K A REN H ERM A N N
MY BIG FAT GREEK BURGERS SERVES 4
TZATZIKI SAUCE 1 cup plain Greek yogurt 1 tablespoon fresh lemon juice H small English cucumber, peeled, grated and drained 2 teaspoons finely chopped dill 1 garlic clove, minced Kosher salt Freshly ground black pepper
For tzatziki sauce, mix all ingredients, and refrigerate until ready to use. Recipe makes 2 cups; leftovers keep 3–4 days in refrigerator and go well with Greek-style kebabs.
Cut N off the top of each pita flatbread. In a medium mixing bowl, add ground beef, feta, onions, garlic, olives, oregano and Greek seasoning, and mix thoroughly. Divide into four patties, and lightly drizzle with olive oil. Grill patties on outside grill or on indoor grill pan. Keep warm. In each pita pocket, insert a lettuce leaf and a burger. Top each with a tomato slice and three cucumber slices. Add feta, if desired. Drizzle with tzatziki sauce, and garnish with a pepperoncini pepper.
GW ÉN A Ë L LE VOT
GET MORE We have another Greek favorite online. Find the recipe for Chef Belinda’s mouthwatering moussaka at SCLiving.coop/ food.
K A REN H ERM A N N
BURGERS 4 pita flatbreads with pockets 1 pound ground beef or ground lamb H cup crumbled feta cheese (more, if desired) H small red onion, chopped 1 large garlic clove, minced G cup chopped Kalamata olives 1 tablespoon chopped fresh oregano 1 teaspoon Greek seasoning Olive oil 4 lettuce leaves, ribs removed 4 beefsteak tomato slices 12 cucumber slices 4 pepperoncini peppers for garnish Tzatziki sauce
GREEK-STYLE KEBABS SERVES 6–8
3 pounds beef sirloin, tenderloin or lamb, cut into 1½-inch cubes Kosher salt Freshly ground black pepper 2 teaspoons dried oregano 1 H teaspoons cardamom 1 H teaspoons nutmeg 1 teaspoon paprika 1 red onion, sliced
2 large garlic cloves, smashed H cup olive oil H cup red wine G cup fresh lemon juice 2–3 red bell peppers, cut into 1½-inch pieces 1 large red onion, cut into 1½-inch pieces Tzatziki sauce (optional)
Place meat chunks in a large bowl. In a small bowl, combine salt, pepper, oregano, cardamom, nutmeg and paprika. Season meat with this dry rub, tossing well to make sure all pieces are covered. In a large zippered plastic bag, place meat chunks, onions and garlic. In a medium measuring cup with a spout, whisk oil, wine and lemon juice; pour over meat, and seal bag. Toss in bag to thoroughly coat meat. Place sealed bag in a large baking dish in refrigerator; marinate meat overnight or at least 4 hours, turning bag occasionally. To grill, remove meat from refrigerator and let sit 30–45 minutes. If using wooden skewers, soak them in water 30 minutes. Thread pieces of meat, peppers and onions alternately on skewers. (Flat skewers will prevent meat and vegetables from twisting when flipped on grill.) Grill kebabs (or broil in oven) 8–10 minutes, turning occasionally. Remove from grill; let sit 15 minutes before serving. If desired, serve with tzatziki sauce.
SCLIVING.COOP | APRIL 2018 | SOUTH CAROLINA LIVING
19