33+ Easy Dairy-Free Greek Recipes to Savor the Mediterranean Flavors

Greek cuisine is beloved worldwide for its bold flavors, fresh ingredients, and healthy eating philosophy.

With its emphasis on Mediterranean herbs, olive oil, and a variety of vegetables, it’s no wonder that Greek food is often considered a heart-healthy and balanced diet.

However, for those who are dairy-free, enjoying traditional Greek recipes might seem challenging, as many of them rely on cheese, yogurt, or milk-based products.

Thankfully, with a little creativity and some smart ingredient swaps, you can still enjoy the vibrant tastes of Greece without compromising your dietary preferences.

In this article, we’ve rounded up 33+ delicious dairy-free Greek recipes that will transport your taste buds straight to the Mediterranean.

Whether you’re craving savory dishes like moussaka, fresh salads, or sweet desserts, you’ll find plenty of options to satisfy your cravings while sticking to a dairy-free lifestyle.

33+ Easy Dairy-Free Greek Recipes to Savor the Mediterranean Flavors

From creamy tzatziki made with dairy-free yogurt to hearty moussaka made with plant-based ingredients, Greek cuisine offers a wealth of options for those who prefer to avoid dairy.

With these 33+ dairy-free Greek recipes, you don’t have to miss out on the rich, flavorful, and nutritious dishes that make Greek food so beloved around the world.

Whether you’re cooking for yourself or serving friends and family, these recipes will prove that you don’t need dairy to enjoy the best of Greece’s culinary offerings.

So, grab your ingredients, get cooking, and let your taste buds experience the fresh, delicious flavors of the Mediterranean!

Greek Chicken Souvlaki (Dairy-Free)

This Greek Chicken Souvlaki is marinated in a flavorful combination of olive oil, lemon, garlic, and herbs, then grilled to perfection. It’s served with a refreshing side of dairy-free tzatziki, made with coconut yogurt instead of traditional dairy. This dish is high in protein
Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste

For the Dairy-Free Tzatziki:

• 1/2 cup coconut yogurt (unsweetened)
• 1/2 cucumber, finely grated
• 1 garlic clove, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
2. Slice the chicken breasts into bite-sized chunks and marinate them in the mixture for at least 30 minutes, or up to 2 hours in the fridge.
3. Meanwhile, prepare the tzatziki by mixing the coconut yogurt, grated cucumber (squeeze out excess moisture), minced garlic, fresh dill, lemon juice, salt, and pepper in a small bowl. Set aside.
4. Heat a grill or grill pan over medium heat and cook the marinated chicken for about 4-5 minutes on each side, or until fully cooked through.
   This Greek Chicken Souvlaki with dairy-free tzatziki is a satisfying, flavorful dish that delivers a refreshing taste of Greece without any dairy. It’s perfect for those following a keto or low-carb diet, as it’s packed with protein and healthy fats, while being light and low in carbohydrates. Whether you enjoy it on a salad or as a wrap, this meal will keep you full and energized throughout the day.

Greek Salad with Grilled Shrimp (Dairy-Free)

A vibrant and fresh Greek salad loaded with crisp vegetables, olives, and tangy dressing, topped with perfectly grilled shrimp. This dairy-free salad is rich in healthy fats, fiber, and protein, making it a filling and delicious keto lunch.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

For the Salad:

• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup cherry tomatoes, halved
• 2 cups mixed greens (arugula, spinach, or romaine)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the olive oil, lemon juice, oregano, salt, and pepper. Add the shrimp and marinate for 15 minutes.
2. While the shrimp is marinating, prepare the salad ingredients by mixing the cucumber, bell pepper, red onion, olives, cherry tomatoes, and mixed greens in a large bowl.
3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper for the dressing.
4. Preheat a grill or grill pan over medium-high heat. Grill the shrimp for about 2-3 minutes per side until they are opaque and cooked through.
5. oss the salad with the dressing, then top with grilled shrimp.

ad with Grilled Shrimp is a refreshing and protein-packed lunch option that combines the bold flavors of Greece with a keto-friendly twist. The crispy vegetables, briny olives, and savory shrimp pair perfectly with the tangy dressing, making it an ideal low-carb choice. This dish is not only satisfying but also rich in essential nutrients to keep you feeling full and energized.

