Believe it or not, there's more to Greek cuisine than your classic lamb gyro. This week, try your hand at Greek chicken, Greek shrimp, and even Greek tacos for a whole new spin on Mediterranean food.

Monday: Greek-Style Chicken Paillard

greek-style chicken paillard
Credit: Photography by Joseph De Leo

This dish is basically just a tangy Greek salad on top of butterflied chicken breast! Give it a Grecian flair with Kalamata olives, fresh herbs, and lots of feta cheese.

Tuesday: Greek Shrimp & Grits

Greek Shrimp and Grits
Credit: Photography by Jennifer Causey

Everyone loves shrimp and grits – even in Greece! Try this take on the comfort dish by adding a homemade garlic, crushed red pepper, and red wine vinegar dressing.

Recipe: Try our Greek Shrimp & Grits

Wednesday: Chicken Tikka Tacos

Chicken Tikka Tacos
Credit: Photography by Victor Protasio

Who would've thought Greek-Asian fusion tacos were a thing!? Mixing tikka masala with traditional Greek ingredients like cucumbers and tzatziki sauce is surprisingly delicious – and the dish can be on your table in 40 minutes. 

Recipe: Try our Chicken Tikka Tacos

Thursday: Greek Ziti with Lamb Ragu

Greek Ziti with Lamb Ragu

This hot pot pasta dish is bursting with so much flavor, you'll wonder how you got by so long without it. The secret ingredients are nutmeg and white wine, so make sure you have plenty on hand.

Friday: Greek Feta & Spinach Burgers

Greek Feta & Spinach Burgers

There's nothing more Greek than a good lamb (or veal) burger, so go all out with this one. You'll want to add the spinach, feta, and herbs right into the meat to achieve truly unforgettable flavor.

Shopping List

For the Greek-style chicken paillard:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tsp. dried oregano
  • 2 heads gem lettuce
  • 1 pt. cherry tomatoes
  • 1/3 English cucumber
  • 1 cup (loosely packed) mixed fresh mint and flat-leaf parsley leaves
  • 1 cup crumbled Greek feta
  • 1/2 cup pitted Kalamata olives
  • 1/2 red onion
  • 4 pepperoncini
  • 1 lemon
  • About 2 tbsp. EVOO
  • 2 tbsp. olive oil

For the Greek shrimp & grits:

  • 4 tbsp. olive oil, plus more for drizzling
  • 2 tbsp. red wine vinegar
  • 2 large cloves garlic, finely chopped
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper, plus more for garnish
  • 2 pt. cherry tomatoes
  • 1 lb. peeled, deveined large shrimp, with tails on
  • 1/4 cup pitted kalamata olives, halved
  • 1 package (5 oz.) baby spinach
  • 3 cups cooked polenta, for serving
  • 6 oz. feta, crumbled

For the chicken tikka tacos:

  • 1 1/2 cups store-bought tzatziki
  • 3 tbsp. coarsely chopped fresh cilantro
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground coriander
  • 2 tbsp. vegetable oil
  • 1 jar (15 oz.) store-bought tikka masala sauce
  • 4 large wholegrain tortillas
  • 1/4 English cucumber
  • 1/4 small red onion
  • 1 jalapeño chile

For the Greek ziti with lamb ragu:

  • 2 tbsp. EVOO
  • 1 1/2 lb. ground lamb
  • Fine sea salt and black pepper
  • 2 sprigs fresh oregano or marjoram
  • 4 cloves garlic
  • 1 onion
  • 1 large fresh bay leaf
  • 1 cinnamon stick
  • 1 small red chile pepper, such as fresno or cherry
  • About 3 tbsp. tomato paste
  • A small handful pitted kalamata olives or 2 tbsp. black olive tapenade
  • 1 cup dry white wine
  • 1 1/2 cups whole milk
  • A few grates fresh nutmeg
  • 1 pound ziti pasta
  • 1/2 lb. brick greek feta cheese
  • A handful each flat-leaf parsley and fresh mint

For the Greek feta & spinach burgers:

  • 1 1/2 lb. ground veal or lamb
  • Salt and pepper
  • 1 10 ounce box frozen chopped spinach
  • 1/2 cup mixed herbs (a small handful each mint, parsley and dill)
  • 3 tbsp. grated onion
  • 2 large cloves garlic
  • 1/2 cup drained, crumbled feta
  • EVOO, for drizzling
  • 1 lemon
  • About 2 cups chopped Romaine
  • 1 tomato
  • 1/2 tsp. dried oregano
  • 4 ciabatta rolls