I Make These Greek Bowls on My Blackstone Weekly!

This Greek Bowl is straight-up GOOD GROCERIES, y’all!
We’re talking seasoned ground beef (or lamb), grilled veggies, fresh cucumbers and tomatoes, red onions, creamy tzatziki, and crumbled feta — all built on a bed of rice or greens. Made from scratch on the Blackstone griddle, this one’s healthy, hearty, and packed with flavor.

Whether you’re meal-preppin’ or just hungry for something fresh and easy, give this Mediterranean-style bowl a go. I promise… you’ll wanna make it again next week!

🧂 What’s in the Bowl:

Ground beef, lamb, chicken, anything! (your call!)

Griddled veggies, fresh tomatoes & cukes

Creamy tzatziki sauce

Crumbled feta

Optional: over lettuce or rice

Cooked with a little Heifer Dust and a whole lotta love!

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Hey everyone, welcome back to the show. Today, healthy day, but it’s good. I promise you it’s good. We’re doing a Greek Mediterranean bowl on the Blackstone Grill. Boy, it’s going to be some good groceries. Hey, let’s get started. So, you might be saying, Hussy, what is a Greek bowl? What is a Mediterranean bowl? Well, just something that I thought of. Uh Greek uh cuisine is one of my favorites, and it’s just bright. It’s vibrant. Tastes good. It’s good groceries. All right, we’re going to start off. Our Greek bowl is going to have a little bit of a a little cucumber salad. And what I want to do first is I want to get this cucumber salad going. And first, um, I’m a little worried about this bowl that I have here. Yeah, it might be too small, but we’re going to try to make it work because I think the bigger ones are upstairs. English cucumber. Use whatever cucumber you like. I like these because you don’t have to skin them. You don’t have to don’t have to worry with the skin. And I just slice it down half and make half moons. All right. So, I got I don’t know, a little bit of cucumber here. Little bit of cucumber. Little cucumber. And the idea here is y’all is we want to uh we want to get this marinated. Want to get some good flavor. All that kind of good stuff. Red onion. Love red onion, especially in a nice little cucumber salad. Starting to get hot out. Uh it’s nice. And this would be a great bowl. Uh and it’s healthy, too. Uh let me see. I’m going to go half moons on this. I don’t want them too big. And kind of want equal parts. There we go. We’re going to do some tomatoes. And I like these grape tomatoes. They’re really good. Just going to do a few of those. Had those left over. Now, once you once you kind of marinate these, they’ll kind of wither down a little bit. So, my bowl might work. So, I’m just going to go through and slice these in halves. Yeah, I know there’s somebody out there saying you can put these on a plate, put two another plate on top, slice them all at once. Yeah, that’s it’s crazy. It works. works well, but I’m not trying to drag two plates out here. And I like the idea of just, you know, hey, you might uh you might cut your finger. You know what I’m saying? So, take our tomatoes. Woo man. Look at that. Look at that. Is that not going good right there? We got to add some stuff to this. Going to season our little salad up here. We’ll do a little salt, little pepper. Got some Italian seasoning here. Actually, no, it’s not Italian seasoning. It’s just It’s just oregano. Greeks love oregano. Got a little story to tell y’all here in a minute. And I know it’s going to be on you want to be on the edge of your seats for that. Olive oil. Good olive oil. This right here is pretty good tasting olive oil. Especially for salads and stuff. I really really dig that stuff. I use it all the time. And we’re going to do a juice of a lemon. I tell you, if I had my zestester down here, you know what would be good? Zest some of this lemon right here would be awesome. And our lemon is going to be our our tang here. You can also use red wine vinegar as well. Uh red wine vinegar is also um used a lot in Greek Greek dishes. So I like the lemons. Uh lemon just kind of gives a little zing, little zang. You know what I’m saying? So you want to do this first and you want it to set before you get all the other groceries down. Okay. One little thing I like to do as well, little drizzle of honey. Little honey. That just kind of gives a little sweetness. You want to add some sugar? Add some sugar. I like a little honey. This dish, y’all, I promise you’re going to fall in love with it. All right. Taste this for taste the cucumber for salt. I think I might be all right. I might have to add a little bit of salt, but I want this salt to kind of dissolve, kind of hang out a little bit. We’re going to see in a minute. All right, cucumber salad is done. We’re going to set that off to the side, and we’re just going to let that hang out for a little bit. All right. Now, we’re going to get some vegetables ready to go into our Greek bowl. Okay. All right. First things first, we want to get our griddle on. Got this new griddle going. Going to come over and cut on our electronics so we know where we’re at. Uh I’m pretty sure this is pretty awesome. It has a level for uh fuel. So, I’m at 13%. Should be running out real soon. We’re going to see if we can make it through. We’ll see. So, our vegetables. What are we going to use for our vegetables? Well, we got this red onion. Might as well use it. And I just want to cut these into some uh some dices. Just kind of bite-sized dices. Not really bite size, a little bit smaller. And all I do is I already have this. And I just cut them lengthwise. And then kind of come down like that. That’ll cook down nicely. Red pepper. Love red pepper. Um generally