Greek Meatballs with Cauliflower Rice (Dairy-Free)

These tender Greek meatballs are made with ground turkey, seasoned with traditional Greek spices like oregano, garlic, and mint. Served with cauliflower rice, this dairy-free meal offers a healthy, low-carb alternative to traditional meatball dishes, and is perfect for a keto-friendly lunch.

Ingredients:
For the Meatballs:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

For the Cauliflower Rice:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the ground turkey, almond flour, egg, garlic, oregano, mint, salt, and pepper. Form into meatballs (about 1 inch in diameter).
3. Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and cooked through.
4. While the meatballs are baking, prepare the cauliflower rice. Heat olive oil in a large skillet over medium heat. Add the cauliflower rice, season with salt and pepper, and sauté for about 5-7 minutes, or until tender.
5. Serve the meatballs over the cauliflower rice and garnish with extra fresh mint, if desired.

These Greek Meatballs with Cauliflower Rice are a satisfying and hearty low-carb meal, combining the savory flavors of Greece with a healthy, keto-friendly twist. The almond flour and fresh herbs create a flavorful meatball that pairs beautifully with the light and fluffy cauliflower rice. This dish is full of protein and healthy fats while being low in carbohydrates, making it the perfect option for anyone

Grilled Lamb Chops with Greek Herb Marinade

These tender and juicy grilled lamb chops are marinated in a zesty blend of olive oil, garlic, lemon, and Greek herbs like rosemary and thyme. This recipe provides a rich source of protein and healthy fats, and it’s a great keto-friendly meal to enjoy during lunch.

Ingredients:

• 4 lamb chops
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
2. Place the lamb chops in the marinade and let them sit for at least 30 minutes, or refrigerate for up to 2 hours.
3. Preheat the grill or grill pan over medium-high heat.
4. Grill the lamb chops for about 3-4 minutes per side, or until they reach the desired level of doneness.
5. Serve the lamb chops with a side of mixed greens or a cucumber salad.

These Grilled Lamb Chops with Greek Herb Marinade are packed with flavor and ideal for a keto-friendly lunch. The aromatic blend of garlic, lemon, and herbs enhances the lamb, making it tender and savory. Served with fresh greens, this meal is high in protein and healthy fats, offering a satisfying and low-carb option.

Greek-Style Stuffed Peppers (Dairy-Free)

These Greek-style stuffed peppers are filled with a flavorful combination of ground beef, quinoa, olives, and Mediterranean herbs, all baked together in a juicy bell pepper shell. It’s a hearty and low-carb meal perfect for lunch, offering a good balance of protein, fiber, and healthy fats.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground beef or ground lamb
• 1/2 cup cooked quinoa (or cauliflower rice for a lower carb option)
• 1/4 cup Kalamata olives, chopped
• 1 tbsp dried oregano
• 1 tbsp fresh parsley, chopped
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup tomato sauce (sugar-free)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the ground beef or lamb over medium heat until browned.
3. Add the cooked quinoa (or cauliflower rice), olives, oregano, parsley, cinnamon, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
4. Stuff the bell peppers with the meat mixture and place them in a baking dish. Top each stuffed pepper with a spoonful of tomato sauce.
5. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Serve the stuffed peppers with a side of mixed greens or a simple cucumber salad.

These Greek-Style Stuffed Peppers offer a great combination of Mediterranean flavors with a healthy, low-carb twist. The combination of ground beef, quinoa, and olives provides protein and fiber, while the bell peppers add a satisfying crunch. This dish is perfect for a keto lunch and can be customized with your favorite herbs and seasonings.

Keto Greek Zucchini Fritters

These crispy zucchini fritters are seasoned with classic Greek flavors like dill, garlic, and oregano. They’re made with almond flour for a low-carb, gluten-free version, making them a perfect keto-friendly snack or lunch option. These fritters are light yet filling and can be served with a dairy-free dipping sauce.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1 egg
• 2 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel to squeeze out excess moisture.
2. In a large bowl, combine the zucchini, almond flour, egg, garlic, dill, oregano, salt, and pepper. Mix until well combined.
3. Heat olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the zucchini mixture into the skillet, flattening them into fritters.
5. Fry for 2-3 minutes on each side, or until golden and crispy.
6. Serve with a side of dairy-free tzatziki or a simple avocado dip.

