The Ultimate Greek Nachos

In these Greek Nachos, all of your favorite Mediterranean ingredients are piled high atop crispy pita chips. They’re the perfect quick and easy dinner for any night of the week!

Greek Nachos | CaliGirlCooking.com

I guess you could actually call these absolutely to-die-for Greek Nachos a Greek-Mexican hybrid recipe, since we’re taking one of my favorite Mexican food dishes and giving it a Mediterranean twist. I’m really not sure why the Greek Nacho path hasn’t been traveled down more often, because when you basically sub in Greek-inspired ingredients for your typical nacho fixin’s, the result is show stopping. You may never want to eat regular nachos ever again.

Aside from these nachos, I don’t have too much other stuff to share with you today. More due to the fact that I’m a bit jetlagged (read: brain dead) from our trip and we’re driving back to Santa Barbara from the Bay Area today. Tomorrow, back to reality but at least we only have a few more days until the weekend! I fully intend on writing at least one (if not multiple) Travel Diary posts about my trip once I’ve had time to recover and soak it all in, so stay tuned!

In the meantime, let me tell you a little bit about these Greek Nachos. Because, yes, you want to know allllll about them.

Greek Nachos | CaliGirlCooking.com

We start in the most obvious of places: with the chips! We’re kicking off the Greek theme by replacing the typical tortilla chips with crispy plain pita chips, which in fact almost work better than tortilla because they tend to be thicker and sturdier – which means they can easily hold up to all of the tasty toppings we’re going to add!

Greek Nachos | CaliGirlCooking.com

The first matter of business in getting together said toppings is whipping up some healthy and tangy tzatziki sauce. I used a base of nonfat plain Greek yogurt and added lots of garlic, dill and cucumber. Make this the day before if you want, the flavors just get better as they sit.

We’ll also want to saute some eggplant as well as ground lamb with more garlic, olive oil, and some fresh lemon juice. And I’m going to take this moment right here to let you know that if you have never cooked with ground lamb before, you’ve REALLY been missing out. I love how it tastes so different than beef..It seems to give a whole new dimension to a dish (I’m also a huge fan of lamb burgers if you’re looking for more suggestions.)

Aside from putting together the tzatziki and cooking the eggplant and lamb, there’s very little involved in the preparation of our Greek Nachos. You’re going to need the requisite Greek ingredients (like tomatoes, garbanzo beans, red onion and fresh oregano) and you’re also going to track down some legit Greek cheese. I used a mix of feta and shredded Kasseri, which could also be replaced by halloumi or any other Greek cheese you’re able to find (I had the best luck at Whole Foods.)

To prep the actual nacho dish, you’re going to want to bring out your best cast iron skillet. Load up the bottom of the skillet with the pita chips, then pile on all of the prepared toppings that can stand up to a little more heat. We’re talking the lamb, beans, onions, tomatoes, and of course, cheese!

Greek Nachos | CaliGirlCooking.com

Pop all of that into the oven for about 15 minutes, top with the rest of the ingredients (like more fresh oregano and the tzatziki) and your Greek Nachos will be on the table in no time! Now how’s that for an easy Wednesday night dinner?

Greek Nachos | CaliGirlCooking.com

Greek Nachos
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

All of your favorite Mediterranean ingredients are piled high atop crispy pita chips. The perfect quick and easy dinner for any night of the week!

Course: Main Course
Servings: 5 servings
Author: CaliGirl Cooking
Ingredients
For the tzatziki:
  • 1 cup nonfat plain Greek yogurt
  • 1 Persian cucumber, grated
  • 2 large garlic cloves, peeled and minced
  • 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • Dash of pepper
For the eggplant:
  • 2 tablespoons olive oil (or more as needed if dry)
  • 1/2 of a medium eggplant, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
For the lamb:
  • 2 tablespoons olive oil
  • 1/2 pound ground lamb
  • 1 garlic clove, peeled and minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 teaspoon fresh lemon juice
All other ingredients:
  • 4-5 cups plain pita chips
  • 1 cup garbanzo beans, rinsed and drained
  • 6 ounces shredded Kasseri cheese
  • 2 ounces crumbled feta cheese
  • 6 cherry tomatoes, quartered
  • 1/4 of a red onion, thinly sliced
  • Additional fresh oregano for garnish
Instructions
  1. First, make the tzatziki. Combine all ingredients in a small mixing bowl and stir until well-incorporated. If you have time, cover and chill the mixture for at least 30 minutes, or up to overnight.

  2. To make the eggplant, heat the olive oil in a medium saute pan over medium-high heat. Add eggplant and garlic and stir to combine. Cook until eggplant is tender, adding more olive oil as needed, then season with salt, pepper and lemon juice. Remove from pan and set aside.

  3. To make the lamb, heat another 2 tablespoons of olive oil over medium-high heat (using the same saute pan.) Add the lamb, garlic and fresh oregano and cook until lamb is browned. Season with salt, pepper and lemon juice. Turn off heat and set aside.

  4. Preheat the oven to 350 degrees Fahrenheit. Spread the pita chips evenly over the bottom of a medium cast iron skillet. Sprinkle the eggplant, lamb, garbanzo beans, cheese, cherry tomatoes and red onion evenly over the top. Place in the oven for approximately 12 minutes, and then turn the broiler on high for an additional 3-5 minutes, or until the cheese on top is starting to brown. 

  5. Remove the cast iron skillet from the oven, being careful to use potholders, and drizzle on tzatziki (you don’t have to use it all, just use however much you want.) Sprinkle with more fresh oregano before serving straight out of the pan!

