Enjoying Greek food prepared at home can sometimes be a time-consuming proposition, but some of the favorite flavors can be whipped up relatively quickly as in the following recipes.

Gyros with Flank Steak

4 tablespoons Greek extra virgin olive oil, divided

1 teaspoon ground cumin

1 teaspoon Greek dried oregano

1 teaspoon Greek sea salt, divided

1/2 teaspoon freshly ground pepper, divided

1 pound flank steak, trimmed

1 large red onion, sliced

1 cup water

1/2 cup white vinegar

1 teaspoon sugar

3 cups thinly sliced vegetables, such as turnips, cucumber, and radishes

4 6-inch whole-wheat pitas, toasted

1/2 cup tzatziki, recipe follows

Position rack in the upper third of the oven and preheat broiler to high. Line a rimmed baking sheet with foil. Combine 2 tablespoons olive oil, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Brush both sides of steak with the seasoned oil. Place on the prepared baking sheet. Toss onion with the remaining oil and the remaining 1/4 teaspoon pepper in a bowl and scatter around the steak. Broil, turning the steak and stirring the onions halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 145 degrees F and the onion is charred, 10-15 minutes. Meanwhile, combine water, vinegar, sugar, and the remaining 1/2 teaspoon salt in a medium saucepan. Bring to a boil. Add the vegetables and cook for 1 minute. Remove from heat. Slice the steak and drain the vegetables. Serve on pita with the charred onion and tzatziki.

Tzatziki

1 large seedless cucumber, grated coarsely

Greek sea salt

2 cups Greek yogurt

4-6 garlic cloves to taste, minced

3 tablespoons Greek extra virgin olive oil

1 tablespoon fresh lemon juice

1/4 cup chopped fresh dill

Place grated cucumber in a strainer over a bowl, sprinkle with a 1/4 teaspoon salt and let stand for 30 minutes to an hour to drain off the liquid. If preferred, place in cheesecloth and after an hour squeeze out any excess liquid. Place the cucumber in a mixing bowl with the yogurt, garlic, olive oil, lemon, and dill, and toss to combine. Taste and adjust seasoning with salt, if needed. Cover tightly and chill in the refrigerator for 15 minutes before serving.

Greek Chicken Bowl with Cauliflower “Rice”

2 tablespoons crumbled feta, Dodonis

2 tablespoons plain Greek yogurt

1 teaspoon finely grated lemon zest, divided

1 teaspoon freshly ground pepper, divided

2 tablespoons Greek extra virgin olive oil

3 cups grated cauliflower

1 teaspoon Greek dried oregano

1/4 teaspoon Greek sea salt

2 cups baby spinach

3 oz cooked boneless chicken breast, shredded

1/2 cup cherry tomatoes, halved

2 tablespoons store-bought hummus

1 lemon wedge (optional)

In a small bowl, mash the feta with a fork. Stir in the yogurt, 1/4 teaspoon of the lemon zest, 1/4 teaspoon of the pepper, and 2 tablespoons water. Set aside.

Heat the olive oil in a nonstick skillet over medium-high heat, add the grated cauliflower, oregano, salt, and remaining pepper and cook until tender about 5 minutes. Add the spinach and cook, stirring constantly until spinach wilts about 1-2 minutes. Remove from heat and stir in the remaining lemon zest. Transfer the cauliflower mixture to a serving bowl, top with cooked chicken, tomatoes, hummus, and the feta sauce. Serve immediately with lemon wedge, if using.