Heat olive oil in pan and saute garlic, onions and oregano for about three minutes. Add in the canned tomatoes and bring to a boil, about five minutes, then remove from heat. (If you’re an olive fan, this is where you add them in as well)
Place red snapper fillets in baking dish and season with salt and pepper. Top with tomato mixture and put in oven. Bake for about 10-15 minutes; or until fish is flaky. Top with feta cheese and garnish with parsley.
½ English cucumber, peeled, seeded and grated (¾ cup [180 ml])
½ cup plain Greek-style yogurt
2 tsp fresh lemon juice
2 tsp chopped fresh mint
1 small garlic clove, minced Sea salt and pepper
1½ lb ground lamb
½ small red onion, minced (¼ cup [60 ml])
¼ cup chopped fresh flat-leaf parsley
2 tsp chopped fresh oregano (or 1tsp [5 ml] dried)
Salt and pepper
4 pita breads (6-inch)
2 medium beefsteak tomatoes (or other plum and ripe variety), sliced, for serving
Make tzatziki: in a colander set over a larger bowl, put the grated cucumber and sprinkle with 1 tsp [5 ml] sea salt. Let rest for 10 minutes. Rinse and dry very thoroughly. in a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover and refrigerate until ready to use.
Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about ¾-inch [2-cm] thick. Grill patties on a grill pan or on the BBQ over high heat until medium-rare, 2 to 3 minutes per side.
To serve, warm pitas in the oven or on the grill; halve, and fill with burgers, tzatziki, and tomato.
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.