the Greeks that I hung out with, they didn’t really do much on red pepper. They’re always green pepper typically, but I like the color contrast of a red pepper. So, slice it down like that. Slice it down like that. We’ll run your knife around. Slide it. Here we go. There we go. Now, if you wanted to get in here, get real cute and take more of these ribs out, go right ahead. But I’m fine with them in. So, here we go. All right. Now, what’s cool is we got nice strips here. You can just run your knife along just like that. Just like that. Turn them this way. Hold them tight. And then you just walk that knife. There we go. Little red pepper. We’ll leave them over there with the onions. Uh, and I got a zucchini. Nice big old zucchini. Don’t know if we’ll use all this zucchini, but this is kind of how I like to process them. I like to kind of come down and just kind of make thirds. Sometimes depends on how big it is. Fourths. And this one’s going to be a fourth. And then like to kind of make the two middles. Come down. Slices like that. Slices like that. Then stack them. Let’s do these two ends here as well. All right. Got our zucchini. Now, I’m gonna they’re not going to go onto the griddle with the onions and peppers because I got plans for this, okay? And I’m gonna tell you. All right, guys. Time to get started. Our griddle is uh pretty warm. You see a little bit of whisp of smoke. Perfect. We’re going to work kind of right here in the middle. We’ll put a little bit of This is avocado oil. And put our zucchini right there. So, I pre-warmed this. It’s about on a medium heat. I’ve since put it on a lower heat. And as you can see here, uh, the middle’s kind of medium to medium high. That’s kind of where I like it. Our onions, our peppers, I want to put those right over here. One of the reasons I like to keep things separate, the onions, the peppers from the zucchini is uh the zucchini, I don’t want to season them yet. The peppers and onions, I’ll go ahead and season those. Uh, zucchini just got a lot of water in it. As soon as you put salt on it, it just starts coming out and it makes it mushy. Uh, I like to cook them first, a little bit through, then I’ll season them. Little bit of pepper. We’re going to do oregano on those. We’re just going to toss around those onions and peppers. And we want to get these not until they’re just absolutely flimsy, but it’s got a little bit of a crunch to it, but kind of al dente, if you will. All right. Now, let’s check on our zucchini. Yeah. You see that? See how that’s browning up really nice? If we were to put the salt on it, it probably wouldn’t do that quite as good. And by the looks of it, I probably could have went with a little bit more zucchini. All right, next. While we’re waiting for these vegetables, I’m going to kind of put these over to the side. It’s a really awesome thing about working with a Blackstoneone is you have plenty of room. We’re going to get instead of rice, we’re going to use rice cauliflower, which I absolutely love. So, I’ve got some rice cauliflower. I’m going to put down Oh, I might as well just do this whole bag. And ideally, I mean, you really ain’t got to do a whole lot to the rice cauliflower. Really just got to get it warm. Going to add a little bit of avocado oil to that. Just a little bit so it won’t stick. Little salt, little pepper. We’re just going to let that chill out right there for while we’re waiting for our peppers uh and zucchini. Speaking of, zucchini is looking great. Look at that. So good. Well, listen. I think this right here is really good so far. Uh, I’m going to go ahead and I’m going to salt these zucchini and I’m going to pepper. Here we go. So, we’re going to season as we go here, y’all. And what I’m going to do is I’m just going to put them with the peppers and onions. Now, everybody in everybody. All right. Look at that. That is a beautiful sight right there. All right. We’ll put that over there. Flip our cauliflower. Drawing a line. All right. Now, we’re going to focus our attention to the middle. The middle is where we’re going to cook our ground beef. Uh you can use whatever. You can use ground chicken. Uh you can use turkey. Sky’s the limit. I’m just using like some 8515 ground beef. And you want to let that kind of come up to temp. Little bit of avocado oil. Why use avocado oil? Avocado oil has a nice high smoke point. All right. As you can see, our center here, it’s getting nice and warm. Temperature about a mediumigh heat. See on zone three right there. So actually I’m going to ramp that middle up a little bit more. That way it’ll recover. Take our ground beef. That’s about one I think it’s about 1.3 lbs. Have no fear. My ground beef looks a little oxidized. It’s perfectly fine. Perfectly fine. Just going to flatten that out. I want to get some nice caramelization. But let’s talk about seasoning. Season with none other than old husty’s heer dust. Okay. I usually season everything with it, but uh for some reason I didn’t. I’m going to come in and liberally season with the old heer dust. I’m going come in with some oregano. So, I had this uh I had this Greek guy. I had a job when I was like 15, 16. And then I worked this uh restaurant job for a long time. Great guy. Owned this seafood restaurant. And his name was Evans. He really took to me. Just really good. He was so so good to me. I learned a lot from him. Uh he always joked with me. He called me his little Greek boy. Even though I’m not Greek. He called me his little Greek boy. He said, “Matthew, you can’t be Greek. 