Mediterranean Sliders Recipe for the Grill

This recipe for Mediterranean Sliders brings something different to grilling. The flavors and spices are refreshingly different and light.

I think it goes well with potato salad but I replace the celery (and celery seed) in classic potato salad with olives and artichoke hearts so that the flavors are more complimentary. I have included this recipe as well. I hope you all enjoy!

INGREDIENTS:

• 4 cups of canned garbanzo beans, drained and rinsed
• 1/3 cup tahini paste
• 1 TBSP extra virgin olive oil
• 1 TBSP lemon juice
• 1-2 TBSP minced garlic
• water

DIRECTIONS:

1. Put all ingredients except water into a food processor and blend well.
2. Gradually add a little water while blending until the hummus looks light and smooth. It should still be thick enough to spread with a knife.
3. Enjoy!

INGREDIENTS:

• 6 pitas
• 1 lb. ground beef
• 1/4 tsp. paprika
• 1 tsp. ground cumin
• 1 head of Romaine or green leaf lettuce, coarsely chopped
• 1/2 red onion, thinly sliced
• 1 cucumber, diced
• 1 tomato, diced
• 12-15 pitted and sliced Greek olives
• 1½ cups hummus (see aside)
• 2 lemons cut into wedges
• A few sliced pepperoncini (optional.)

INSTRUCTIONS:

1. Lightly toss lettuce, onion, cucumber, tomato and olives together in a bowl; set aside.
2. Combine ground beef, paprika and cumin. Mix well.
3. Shape beef mixture into 12 small patties and sprinkle generously with salt and pepper; set aside.
4. Warm pitas on preheated grill for about 1 minute or less per side; remove pitas from grill.
5. Cook patties on preheated grill for 2-3 minutes per side.
6. Meanwhile spread a generous portion of hummus onto each pita.
7. Drizzle balsamic vinegar over the hummus.
8. Place 2 patties onto each pita.
9. Top with salad mixture and sliced pepperoncini.
10. Serve with sliced lemon.

INGREDIENTS:

• 3 pound bag of new red potatoes
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 TBSP minced garlic
• 1 tsp. deli mustard
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 cup of fresh mint leaves cut into strips
• 1 can artichoke hearts, drained and coarsely chopped
• 1 small can of sliced black olives

DIRECTIONS:

1. Boil the potatoes in salted water until they are crisp tender. Drain and let cool.
2. Blend the lemon juice, olive oil, garlic, mustard, salt and pepper in a food processor or blender.
3. Cut cooled potatoes onto quarters then add mint, artichoke hearts and olives. Lightly coat mixture with dressing.
4. Season with salt and pepper and enjoy!