Greek Nachos | CaliGirlCooking.com

The Most Incredible Loaded Greek Skillet

This Loaded Greek Skillet is a crowd-pleasing meal for any night of the week, packed with marinated shrimp, potatoes and other Mediterranean flavors.

Greek Skillet | CaliGirl Cooking

This is one of those recipes. One of those recipes that turns out even better than you expect it to. Yes, I am proud and yes, I can’t wait to share it with you. I sincerely hope you find as much joy in this Greek Skillet as I do.

But before we get there…Did everyone have a fantastic weekend? Ours was full of some relaxing, some time with friends, and (per usual on our weekends home) lots of blog work. I’m sure my friends probably aren’t that thrilled that I have to “work” every time we’re home for a weekend but, I hate to say it (or love to say it?), this doesn’t really feel like work to me! I love being able to take my scatter-brained ideas, bring them to life, and share them with all of you! It’s frightening yet exhilarating all at the same time.

But I’m really not at all worried to share this recipe with you. I’m pretty positive you’re going to L-O-V-E it. Not only is this Loaded Greek Skillet incredibly tasty, it’s also perfectly acceptable for breakfast, lunch or dinner. Does it get better than that? Oh wait, it does. This dish has the word “healthy” written all over it. We’re talking loads of veggies, natural starches, and lean protein. So filling, so delicious…Are we feeling this Greek Skillet trend yet?

Greek Skillet | CaliGirl Cooking

If you’re not convinced, will you become so if I tell you that this is a one-pot meal? Yes, friends, if you don’t already have one, hurry on over to Amazon and order yourself a cast iron skillet, because that is ALL you are going to need for this delicious dish [*affiliate link].

So here’s what we do: we start by marinating shrimp in some lemony-garlicky goodness. Next, we toss our potatoes, some shallots, some herbs and spices into our cast iron skillet and get ‘em to roasting. Once we’ve gotten the tater mixture good and going, we add in some bell peppers and the lovely marinated shrimp, followed by some crumbled feta (if you haven’t tried it yet, broiled/roasted feta is the way to go folks → trust.)

Greek Skillet | CaliGirl Cooking

Greek Skillet | CaliGirl Cooking

Greek Skillet | CaliGirl Cooking

After we get these items roasted and toasted, we pull our Greek Skillet out of the oven and garnish with just a few more touches – fresh cherry tomatoes and sliced cucumber…yes, I’m salivating just thinking about it.

Greek Skillet | CaliGirl Cooking

And that’s it!! Easy peasy, right? Told ya so. Now, don’t get intimidated by the length of the ingredient list. Most of this is stuff you’ll have on hand, and if not it’s all VERY easy to find at any grocery store. I promise! This Loaded Greek Skillet is so easy to make that the shopping list should not intimidate you at all. Print out the recipe, take it with you to the store right now, and make this for dinner (or breakfast, or lunch). You absolutely will not be sorry!

And, before I leave you with the recipe, I feel obligated to throw in one side note: You may be looking at this Greek Skillet recipe and saying “Wait, don’t ALL Greek-inspired dishes contain olives? Where they at?” Well folks, let me tell you a little something about myself…I absolutely DESPISE olives.  I know, I know, you’re probably thinking “How can a food blogger HATE a certain food?” Yes, it does happen, and yes, I’m sorry, but I just can’t bring myself to like those little slimy blobs. Please forgive me, but they are really the ONLY food I can’t stand/won’t even touch with a ten-foot pole. That being said, if you are an olive lover (God bless you), please feel free to add whatever olives strike your fancy to this dish. I won’t judge, I promise, just be sure you fully disclose the ingredients you’ve used before inviting me to try some of your own version of the Greek Skillet. Capiche?

Okay, now that we’ve taken care of that elephant in the room, I leave you with the recipe. Give it a shot, do your thang, and let me know how it goes! I always love to see your CaliGirl Cooking recipe successes!

Greek Skillet | CaliGirl Cooking

5 from 1 vote
Greek Skillet | CaliGirl Cooking
Loaded Greek Skillet
A delicious, refreshing one-pot meal with the healthiest Greek ingredients.
Ingredients
For the marinated shrimp:
  • 1 pound raw shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Juice of 1 medium lemon
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried dill
For the rest of the skillet:
  • 2 medium baking potatoes diced
  • 2 ½ tablespoons olive oil separated
  • ½ teaspoon salt separated
  • ¼ teaspoon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried dill
  • 1 large shallot diced
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 1 cup crumbled feta
For the toppings:
  • ¾ cup cherry tomatoes halved
  • 1 Persian cucumber diced
To serve:
  • Pita bread optional
Instructions
  1. First, marinate the shrimp. In a gallon-size resealable bag, combine all of the shrimp marinade ingredients. Place in refrigerator to marinate for about an hour.
  2. As shrimp is finishing up marinating, preheat oven to 425 degrees Fahrenheit. Season cast iron skillet with 1 tablespoon olive oil and ¼ teaspoon salt.
  3. In a medium bowl, toss potatoes with 1 ½ tablespoons olive oil. ¼ teaspoon salt, ¼ teaspoon pepper, oregano, dill and shallot. Pour into seasoned cast iron skillet.
  4. Place skillet in preheated oven and cook for 10 minutes.
  5. After 10 minutes, add peppers and shrimp. Cook for another 10 minutes.
  6. Finally, add crumbled feta and cook for another 5 minutes. After 5 minutes, turn the oven to a Hi broil and broil for an additional 3 minutes, or until feta is golden. Remove from oven.
  7. Once skillet has cooled slightly, add tomatoes and cucumber. Serve with torn pita bread, if desired.

 

Greek Skillet | CaliGirl Cooking

Oh hallo.