Greek Food, Cooking and Recipe Community

Greek Food for a Cookout Graduation Party?

1 - 3 of 3 Posts
K

knicks_fan87

Active member
Hi everyone! I’m planning a graduation party cookout and would love to put together a Greek-inspired spread that’s festive, flavorful, and easy to serve buffet-style. We’ll be grilling, so I was thinking of doing chicken or pork souvlaki skewers, maybe some grilled halloumi or veggies too. I’d love suggestions for salads, dips, and sides that pair well and can hold up outside for a few hours.

I’m definitely including pita, tzatziki, and a big horiatiki salad, but beyond that I’m open to ideas—maybe something with orzo or a good bean dish? Bonus points for make-ahead options! Also curious if anyone has tips for a Greek-style dessert that isn’t too fussy for a crowd (thinking maybe galaktoboureko bites or something with honey and nuts?).

Any ideas would be so appreciated! I want it to feel festive, authentic, and still laid-back enough for a sunny afternoon with family and friends.
 
  • Like
Reactions: The Greek Vibe
knicks_fan87 said:
Hi everyone! I’m planning a graduation party cookout and would love to put together a Greek-inspired spread that’s festive, flavorful, and easy to serve buffet-style. We’ll be grilling, so I was thinking of doing chicken or pork souvlaki skewers, maybe some grilled halloumi or veggies too. I’d love suggestions for salads, dips, and sides that pair well and can hold up outside for a few hours.

I’m definitely including pita, tzatziki, and a big horiatiki salad, but beyond that I’m open to ideas—maybe something with orzo or a good bean dish? Bonus points for make-ahead options! Also curious if anyone has tips for a Greek-style dessert that isn’t too fussy for a crowd (thinking maybe galaktoboureko bites or something with honey and nuts?).

Any ideas would be so appreciated! I want it to feel festive, authentic, and still laid-back enough for a sunny afternoon with family and friends.
Click to expand...
Although this post is about the super popular Greek tsiknopempti cookout, I think it could be of help for your graduation barbecue. As for dessert a good halva would be perfect or even Greek yogurt with spoon sweet.
 
Your menu sounds amazing already! I’d suggest adding marinated gigantes beans. They’re hearty, can be made ahead, and taste even better at room temp. For a grain, an orzo salad with lemon, dill, olives, and crumbled feta is fresh and crowd-pleasing. Melitzanosalata or tirokafteri would round out your dips nicely alongside tzatziki.

Grilled corn brushed with olive oil and oregano is a fun Greek twist too! For dessert, you could try baklava cups or koulourakia cookies—easy to serve and nostalgic. Galaktoboureko bites are brilliant if you prep them in mini muffin tins.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top