100% Greek. You know why?” And I said, “Why, Evans?” He said, “Well, because you wasn’t born in Greece.” So there we go. If I was born in Greece, I’d be good to go. So, rest in peace, my friend. I owe a lot of good things in my life. I owe a lot of things that I do to him. Waiting on our beef here. We’re going to let that go for maybe another minute or so. Then we’re going to flip it again. We’re wanting that nice caramelization, that nice my yard reaction. All right, it’s been a couple minutes and our beef is almost there. But here at the end, uh, with our vegetables, I want to add some of those great tomatoes. I don’t add it at the front end because I want them to be, you know, kind of together. You know, I don’t want them to be mushy and, you know, turn into, you know, whatever. Um, so we’re going to go ahead and get those on. Might need a little bit of oil on those. And we’re going to put a little salt on those, too. There we go. All right. We’re going to flip our beef. Let’s see what we got. Look at there. That’s exactly what you want. There we go. I’m going to do it on the other side. Want to season just a little bit more. I know y’all saying, “Dang, husty, there’s a lot of stuff here.” And you got to season as you go. If you’re not, it tastes like crap. Got a heer dust. We need some old oregano. Put some oregano on that, too. One thing I want you to note, my burners, I just kind of adjusted those kind of low. I can see it kind of getting hot. Our beef. That’s good right there. That’s perfect. So, now I really don’t need a blazing hot griddle. So, I’ve got everything just on low. I’m going to toss our tomatoes. You see how they’ve gotten little blister action on there? That’s nice. Exactly what you want. I’m just going to mix that. Going to mix that in with the other vegetables. And also our beef. Just going to take some of these vegetables. Man, this is so good. I’ve made this I don’t know how many times already, but it’s so so good. All right, our beef is done. Our cauliflower rice is pretty much done. I’m going to add a little bit more flavor to the cauliflower rice. So, it’s kind of like a like a rice col or a a lemon oregano Greek rice. You know, uh like a cilantro lime you get from like a Mexican restaurant, that kind of thing. Take another lemon. And it’s going to come in right over top of our meat mixture. That right there. When you do that, you can also put the lemon onto the griddle. Kind of gives it a little bit of warmth. All right. We don’t need any heat. So, we’re going to cut all those off. It’s time to build our bowls now. Kind of right here off the griddle. I got me a a beautiful bowl. Cauliflower rice. Make sure we mound it up really nice. Little healthy portion of our meat and vegetables. Make sure to get plenty of those. That, my friends, the Mediterranean bowl. Let’s head over to the cutting board. Got our beautiful bowl ready. Now it’s time to finish this off. We got our old salad. It’s been over there. It’s been hanging out. Just been hanging. It’s just loosey goosey. want to take healthy amount of this old salad. Just put right there. Got some taziki sauce. Now, I will say my buddy Matthew, I was going to make his taziki recipe, but uh I didn’t have enough time uh and I cuz you want to make it uh the day before. So, Matthew, I am sorry, my friend. I need to make your taziki one day. One day. But this uh this store bought that I get, it’s a Cedars brand. I don’t know if you see that or not. It’s pretty good tziki and I actually like it a lot. So, what I’m going to do is just kind of come right there on the sides. Last but not least, little bit of feta cheese. You can obviously omit that if you like, but I’m going to tell you what, it sets it off. A little bit of lemon, little bit of lemon juice right over top just to brighten things up. And we’re going to put that lemon right there because it makes it pretty. Well, that, my friends, is a beautiful taziki bowl. Not Tziki bowl. Greek bowl. Mediterranean bowl. Would you look at that, guys? Hey, we have our bowl here and we’re ready to try these groceries. So, shall we? Yes. Shall we? Shall. Before I put a little bit of lemon on here. All right. There it is. I had it on here for a little prettiness. Put a little bit of lemon. Oh, man. Love, love, love little fresh squeeze lemon. I want to come in with the cauliflower rice and the vegetables and uh the meat and see what it looks like. Oh man, the zucchini, the onions tastes so good. The cauliflower rice really, I hate to say this, tastes like rice to me. I taste the herbs, oregano, and that lemon kind of cuts through. Put in with some taziki. Oh man, I love tziki. Again, my buddy Matthew, I’m sorry. I want to make your tziki someday. I’ll get there, man. And look at that bite right there. That’s got a little bit of that salad, a little bit of that taziki, a little bit of everything. It’s a big bite. Ready? Oh god, y’all. I guarantee this bowl, no matter if you’re on a diet or not, it will work for you. I promise you. I appreciate you watching. Hey, there might be some behind the scenes and some bloopers. Check them out. We got to add some stuff to this. What are we going to add? Let’s see here. I don’t have my olive oil. Where olive oil at? I need my olive oil, bro. Like letting the bees do a little Oh, that right there’s mine. Oh man, that’s going to be so good. Take a look at me now. All right, I need some more lemons. Got more lemons in here. I don’t think I do. Hello lemons. No lemons there. No lemons there. Got to go upstairs. Get a lemon. Make sure we mound it up really nice. You never know when you got company coming over. Them Andersons are, you know, on you. You hear that, Jeff? Boy, them old Anderson. Boy, I bet you they’d love this. Wouldn’t you, Jeff? Oh, Jeff over there. I see him looking at me.