These Keto Greek Zucchini Fritters are a delicious and easy-to-make lunch option that is both low in carbs and full of flavor. The combination of zucchini, fresh herbs, and almond flour creates a crispy, satisfying dish that’s perfect for a keto diet. Serve with a creamy, dairy-free dipping sauce for extra flavor.

Greek Cauliflower Tabbouleh Salad

This dairy-free Greek cauliflower tabbouleh is a refreshing, light salad made with finely chopped cauliflower, fresh vegetables, and a tangy lemon dressing. It’s a great low-carb alternative to traditional tabbouleh and pairs perfectly with grilled meats or as a standalone
Ingredients:

• 1 small head of cauliflower, grated or pulsed into rice-sized pieces
• 1 cucumber, diced
• 2 tomatoes, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Grate or pulse the cauliflower in a food processor until it resembles rice-sized pieces.
2. In a large bowl, combine the cauliflower, cucumber, tomatoes, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Chill for 30 minutes before serving to allow the flavors to meld.

This Greek Cauliflower Tabbouleh Salad is a light and refreshing keto-friendly dish that makes the perfect low-carb lunch. The cauliflower takes the place of traditional bulgur, making it a great option for anyone following a keto or gluten-free diet. The fresh herbs and tangy lemon dressing add a burst of flavor, making it an ideal side dish or main course.

Keto Greek Chicken Salad

This creamy Greek Chicken Salad is made with tender grilled chicken, fresh vegetables, olives, and a dairy-free mayo dressing. It’s a satisfying and flavorful low-carb meal, perfect for lunch or as a meal prep option.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and chopped
• 1/4 cup Kalamata olives, chopped
• 1/2 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup dairy-free mayonnaise
• 1 tbsp olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts until fully cooked, then chop into bite-sized pieces.
2. In a large bowl, combine the chopped chicken, olives, cucumber, red onion, and parsley.
3. In a small bowl, whisk together the dairy-free mayonnaise, olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the chicken mixture and toss to combine.
5. Serve the chicken salad on a bed of mixed greens or in lettuce wraps for a low-carb meal.

The Keto Greek Chicken Salad is a deliciously creamy and satisfying lunch option that combines grilled chicken with the classic flavors of Greece. The olives, cucumber, and lemon dressing add a Mediterranean touch, while the dairy-free mayonnaise keeps it creamy without the added carbs. This meal is perfect for anyone looking for a low-carb, keto-friendly lunch that is both flavorful and filling.

Greek Lemon Chicken Soup (Avgolemono – Dairy-Free)

This dairy-free Greek Lemon Chicken Soup is a comforting, tangy, and light soup made with chicken, fresh lemon juice, and a rich
Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups chicken broth (low sodium)
• 2 large eggs (or egg substitute)
• Juice of 2 lemons
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a pot, bring the chicken broth to a simmer over medium heat.
2. In a bowl, whisk together the eggs and lemon juice until smooth.
3. Slowly add a ladle of hot broth into the egg mixture while whisking to temper the eggs.
4. Gradually pour the egg mixture into the broth, stirring constantly.
5. Add the shredded chicken, olive oil, parsley, salt, and pepper. Continue to simmer for another 5-10 minutes, until heated through.
6. Serve hot with a sprinkle of fresh parsley.

This Greek Lemon Chicken Soup (Avgolemono) is a light yet flavorful dish that’s both keto and dairy-free. The tangy lemon, rich broth, and tender chicken create a comforting bowl that’s perfect for a low-carb lunch. It’s a great way to enjoy a classic Greek soup without any dairy, while still keeping it keto-friendly and satisfying.

