Go Greek All Week Long with This Weeknight Dinner Planner
Monday: Greek-Style Chicken Paillard
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.
Recipe: Try our Greek-Style Chicken Paillard
Tuesday: Greek Shrimp & Grits
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
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
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.
Recipe: Try our Greek Ziti with Lamb Ragu
Friday: 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.
Recipe: Try our Greek Feta & Spinach Burgers
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