Tag Archives: Greek

Chicken Gyros

24 Feb

chicken gyro

I used to make gyros every once in a while using some gyro meat from a local butcher shop. Unfortunately when they went out of business, I lost my supplier and haven’t made gyros since. When I saw this recipe for chicken gyros the other day I knew I had to try it out. It looked so delicious and if successful would give me a new way to make my gyros.

I decided to make these for dinner when Seth’s sister was in town because I figured it’d be an easy meal to feed a crowd. Plus, who doesn’t like gyros? Long story short, everyone loved these. The chicken had a ton of flavor and everyone kept passing the plate of sliced chicken around after they’d finished eating their gyros so they could nibble on just a little more.

Winner winner chicken dinner!

Gyro Recipe

Tzatziki Recipe

Today’s Theme: Greek!

27 Apr

Seth doesn’t have much of a sweet tooth, but I’m pretty sure he has both a tomato tooth and a Greek tooth. Lately he has discovered Greek pasta salads, though the circumstances usually denote that said pastas are from the grocery store deli. Not terrible mind you, but I knew I could make something better. So, this week I decided to have a Greek dinner night complete with my favorite Greek Turkey Burger and my first attempt at a Greek pasta salad. That’s right! I made a main dish AND a side! Things are getting fancy over here. For the record, I have posted this recipe for the turkey burger before, but it’s so good I think it deserves another day in the spotlight.

 

Greek Turkey Burgers with Tzatziki Sauce

Serves 4

For the tzatziki:

  • 1/2 cucumber, seeded and grated
  • 6 oz  greek yogurt (fat free)
  • 1/4 tsp garlic powder
  • pinch of sugar
  • 2 tbsp fresh dill, minced
  • salt and pepper to taste

Directions:

Mix all ingredients in a small bowl. Chill.

For the burgers:

  • 1 lb ground turkey
  • ½ cup crumbled feta cheese
  • ¼ cup sun-dried tomatoes, drained of any oil
  • ½ cup fresh baby spinach leaves, chopped
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • salt and pepper to taste
  • 4 Sandwich Thins (such as Orowheat)
  • 1-2 cups fresh baby spinach leaves

Directions:

  1. Heat a grill pan over medium-high heat for several minutes until very hot.
  2. Combine the turkey, feta, sun-dried tomato, spinach and seasonings in a mixing bowl until just combined.
  3. Spray the grill pan with non-stick spray, form the meat mixture into four patties, and cook for 7-8 minutes on each side until the internal temperature reaches 165°F. Let rest on a plate covered with foil for 5 minutes before serving.
  4. Garnish with tzatziki sauce and additional spinach leaves and serve on sandwich thins.

 Recipe adapted from Just the Tip

 

Greek Pasta Salad

  • 1 Recipe Greek Salad Dressing (see recipe below)
  • 12 oz. Bow-tie Pasta, cooked & cooled
  • 1 pint Grape Tomatoes, halved
  • ½ cup Kalamata Olives, roughly chopped
  • 1 Cucumber, seeded & diced
  • ¼ cup Pepperoncini Peppers, chopped
  • 5 oz. Fresh Baby Spinach, chopped

Place all ingredients in a large bowl and toss to combine. Start with approximately 1/2 of the Greek Salad dressing and add more to taste. Refrigerate salad for several hours or overnight for best flavor. Additional dressing can be used to freshen up the salad later on.

 Greek Salad Dressing & Marinade
Recipe by Our Best Bites

  • ¼ c. freshly squeezed lemon juice
  • ¼ c. white vinegar
  • 2 tsp. sugar
  • ½ tsp. kosher salt
  • ½ tsp. seasoning salt
  • ½ tsp. red pepper flakes (this will not make the dressing spicy, just flavorful)
  • ¼ tsp. freshly ground black pepper
  • 4 cloves garlic, smashed and peeled
  • 1 c. canola oil (or other salad oil)
  • ½ c. crumbled feta cheese
  • ¾ tsp. Italian seasoning
  • ¼ tsp. dry oregano

In the jar of a blender, combine all the ingredients through the garlic. Blend until smooth. While the blender is running, add the oil in a steady stream. Turn off the blender and add the feta and pulse the blender a few times (more if you want a creamier consistency). Whisk in the herbs. If possible, refrigerate for at least an hour before serving. Use as a marinade for chicken, lamb, or flank steak or drizzle over a Greek salad.

Greek Quesadillas

24 Mar

This is actually the second time I’ve made these quesadillas in the last couple months. The first time around we were so hungry and the quesadillas were so delicious, I completely forgot to take a picture of them. But, that’s good news for you because I’ve figured out an even faster way to make these. Plus you know whenever I make a recipe twice, it’s a keeper!

Since I changed this recipe a little I’m just going to repost the recipe here with all my edits. The original recipe didn’t have stated amounts for most of the ingredients so I guessed at how much I put in. I used enough so that it looked like the ingredients were pretty equal in their amounts… as if I was making a salad. Feel free to tweak quantities to your liking. While this recipe doesn’t contain any meat (neither Seth or I missed it), you could easily add some chopped chicken or whatever you like.

