Greek Turkey Meatball Gyro with Tzatziki

TURKEY MEATBALL:

• 1 lb. ground turkey
• 1/4 cup finely diced red onion
• 2 garlic cloves, minced
• 1 teaspoon oregano
• 1 cup chopped fresh spinach
• salt & pepper to season
• 2 tablespoons olive oil

TZATZIKI SAUCE:

• 1/2 cup plain greek yogurt
• 1/4 cup grated cucumber
• 2 tablespoons lemon juice
• 1/2 teaspoon dry dill
• 1/2 teaspoon garlic powder
• salt to taste
• 1/2 cup thinly sliced red onion
• 1 cup diced tomato
• 1 cup diced cucumber
• 4 whole wheat flatbreads

---

Instructions

1. To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together.
2. Then using your hands, form meat mixture into 1″ balls. (you should be able to get about 12 meatballs).
3. Heat a large skillet to medium high heat. Add olive oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides. Remove from the pan and let rest.
4. In the meantime, to a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined.
5. Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliable) add 3 meatballs, sliced red onion, tomato, and cucumber. Then top with Tzatziki sauce.

Tzatziki Sauce

TZATZIKI SAUCE:

1 cup plain yogurt

1/2 cup grated cucumber (seedless variety)

1/2 cup crumbled feta cheese

1 clove garlic, finely minced or pressed through a garlic press

2 teaspoons fresh lemon juice

1/4 teaspoon coarse, kosher salt

Pinch of black pepper

Drizzle of olive oil

Tender Greek Pork

TENDER GREEK PORK 

INGREDIENTS:

        3-4 pounds pork roast (see note), cut into 2-3-inch chunks

       1/4 cup chicken broth

        1/4 cup fresh lemon juice

        2 teaspoons dried oregano

        1 teaspoon onion powder

        1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)

        1 teaspoon coarse, kosher salt

        1/2 teaspoon black pepper (I use coarsely ground)

        Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.

DIRECTIONS:

   SLOW COOKER: place the pork in the insert of a 5- or 6-quart slow cooker. In a small bowl or liquid measuring cup, whisk together the remaining ingredients, increasing the chicken broth to 1 cup. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.

  Cover the slow cooker and cook on low for 8-9 hours (or high for 4-5 hours). Shred the pork with two forks and keep warm in the slow cooker until ready to serve.

  Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.

Roasted Greek-Style Chicken and Vegetables

This is a modified version of a recipe my neighbor Karen shared with me. We decided it should be on the menu at our favorite Greek restaurant!!!

2 boneless, skinless chicken breasts
olive oil
3 cloves garlic, chopped
1 1/2 tsp dried oregano
juice from 1 lemon
2 tsp lemon zest
1/2 tsp salt, or to taste
2-3 zucchini, cut in discs
2 cups grape tomatoes
14 oz can artichoke hearts, packed in water
Feta cheese

Cut chicken into bite sized pieces. Saute in olive oil and garlic until almost cooked. Season with salt and pepper.

Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.

In a large bowl, combine 4 teaspoons oil, garlic, oregano, lemon juice, zest, salt and pepper; add vegetables and toss to coat.
Combine chicken and marinated vegetables in a 9 x 13 inch pan.
Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, about 15 to 20 minutes.
Serve topped with feta cheese.

Greek Panzanella

I came across this recipe from another food blog- just cook already, and just had to try it. It totally reminded of how we ate in Israel-tomatoes, cucumbers, cheese, olives all in one yummy bowl. Take it to your next summer BBQ!

Ingredients

• Good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 1/2 pound feta cheese, cut in 1/2-inch cubes
• 1/2 cup calamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Greek Omelette

A perfect Sunday supper....and a perfect combination of flavors!



3 eggs
2 cups fresh spinach-chopped
1 cup grape tomatoes-halved
1/2 cup diced yellow onion
3 lg cloves garlic-minced
feta cheese

Whip the eggs in a separate bowl. Saute onion in garlic in a couple of tablespoons of olive oil over medium heat until soft. Add tomatoes and saute 1-2 minutes. Add fresh spinach and saute briefly until it just begins to wilt.

Prepare eggs omelette style. When eggs are completely set, spoon vegetables on one half of omelette and top with a generous amount of crumbled feta cheese.