can skip that step if you want to. I’m all for making things easier.
Just don’t forget the feta!
- 1 red pepper
- 1 small courgette (zucchini)
- 1 red onion
- 1 tbsp oil
- 1 tbsp balsamic vinegar
- ¼ tsp dried oregano
- Black pepper
- 1 small clove garlic, peeled
- Small bunch fresh parsley
- 2 tbsp Greek yogurt
- 1 tsp lemon juice
- Black pepper
- 4 flatbreads or flour tortillas
- 4 tbsp crumbled feta cheese
- Cut the red pepper, courgette and red onion into strips.
- Heat a little oil in a griddle pan (or a frying pan, if you don't have a griddle pan). Add the vegetables, and cook over a fairly high heat for 5 minutes, tossing regularly, until the vegetables are soft and lightly charred.
- In a small bowl, combine the balsamic vinegar with the dried oregano and some salt and pepper. Pour the mixture over the cooked vegetables, and return to the heat for another minute or two.
- To make the yogurt dressing, add the garlic and parsley to a mini food processor, and blitz until finely chopped. Add the yogurt, lemon juice, and plenty of salt and pepper, and blitz again to combine.
- To assemble, divide the vegetables between the four tortillas / flatbread, and top with the herby yogurt dressing and some crumbled feta cheese.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one fajita.