Looking for something just a little different on the grill the other day, I put together this Greek-inspired dinner. It was almost a complete dinner-on-the-grill meal with the veggie skewers I grilled at the same time. Well, I did have to make classic Greek tzatziki to spoon over the sliders. Because tzatziki!
What makes these sliders a little bit Greek? Feta cheese for starters...and the classic Greek flavors of lemon, oregano, and garlic with some fresh spinach for color and juiciness. In fact, if you think of ground chicken as lacking in moisture, this is just the mixture to dispell that thought. Tangy feta, tart lemon, earthy oregano, zippy garlic and green spinach make these sliders a burger mixture you and your guests will really enjoy!
If you can find long, flat bamboo skewers, they are the best! Burgers, sliders, meatballs or whatever you skewer and grill stays put instead of rolling around a round skewer making it a pain to easily get nice grill marks on both sides. Look at the grill marks in the pic! These are so easy to turn and flip, I'm picking up a new supply when I get to World Market in Michigan next month.
To serve, tuck a slider into a wedge of toasted pita or onto a slider bun, garnish with grilled veggies and slather with a healthy helping of cucumber-y, minty tzatziki. Eat. Repeat!
Grilled Chicken, Feta, Spinach Slider Skewers
- 1 lb ground chicken breast
- 2 cloves garlic, minced
- 1 C fresh spinach, finely chopped
- 1 slice firm white bread (like Pepperidge Farm), made into fine crumbs - I used Whole Foods Light White bread to make this gluten free
- 3/4 C feta cheese, crumbled
- 1 1/2 T freshly squeezed lemon juice
- 2 t dried oregano
- 2 t Jane's Crazy Mixed Up salt (or other seasoned salt)
- lots of freshly ground black pepper
Mix all together well, but lightly. Form into 6 flat patties. Refrigerate at least an hour before inserting skewers - or skip the skewers and just make burgers. Grill until cooked thoroughly - no pink chicken, please!
Serve with your favorite grilled veggies - I served zucchini, red onions, red and yellow peppers. And tzatziki!
- 1 seedless English cucumber, grated - don't peel an English cucumber, the color in the tzatziki is gorgeous! (if you use regular cucumbers, peel them because the ones from the grocery store are usually waxed)
- 2 C plain, low fat yogurt (I use Fage 0% Greek yogurt)
- 1 T olive oil
- 1 T red wine vinegar
- Jane's Crazy Mixed Up Salt, to taste
- lots of fresh ground black pepper
- 1 t fresh mint leaves, finely minced
- 1 small clove garlic, minced
Drain the liquid from the grated cucumber, then mix all ingredients together in a large bowl. Chill until serving time.
NOTE: I usually buy the yogurt in quart sized containers and use the whole container to make a double batch of tzatziki. Nighttime snack attacks become healthy and low cal...as long as you're not dipping potato chips into it!
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