Greek-Style Eggplant Moussaka (Dairy-Free)

This dairy-free Greek-style moussaka is a hearty, comforting dish that layers roasted eggplant, ground lamb (or beef), and a rich tomato sauce. The traditional béchamel is replaced with a creamy almond milk-based topping, making it both keto-friendly and dairy-free. It’s a delicious, filling low-carb meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 lb ground lamb (or beef)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1/4 cup red wine (optional)
• 1 tbsp dried oregano
• 1 tbsp fresh parsley, chopped
• 1/4 cup almond milk
• 2 tbsp almond flour
• Olive oil for roasting

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush eggplant slices with olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, flipping halfway through, until soft and golden.
3. In a skillet, sauté onion and garlic in olive oil over medium heat until softened. Add the ground lamb, cooking until browned.
4. Add the crushed tomatoes, red wine (if using), oregano, and parsley. Simmer for 10-15 minutes until the sauce thickens.
5. In a small saucepan, heat almond milk over low heat and whisk in almond flour to thicken. Season with salt and pepper.
6. In a baking dish, layer the roasted eggplant, then the meat sauce, and top with the almond milk mixture.
7. Bake for 20-25 minutes until the top is golden and bubbly.

This Greek-Style Eggplant Moussaka is a dairy-free, keto-friendly twist on a classic Greek dish. The roasted eggplant layers create a rich and savory base, while the ground lamb and creamy almond milk topping bring depth of flavor. It’s a perfect, satisfying lunch that combines the comfort of moussaka with a low-carb, dairy-free adaptation.

Greek Shrimp and Avocado Salad

A light, refreshing salad that combines the delicate sweetness of shrimp with the creamy texture of avocado and the tangy flavors of Greek ingredients. This salad is high in healthy fats, protein, and fiber, making it an excellent choice for a keto-friendly lunch.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 avocado, diced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the shrimp with salt and pepper and sauté for about 2-3 minutes per side, or until cooked through.
2. In a large bowl, combine the diced avocado, cucumber, red onion, olives, and parsley.
3. Add the cooked shrimp to the bowl and toss gently.
4. Drizzle with lemon juice and season with salt and pepper to taste.
5. Serve immediately or refrigerate for 30 minutes to chill.

This Greek Shrimp and Avocado Salad is a quick, nutritious, and keto-friendly lunch option. The combination of shrimp, creamy avocado, and tangy olives creates a satisfying and refreshing dish. The healthy fats from the avocado and shrimp, along with the fresh vegetables, make this salad perfect for those looking for a light yet filling meal.

Greek Meatballs with Cucumber Salad (Dairy-Free)

These flavorful Greek meatballs are made with ground turkey and seasoned with Mediterranean herbs, then paired with a crisp and refreshing cucumber salad. This dish is low-carb, dairy-free, and packed with protein and healthy fats, making it an ideal choice for lunch.

Ingredients:
For the Meatballs:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 1 tbsp dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste
• Olive oil for frying

For the Cucumber Salad:

• 1 cucumber, sliced thin
• 1/4 red onion, sliced thin
• 1 tbsp fresh dill, chopped
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the ground turkey, almond flour, egg, oregano, garlic, salt, and pepper. Mix until well combined and form into small meatballs.
2. Heat olive oil in a skillet over medium heat. Fry the meatballs for 4-5 minutes on each side, or until browned and cooked through.
3. For the cucumber salad, combine the cucumber, red onion, dill, vinegar, olive oil, salt, and pepper in a bowl. Toss to combine.
4. Serve the meatballs with the cucumber salad on the side.

These Greek Meatballs with Cucumber Salad are a satisfying and flavorful keto lunch that’s packed with protein and refreshing flavors. The meatballs are seasoned with Mediterranean herbs and paired with a crisp cucumber salad, making it a light yet filling meal perfect for a low-carb diet.

Greek Cauliflower Rice Pilaf

A delicious, low-carb alternative to traditional rice pilaf, this Greek-inspired cauliflower rice pilaf is made with cauliflower rice, vegetables, and a blend of Mediterranean spices. It’s a versatile side dish that pairs perfectly with grilled meats or can be enjoyed on its own for a light, keto-friendly lunch.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 1/2 onion, diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté the onion until softened.
2. Add the cauliflower rice, olives, sun-dried tomatoes, oregano, garlic powder, salt, and pepper. Cook, stirring occasionally, for about 5-7 minutes, until the cauliflower is tender.
3. Garnish with fresh parsley and serve.

This Greek Cauliflower Rice Pilaf is a flavorful, low-carb alternative to traditional rice pilaf. The combination of cauliflower rice with olives, sun-dried tomatoes, and Mediterranean spices creates a delicious, filling dish that’s perfect as a side or as a standalone lunch. It’s a great way to enjoy the flavors of Greece while keeping your meal keto-friendly.

