Fresh & Healthy Greek Recipes

Grilled Turkey Burgers and Greek Spinach With Rice

© Vicki F. Chavis

Mar 20, 2009

Greek food is well-known for fresh food on the grill and flavor that comes from delicious marinades. One of the following recipes is a grilled burger and the second is a more traditional dish with rice and fresh veggies.

Greek food traditionally celebrates food that is grown and eaten within the current growing season. These two recipes celebrate the Greek tradition of healthy fresh veggies and low fat meat on the grill.

Grilled Greek-Style Turkey Burgers

Ingredients:

• 1 egg white
• 1/3 cup panko bread crumbs
• 1 Tblsp milk
• 1 envelope Italian salad dressing mix (5 tsp)
• 1 lb lean uncooked ground turkey (or chicken)
• 4 whole wheat pita bread rounds, toasted
• 1 recipe Greek Salsa (see below)
• 1/4 cup crumbled feta cheese

Directions:

1. In a medium bowl, combine egg white, bread crumbs, milk and half of the salad dressing mix. Add turkey; mix well. Shape into four 3/4-inch-thick patties.
2. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to18 minutes or until done, turning once. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as directed.
3. Serve the burgers on pita rounds. Top with Greek Salsa and feta cheese. Makes 4 servings.

Greek Salsa:

Ingredients:

• 2Tbsp white wine vinegar
• 2 tsp olive oil
• remaining half of salad dressing mix
• 1 cup finely chopped tomato
• 1/4 cup finely chopped cucumber
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped, pitted ripe olives

Directions:

1. In small bowl stir together vinegar, olive oil, and remaining half of the salad dressing mix.
2. Stir in tomato, cucumber, olives and zucchini. Makes about 1-1/2 cups.

Greek Spinach and Rice

Ingredients:

• 1 cup water
• 1 medium onion, finely chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 tsp dried oregano, crushed
• 1 tsp instant chicken boullion granules
• 1/2 tsp finely shredded lemon peel or 1 Tblsp lemon juice
• 1/8 tsp pepper
• 1/2 cup long grain brown rice
• 1/2 of a 10-oz pkg fresh spinach (or frozen)
• lemon peel strips (optional)

Directions:

1. In medium saucepan combine water, onion, garlic, oregano, chicken boullion granules, lemon peel and pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for ten minutes.
2. Stir in spinach. Cover and cook for 5 - 10 minutes more or until the rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips, if desired.

Marinade Magic

Marinades can transform average grilled foods into amazing meals. Marinades add flavor and promote crisp, brown exteriors. Most meats can be marinaded in advance and refrigerated in an airtight jar up to one week. Try this one with chicken, turkey or fish:

Garlic-Basil Marinade

Ingredients;

• 2/3 cup white wine vinegar
• 1/3 cup olive oil
• 1 sliced green onion
• 2 Tbsp fresh basil, chopped
• 1 tsp sugar
• 2 cloves garlic, minced

Directions:

1. Pour marinade over poultry, fish or seafood in a resealable bag in a shallow dish; seal bag.
2. Marinate in the refrigerator, turning bag occasionally (let poultry marinate for 5 hrs, 1 hour for fish), makes about 1 cup of marinade, enough for 2 to 3 pounds of poultry, fish or seafood.

Fresh food on the grill is simple and yet delicious. For more grilling ideas, try the following:

Great Grouper Recipes

Lamb Tikka and Chicken Satay on Skewers

Grilling Recipe

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