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Tag: cucumber

Grilled Shrimp with Dill and Tzatziki Sauce

This is my nod to our delicious trip to Greece a couple of summers ago. All the flavors I loved and enjoyed are in this delicious dish. Perfect dish for a summer evening with a glass of Rose!!

  • 1 pound fresh shrimp, cleaned and deveined
  • 1 tablespoon extra virgin olive oil
  • ¼ cup fresh dill, chopped
  • 1 teaspoon dried oregano, crushed
  • Zest of one lemon, save the lemon for juicing a bit later
  • 3 garlic cloves, grated
  • Salt

Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.

Tzatziki Sauce

  • ½ cup Greek yogurt
  • ¼ cup grated cucumber, excess water squeezed out (between your palm)
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh dill, chopped

Mix all the ingredients together, taste for seasonings and let it sit for half an hour.

Serve with freshly grilled pita and shrimp.

Tomato and Cucumber Salad: Kachumbar


  • 1 English cucumber, chopped into 1/2 inch pieces
  • 1 cup cherry tomatoes, cut in half
  • 4 green onions, chopped
  • Salt
  • Juice of one lemon
  • 1/2 cup cilantro, chopped

Mix the cucumber, tomatoes, green onions, salt, lemon juice and cilantro in a small bowl. Mix well and serve.

Quick Barley Salad

I thought I would post recipes this week that have lots of summer ingredients.. since you can still find all the fresh ingredients.. although this one can be made any time of year, but it is particularly delicious with some grilled fish or meat!

  • 1 cup barley (I used the quick cooking variety), cooked according to package directions. Instead of water, I used chicken broth, juice of half a lemon and 1 teaspoon salt to cook mine. Cool the barley and add to a serving bowl and let cool.
  • 1 cup flat leaf parsley, chopped
  • ½ cup mint, chopped
  • ¼ cup dill, chopped
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, cut in half or quarters
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 2 teaspoons salt or to taste


Add the parsley, mint, dill, cucumber, tomatoes, lemon juice, oil and salt to the cooked barley and mix well. Let the salad sit at room temperature for at least an hour before serving.

Greek Style Turkey Burgers

Greek Style Turkey Burgers

  • 2 pounds dark meat ground turkey
  • ½ cup pitted kalamata olives
  • 2 tablespoons fresh oregano
  • 4 garlic cloves
  • 1 medium shallot, chopped
  • 2 teaspoons salt
  • 2 eggs, beaten

Process the olives, oregano, garlic and shallot in a food processor till chopped well. Add the mixture to the ground turkey with the salt. Add the eggs and mix well. Transfer the mixture to the fridge for a couple of hours.
Form into 8 patties and keep aside.
Grill the burgers till cooked well inside.

Tzatziki Sauce

  • ½ cup non-fat Greek yogurt
  • 1/3 cup grated cucumber with excess water squeezed out
  • 2 garlic cloves, grated
  • Juice of half a lemon
  • 2 to 3 teaspoons salt

Mix the yogurt, garlic, lemon juice and sauce in a small bowl. Assemble burgers on toasted ciabatta rolls with a generous dollop of Tzatziki sauce and serve.