Greek Chicken Lettuce Wraps

These Greek Chicken Lettuce Wraps are a quick and healthy lunch option. Tender grilled chicken is combined with fresh vegetables, olives, and a tangy lemon-oregano dressing, all wrapped in crisp lettuce leaves. This meal is low-carb, dairy-free, and perfect for those on a keto diet.

Ingredients:

• 2 boneless, skinless chicken breasts, grilled and sliced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Romaine lettuce leaves, for wrapping

Instructions:

1. Grill the chicken breasts until cooked through, then slice into thin strips.
2. In a bowl, combine the cucumber, red onion, olives, parsley, olive oil, lemon juice, oregano, salt, and pepper.
3. Lay out the romaine lettuce leaves and spoon the chicken mixture into the center of each leaf.
4. Wrap the lettuce around the filling and serve immediately.

These Greek Chicken Lettuce Wraps are a fun, low-carb, and refreshing lunch option that’s full of vibrant Mediterranean flavors. The grilled chicken, crunchy vegetables, and tangy lemon-oregano dressing come together beautifully in the crisp lettuce leaves. It’s a light yet satisfying keto meal, perfect for anyone looking for a dairy-free lunch.

Keto Greek Falafel (Dairy-Free)

This dairy-free, keto-friendly version of falafel is made with chickpea flour instead of traditional chickpeas, making it low in carbs. The falafel is flavored with garlic, fresh herbs, and spices, and can be served with a side of salad or in lettuce wraps for a healthy, low-pe:
ingredients:

• 1/2 cup chickpea flour
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Olive oil for frying
• Romaine lettuce leaves (optional, for wrapping)

Instructions:

1. In a bowl, combine the chickpea flour, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Add a small amount of water to form a dough-like consistency.
2. Roll the dough into small balls or patties.
3. Heat olive oil in a skillet over medium heat. Fry the falafel for 2-3 minutes per side, or until golden brown.These Keto Greek Falafel are a flavorful, crispy, and satisfying lunch option that is both dairy-free and low in carbs. The combination of fresh herbs and spices creates a deliciously savory falafel, perfect for a keto diet. Serve them in lettuce wraps or alongside a salad for a refreshing and fulfilling meal.

Greek Grilled Chicken Skewers

These Greek Grilled Chicken Skewers are marinated in a tangy lemon, garlic, and olive oil mixture, then grilled to perfection. The combination of Mediterranean flavors makes these skewers tender and delicious, offering a great source of protein and healthy fats, ng keto-friendly and dairy-free.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• Salt and pepper to taste
• Skewers (soaked in water if wooden)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add the chicken cubes and marinate for at least 30 minutes (or up to 2 hours).
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken onto the skewers.
5. Grill the chicken skewers for 4-5 minutes on each side, or until cooked through and golden brown.
6. Serve with a side of Greek salad or cauliflower rice.

These Greek Grilled Chicken Skewers are packed with flavor and are a perfect keto-friendly lunch option. The lemon and oregano marinade infuses the chicken with a zesty Mediterranean flavor, making this dish light yet satisfying. Pair with a side salad for a well-rounded, healthy meal.

Greek Spaghetti Squash with Tomato and Basil

This Greek-inspired spaghetti squash dish uses the squash’s natural texture as a base, then adds a vibrant tomato and basil sauce, creating a low-carb, dairy-free twist on pasta. It’s a hearty and satisfying meal that’s perfect for a keto lunch.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise, remove the seeds, and drizzle with olive oil.
3. Place the squash halves face down on a baking sheet and roast for 35-40 minutes, or until the squash is tender.
4. While the squash roasts, heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
5. Add the cherry tomatoes, basil, oregano, salt, and pepper, and cook until the tomatoes begin to soften, about 5 minutes.
6. Once the spaghetti squash is cooked, use a fork to scrape out the strands and toss with the tomato-basil sauce.
7. Garnish with fresh parsley and serve.

Greek Spaghetti Squash with Tomato and Basil offers a satisfying, low-carb alternative to pasta. The sweet roasted squash strands, combined with the fresh tomato and basil sauce, create a flavorful and hearty dish that’s perfect for anyone following a keto diet. It’s light but filling, making it ideal for a delicious lunch.