Greek Quesadillas

Serves 4

Ingredients

  • 8 (10-inch) Whole Wheat Tortillas
  • Olive Oil
  • 4 cups Fresh Spinach Leaves, chopped (about 5 oz.)
  • ½ Medium Red Onion, diced
  • ½ cup Roasted Red Peppers, chopped
  • ½ cup Kalamata Olives, chopped
  • 2/3 cup Feta Cheese, crumbled
  • Oregano (dried or fresh)
  • Red pepper flakes
  • 8 oz. Mozzarella Cheese, shredded (about 2 cups)

Directions

Lightly coat a skillet or grill pan with about a couple teaspoons of olive oil and heat to medium.  While skillet is heating, place chopped spinach leaves, red onion, roasted red peppers, olives, and feta cheese in a large bowl. Sprinkle a light, even layer of oregano & red pepper flakes over the top (or to taste) and toss/stir spinach mixture gently to combine.

When skillet is hot, lay one tortilla in the pan. Spread approximately 1/3 cup of the spinach mixture over half of the tortilla leaving a small rim around the edge. Sprinkle about 1/4 cup shredded mozzarella cheese over the other half. Allow to cook for 1-2 minutes undisturbed until the cheese begins to melt & the bottom of the tortilla is dark golden brown. Use a spatula to flip the cheese side of the tortilla on top of the spinach side and press to flatten the quesadilla slightly. Allow to cook for 15-30 seconds more, then remove quesadilla from the pan and slice into triangles.

Repeat process for remaining tortillas, lightly coating the pan with olive oil before each one.

Go to Original Recipe

Quick & Easy Gyros

11 Sep

As soon as I saw this recipe I knew I had to make it. I mean the name includes two of my favorite things: easy and gyro! Woohoo! So the great thing about this is it uses sliced deli roast beef instead of the typical fancy lamb.  All you gotta do is heat up the meat in a saute pan with a couple seasonings, mix up a little tzatziki, and you’re done! I like to eat mine with some fresh diced tomatoes, feta cheese, and chopped kalamata olives.  Oh and don’t forget the naan or pita bread. Yum!

p.s. Here’s a money-saving tip for you: get your deli meats freshly sliced from the deli counter at your local grocer. It’s cheaper than the prepackaged stuff and tastes better too!

Go to Recipe

Chicken Souvlaki Pita with Tzatziki

20 Apr

Want a gyro taste without the hassle? This is a great option! Throw together a marinade and some tzatziki sauce in the morning and in the evening all you have to do is grill up some chicken! Super easy and delicious!

Go to Recipe

Greek Turkey Burgers with Tzatziki Sauce & Cucumber Salad

23 Feb

This is yet another recipe from Just the Tip. I’m always a bit hesitant to use turkey in recipes that are traditionally made with beef or other meats. I’m not sure why as they almost always turn out great. If you’re still a bit skeptical about giving ground turkey a shot, I guarantee this recipe will knock your socks off. I could not believe how much flavor this burger had. Everything about it was perfect… juicy meat, a savory sauce, and a bit of freshness and crunch from the fresh spinach. And it’s healthy without tasting that way! This was my first experience with the Orowheat Thin Buns and I thought they looked kind of gross. Nay nay. Wow… perfect complement to this burger. I actually wanted to eat the leftover burgers today for lunch, now that’s saying something!

Greek Turkey Burgers with Tzatziki Sauce

Serves 4

For the tzatziki:

  • 1/2 cucumber, seeded and grated
  • 6 oz  greek yogurt (fat free)
  • 1/4 tsp garlic powder
  • pinch of sugar
  • 2 tbsp fresh dill, minced
  • salt and pepper to taste

Directions:

Mix all ingredients in a small bowl. Chill.

For the burgers:

  • 1 lb ground turkey
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sun-dried tomatoes, drained of any oil with paper towels
  • 1/2 cup fresh baby spinach leaves, chopped
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Directions:

  1. Heat a grill pan over medium-high heat for several minutes until very hot.
  2. Combine the turkey, feta, sun-dried tomato, spinach and seasonings in a mixing bowl until just combined.
  3. Spray the grill pan with non-stick spray, form the meat mixture into four patties, and cook for 7-8 minutes on each side until the internal temperature reaches 165 degrees. Let rest on a plate covered with foil for 5 minutes before serving.
  4. Garnish with tzatziki (recipe below) and additional spinach leaves and serve on sandwich thins.

 

Oh, also if you’re looking for a quick, easy side-dish to use up the rest of the cucumbers and dill you bought for the tzatziki sauce, try this little number. It’s very simple, but a great compliment to the turkey burgers!

Cucumber Salad

Serves 2-4

Ingredients:

  • 1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise
  • 1-2 Tbsp chopped fresh dill, basil, or Thai basil*
  • 2-3 Tbsp seasoned rice vinegar
  • Salt and pepper to taste

*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.

Recipe from Simply Recipes

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