Grilling (we don't often use the word "barbecue") is a timeless tradition in Greece. Grilled foods, with the exception of traditional spit-roasted whole Easter lamb, can be cooked over open fires, on an outdoor or indoor grill, or in the oven.
Souvlakia, chunks of meat on little skewers, are a favorite in Greece, and this version with lamb is a tasty meze to accompany spirits or pre-dinner beverages. This recipe calls for three days of marinating, and cooking on the fourth day, so plan ahead. The end result is worth it.
A mixture of ground beef and pork makes for fabulous burgers on the grill. The meat can be made ahead of time and frozen for later use.
Biftekia are the Greek equivalent of burgers, and these are basic beef burgers with a twist... a feta and herb stuffing.
Chunks of tender beef grilled on skewers with slices of onion, tomato, and green pepper.
Grilled slabs of bread topped with extra virgin olive oil, chopped tomatoes, feta cheese, and a healthy sprinkle of oregano. A classic Greek taste, perfect as an appetizer, snack, or light meal.
This simple recipe for grilled eggplant bowls is a summer delight. Easy, quick, and few ingredients, the grilled bowls also add a lovely look to the cookout menu.
Feta cheese is a familiar sight at a Greek meal, and just because you're cooking outside on the grill, don't leave it out.
Whether it's a beautiful steak from a large fish or a whole fish from today's catch, the simplicity of grilled fish with a minimum of tinkering is a Greek specialty.
A fabulous and decorative side dish, grilled grapes go well with all types of meat and vegetable main dishes. They're quick and easy to make, with few ingredients.
Barbecue is a favorite way of cooking in Greece. This is a traditional Greek recipe for grilled hamburgers served with a squeeze of lemon.
The beauty of this recipe is that it works as well for one as it does for one hundred. A simple classic Greek dish cooked in the traditional way - on the grill.
Chicken seasoned with salt, pepper, and Greek oregano is cooked over the coals and basted with latholemono (oil and lemon sauce). Grilled lemon chicken is a favorite any time of year, and a special treat for picnic cookouts.
Octopus grilled over an open flame is a Greek classic, and a favorite meze to serve with ouzo and wine.
Bobby Bounakis is a firm believer in keeping recipes simple, using just enough herbs and seasonings to bring out the taste of the meat. His recipe uses ground pork and is a great barbecue dish. The burgers can also be broiled in the oven.
Of all the versions of souvlaki - skewered kebabs - pork is the most frequently used meat, and the favorite of Greeks and tourists alike. This is an easy recipe to make, and even easier to eat.
Bone-in ribeye steaks are the traditional cut for beef "brizoles" (boneless ribeyes work just as well), with a traditional Greek marinade and basting sauce. A delicious and easy recipe.
This elegant version of stuffed grape leaves is perfect for a cocktail party or to serve as an appetizer. The goat cheese and couscous filling is seasoned with cumin.
Skewers of grilled summer vegetables make an easy and delicious side dish to serve with other grilled foods. Pick your vegetables of choice and fire up the grill.
Greek "souvlaki" (grilled kebabs) comes in all varieties and swordfish is the perfect fish to add to your outdoor menu. Swordfish is a dense white fish that doesn't fall apart on the grill, and favorite Greek tastes of bay leaves, tomatoes, and peppers or citrus turn this into a colorful and delicious dish.
This is a delicious and easy recipe for chicken on the grill, in the fireplace, or under the broiler. It can be made with a whole cut-up chicken, or just the parts of your choice. Here it's made with chicken thighs and legs.
The addition of Greek olives to simple lamb burgers gives them an unexpected and delicious tang. A quick and easy recipe.
Souvlaki - skewers of meat (with or without vegetables)- are favorites for indoor and outdoor grilling. This recipe includes green and red peppers, onions, and tomatoes, and we're cooking outside for a cookout or outdoor party.
Roasted red pimiento peppers, known in Greece as Florina Peppers, can be served as an appetizer or meze, or as an ingredient in many recipes.
Quick and easy, these bull's horn (long green peppers) stuffed with feta cheese are delicious as a meze, appetizer, or side dish. Roast in the oven or on the grill.
The most well-known Greek Easter dish is a whole spit-roasted lamb, cooked over a wood fire.
Ted Christou is a Greek-American who has been making a spit-roasted lamb every year at Easter for the past 20 years. Here he shares his fabulous recipe.