Keto Greek Tuna Salad

This Greek Tuna Salad combines the rich flavors of tuna with the freshness of cucumbers, Kalamata olives, and a tangy lemon-olive oil dressing. It’s an easy, no-cook, keto-friendly lunch that’s full of healthy fats, protein, and Mediterranean flavors.

Ingredients:

• 2 cans of tuna in olive oil, drained
• 1/2 cucumber, diced
• 1/4 red onion, diced
• 1/4 cup Kalamata olives, chopped
• 1 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the tuna, cucumber, red onion, olives, and parsley.
2. Drizzle with olive oil and lemon juice.
3. Toss to combine and season with salt and pepper to taste.
4. Serve immediately or refrigerate for 30 minutes before serving.

The Keto Greek Tuna Salad is a quick, easy, and healthy lunch option that’s perfect for a low-carb diet. The tuna provides a good source of protein, while the olives, cucumber, and parsley bring Mediterranean freshness to every bite. It’s light but filling, making it a great go-to keto meal.

Greek-Style Stuffed Zucchini Boats

These Greek-style stuffed zucchini boats are a great way to enjoy the flavors of Greece in a low-carb, keto-friendly dish. The zucchini
Ingredients:

• 4 medium zucchinis, halved and hollowed out
• 1 lb ground lamb (or ground beef)
• 1/2 onion, chopped
• 1/4 cup Kalamata olives, chopped
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1/4 cup almond flour
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté onion and garlic in olive oil over medium heat until softened.
3. Add the ground meat, cooking until browned.
4. Stir in olives, oregano, salt, and pepper, then cook for another 5 minutes.
5. Scoop the meat mixture into the hollowed-out zucchini halves.
6. Sprinkle the tops with almond flour and drizzle with olive oil.
7. Bake for 20-25 minutes until the zucchini is tender and the filling is golden.

Greek-Style Stuffed Zucchini Boats are a delicious, keto-friendly lunch option that’s packed with Mediterranean flavors. The zucchini serves as the perfect low-carb base for the savory meat filling, while the almond flour topping adds a crunchy texture. It’s a healthy, satisfying meal that’s easy to make and full of flavor.

greek Chicken Souvlaki Salad

This Greek Chicken Souvlaki Salad features grilled chicken souvlaki, fresh vegetables, and a tangy lemon-oregano dressing. It’s a light, refreshing, and keto-friendly lunch option that’s full of protein, healthy fats, and Mediterranean flavors.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, chopped
• 2 cups mixed greens
• 2 tbsp olive oil (for dressing)
• Juice of 1/2 lemon (for dressing)

Instructions:

1. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
2. Add the chicken cubes and marinate for at least 30 minutes.
3. Grill the chicken for 5-6 minutes per side, or until cooked through.
4. In a large salad bowl, combine cucumber, red onion, olives, and mixed greens.
5. Drizzle with olive oil and lemon juice.
6. Top with the grilled chicken and toss gently. Serve immediately.

The Greek Chicken Souvlaki Salad is a flavorful and satisfying lunch that’s packed with protein and fresh Mediterranean ingredients. The grilled chicken souvlaki adds a smoky, savory element, while the crisp vegetables and tangy dressing complete the dish. It’s a perfect low-carb, keto-friendly meal.

Greek Avocado and Cucumber Salad

This refreshing Greek Avocado and Cucumber Salad is made with creamy avocado, crunchy cucumber, Kalamata olives, and a tangy lemon-oregano dressing. It’s a light, keto-friendly lunch that’s full of healthy fats and Mediterranean flavors.

Ingredients:

• 1 avocado, diced
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the avocado, cucumber, red onion, olives, and parsley.
2. Drizzle with olive oil and lemon juice, then sprinkle with oregano, salt, and pepper.
3. Toss gently to combine and serve immediately.

The Greek Avocado and Cucumber Salad is a fresh and creamy keto lunch option that’s light yet filling. The avocado provides healthy fats, while the cucumber adds crunch and freshness. The olives, onion, and lemon dressing complete this dish with Mediterranean flavors. It’s a perfect dairy-free, low-carb meal.

Note: More recipes are coming soon