Greek Chicken Or Lamb Recipes

GREEK-STYLE CHICKEN BURGERS

Greek-Style Chicken Burgers image

The original recipe for these burgers called for lamb or beef, but I decided to try ground chicken to decrease the fat. The sauce easily doubles as a flavorful dip for veggies and pita chips. -Judy Puskas, Wallaceburg, Ontario

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

SAUCE:
1/3 cup fat-free plain Greek yogurt
1/4 cup chopped peeled cucumber
1/4 cup crumbled reduced-fat feta cheese
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons lemon juice
1 small garlic clove, minced
BURGERS:
1 medium onion, finely chopped
1/4 cup dry bread crumbs
1 tablespoon dried oregano
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground chicken
4 hamburger buns, split
4 lettuce leaves
4 tomato slices

Steps:

In a small bowl, mix the sauce ingredients; refrigerate until serving. , In a large bowl, combine the first seven burger ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill burgers, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. Serve on buns with lettuce, tomato and sauce.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 732mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

GREEK CHICKEN (OR LAMB)

Greek Chicken (or Lamb) image

I got this recipe for Greek Chicken from the Dinah Shore Cookbook. It is attributed to Alex Karras' mother. It's one of my favorites recipes, and although it was written for chicken, I have often used it with lamb as well. I've given suggestions for the lamb version at the end of the recipe. The time posted is for the chicken; you will have to adjust the cooking time if you use lamb, based on the size and cut of the meat used.

Provided by Charmed

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 (2 1/2 lb) chicken, cut into serving pieces (see below for suggestions on using lamb)
salt & pepper
1/4 cup butter
2 onions, finely chopped
1 clove garlic, minced
1 (28 ounce) can whole tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon sugar
1 dash cinnamon
1/2 cup sherry wine
2 cups chicken broth
1 cup water
2 cups uncooked rice

Steps:

Wipe chicken dry and sprinkle with salt& pepper.
Melt butter in a dutch oven and brown the chicken pieces on all sides; remove and set aside.
To the same pot, add onions and garlic and saute until onions are soft; add tomatoes, tomato sauce, sugar and cinnamon, then stir in sherry.
Return the chicken to the dutch oven and correct seasonings with the salt& pepper.
Simmer for 25 minutes, adding hot water as needed, until chicken is tender (you do want this saucy as you will need a cup of sauce for the rice, plus extra to pour over the finished dish).
(If you are using lamb, depending on the cut, cook longer as needed until the lamb is tender).
Remove from the heat.
In another pot, combine the chicken broth with 1 cup water and 1 cup tomato sauce in which the chicken was cooked; bring to a boil, add the rice, salt lightly, and stir.
Cover, lower the heat, and simmer for 20 minutes (do not uncover during cooking).
Remove the rice from the heat, stir gently with a fork and cover, and let stand a few more minutes.
While the rice is standing, if you wish, reheat the chicken.
To serve, pack the cooked rice into demitasse cups or teacups and unmold with the chicken on warmed plates.
Pour more sauce over the chicken and rice.
If needed, arrange any remaining chicken and rice on a platter and pour more sauce over all.
NOTES: I've used shoulder lamb chops, lamb stew, and shanks, but my favorite was to sometimes get a thick slice (about 1 1/2") from the leg or shoulder from a butcher; it made almost a potted lamb roast that way and was delicious sliced up and served in the same manner as the chicken.

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