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.
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
  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.

Dad’s Sweet ‘n’ Spicy Chili

My favorite chili recipe that’s the perfect balance between sweet and spicy. It’s comfort food in its finest form and a great cold weather weeknight meal.

This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!

Today, we’re celebrating. We’re celebrating the fact that it is October and it has finally started to consistently fall below 70  (even 60!) degrees during the night here in Santa Barbara. We’re celebrating the fact that we are in the throes of football season (the ‘Niners even pulled out a win last weekend…..heyyyaaa!) and we are celebrating that maybe, MAYBE  in the next week it may feel”fall-ish” enough to head out to a pumpkin patch (I know, I know, I’m totally behind in this department this year.)

I thought that the perfect way to celebrate this turning of the season would be to put a big pot of my Dad’s Sweet ‘n’ Spicy Chili on the stove to simmer, after a long weekend of traveling and eating hasty meals every night, I have been waiting and waiting to tell you guys about my Dad’s chili and the moment is finally here.

This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!

This chili is not just your average chili. It’s bean-less (yay for happy tummies!) and has the perfect balance of heat and sweet (I’m noticing this is a theme in my recent recipes here and here). And, as with most of my recipes, it’s easy to adapt for specific taste and dietary preferences.
When I was younger, I went through a period of a year or two of not eating red meat (I had some crazy nutritional notions that I thankfully grew out of but that’s for a whole different post.) Previous to this phase of mine, my dad had made his chili with ground beef, but to be so kind as to accommodate my crazy dietary preferences, he started making it with ground turkey. Although I’m back to eating red meat on occasion, I still find myself preferring the ground turkey version of this dish. If you want something heartier, feel free to go with the beef. Or for a more sustainable hearty option, why not try ground bison? For vegetarians, ground tofu would work just fine. There is so much flavor in this chili that it really doesn’t matter what type of protein you use.
This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!
Speaking of the flavor in this chili….let’s just say “wowza.” I’m not too sure how my dad was graced with a palate that can come up with these amazing combinations of the most random ingredients, but I like to think I inherited just a little bit of this. We combine tomatoes, brown sugar, red wine vinegar, balsamic vinegar, ground cinnamon and Tapatio to create a wonderful burst of flavor in your mouth. And, as with most of my sweet and spicy recipes, you can totally adjust the spice as needed. It’s also REALLY easy to make up for mistakes with this recipe. If you add too much Tapatio, balance it out with some more balsamic or brown sugar. If it’s too sweet, add more Tapatio. The opportunities really are endless.
So, without further ado, let’s get this recipe going so you can get a pot of Dad’s Sweet ‘n’ Spicy Chili simmering on the stove in our favorite Dutch oven and cuddle up with a warm bowl in front of the TV watching The Blacklist on Netflix (I know that’s what I’ll be doing.) Happy Fall!
This easy recipe for my Dad's Sweet 'n' Spicy Chili makes the perfect cold weather meal, the ultimate comfort food!

That’s a big bowl of comfort right there!

Dad's Sweet 'n' Spicy Chili
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

My favorite chili recipe that's the perfect balance between sweet and spicy. It's comfort food in its finest form and a great cold weather weeknight meal.

Course: Main Course, Soup
Cuisine: American
Keyword: chili, comfort food, dinner, entree, protein, weeknight, winter
Servings: 6 servings
Calories: 471 kcal
Author: CaliGirl Cooking
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 1/2 pounds ground turkey
  • 2 tablespoons chili powder (I like Gebhardt's)
  • 1 28-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1/4 cup brown sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons Tapatio
  1. Heat olive oil in large Dutch oven over medium heat. Add garlic and onions, saute until fragrant. Add ground meat. Stir until meat begins to brown.

  2. Add chili powder; stir to coat.

  3. Add diced tomatoes and tomato sauce. Bring to a simmer.

  4. Add brown sugar, red wine vinegar, balsamic vinegar, cinnamon and Tapatio.

  5. Let simmer on the stove for at least 30 minutes or up to 3-4 hours (as long as you're home to keep an eye on it!)

  6. Taste and re-season as necessary (this will be your time to add more sweetness if it is too spicy or add more spice if it is too sweet.)