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Shrimp Lettuce Wraps
Lunch Greek

Shrimp Lettuce Wraps

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
  2. 2 Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

By Ashley DeStefano

Venison Gyros
Lunch Greek

Venison Gyros

4.7

Prep
15 min
Cook
50 min
Total
185 min

Instructions

  1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
  2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  3. 3 Pile onto warmed pitas to serve.

By ChefStubb's

Green Bean and Feta Salad
Lunch Greek

Green Bean and Feta Salad

4.2

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

American Gyros
Lunch Greek

American Gyros

4.9

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
  2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
  3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
  4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
  5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Greek Cucumber Salad
Lunch Greek

Greek Cucumber Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix tomatoes, cucumber, green bell pepper, and onion together in a large bowl.
  2. 2 Whisk vinegar, sugar, olive oil, black pepper, salt, and garlic together in a small bowl; pour over vegetables. Add olives; toss to coat. Divide salad among four plates; top each serving with feta cheese.

By apak

Quick Greek Pasta Salad with Steak
Lunch Greek

Quick Greek Pasta Salad with Steak

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
  2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
  3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
  4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

Greek-Inspired Gemelli Pasta Salad
Lunch Greek

Greek-Inspired Gemelli Pasta Salad

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk olive oil, vinegar, garlic, oregano, Dijon, salt, and black pepper together in a small bowl until well combined.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook gemelli pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain, rinse under cold water, drain again.
  3. 3 Transfer gemelli to a large bowl; add spinach, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Toss salad with vinaigrette until evenly coated.

By Annie Pfannkoch

Greek Lemon and Chicken Soup (Avgolemono)
Lunch Greek

Greek Lemon and Chicken Soup (Avgolemono)

4.8

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  2. 2 Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
  3. 3 Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
  4. 4 Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
  5. 5 Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

By yoyomofo

Greek Island Chicken Shish Kebabs
Lunch Greek

Greek Island Chicken Shish Kebabs

4.6

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
  5. 5 Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dolce Cuoco

Beef Gyro
Lunch Greek

Beef Gyro

3.9

Prep
35 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
  2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
  3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell

Tempeh Gyros
Lunch Greek

Tempeh Gyros

5.0

Prep
20 min
Cook
50 min
Total
550 min

Instructions

  1. 1 Combine vegetable broth, soy sauce, lemon juice, oregano, thyme, 1 1/2 teaspoons garlic, Himalayan salt, and pinch black pepper in a large bowl.
  2. 2 Fill a saucepan with water; bring to a boil. Cut tempeh in half; add to the boiling water. Boil tempeh to remove any bitter taste, about 10 minutes, then transfer to a cutting board; cool slightly.
  3. 3 Cut tempeh into 1/4-inch slices; add to vegetable broth marinade and toss to coat. Cover bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight, stirring occasionally, making sure tempeh is covered with marinade.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  5. 5 Remove tempeh from marinade, letting excess drip off; place on the prepared baking sheet. Discard remaining marinade.
  6. 6 Bake in the preheated oven until golden brown and beginning to crisp at the edges, 30 to 35 minutes, flipping halfway.
  7. 7 Place pitas in the hot oven until warmed through, 3 to 5 minutes.
  8. 8 Squeeze excess water from cucumbers using paper towels. Combine cucumbers, tofu, dill, 1 teaspoon garlic, salt, and black pepper in the bowl of a food processor; pulse until blended. Taste tzatziki; adjust seasonings if desired.
  9. 9 Place 1/4 tempeh slices, tomatoes, and red onions on top of 1 pita; drizzle with tzatziki. Repeat with remaining tempeh, tomatoes, onion, pitas, and tzatziki.

By veggiesdontbite

The Best Greek Salad
Lunch Greek

The Best Greek Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper in the bowl of a food processor; pulse until smooth and emulsified.
  2. 2 Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese in a large bowl. Drizzle vinaigrette over top; toss to coat.

By Carol Amos

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Lunch Greek

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

4.6

Prep
35 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.
  2. 2 Set an oven rack to highest position preheat the oven's broiler on high.
  3. 3 Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides
  4. 4 Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.
  5. 5 Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.
  6. 6 Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

By USA WEEKEND columnist Pam Anderson

Chicken Gyros
Lunch Greek

Chicken Gyros

5.0

Prep
40 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
  2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
  3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
  5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
  6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
  7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
  8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

Greek Chicken and Potato Bowl
Lunch Greek

Greek Chicken and Potato Bowl

4.8

Prep
20 min
Cook
45 min
Total
425 min

Instructions

  1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
  2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
  3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
  4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
  5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
  6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
  7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
  8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
  9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
  10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Buttery Lemon Spinach
Lunch

Buttery Lemon Spinach

4.2

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Swiss Cheese Soup
Lunch

Swiss Cheese Soup

3.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
  2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
  3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Stir Fried Sugar Snap Peas
Lunch Asian

Stir Fried Sugar Snap Peas

4.7

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas, cover, and steam until tender, about 2 minutes.
  2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Preety's Chickpea Salad
Lunch

Preety's Chickpea Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
  2. 2 In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

By PREETYGILL

Lemon Chicken Oregano
Lunch

Lemon Chicken Oregano

3.9

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Simply Delicious Ranch Chicken Salad
Lunch

Simply Delicious Ranch Chicken Salad

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
  2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess

Italian Potato Salad
Lunch Italian

Italian Potato Salad

4.1

Prep
10 min
Cook
15 min
Total
825 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
  3. 3 Cover and refrigerate overnight.

By Maria

Zesty Lemon Carrot Salad
Lunch

Zesty Lemon Carrot Salad

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Garlic Mushroom Burgers
Lunch American

Garlic Mushroom Burgers

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
  3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By AquaKat

Beet Hummus
Lunch

Beet Hummus

4.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a pot of lightly salted water to a low boil. Add beet and cook until tender, about 20 minutes. Remove beet and allow to cool, or place in a bowl of cold water. Peel beet, cut into small pieces, and transfer to the bowl of a food processor.
  2. 2 Add tahini to beet pieces and blend until smooth. Add lemon juice, garlic, and some of the chickpeas; pulse until combined. Continue adding chickpeas in small amounts, blending after each addition. Stream olive oil in slowly, with the processor running, until hummus is smooth but still thick and spreadable. Add a bit of water if needed.

By The BoredTeenager