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dubai_suzie

Active member
Hey all! So happy to see this page get more engagement. I’ve recently been getting into healthy cooking, and the Greek/Mediterranean diet has been working so well for me. Does anyone have any advice on a healthy Greek meat marinade? What do you usually add to your meat?
 
Thanks for stopping by and your question! :)

The best Greek style marinade that I use for meat, chicken and even fish is the following:

- Lemon
- Sea Salt (or normal salt)
- Pepper
- Garlic powder (not too much)
- LOTs of Greek oregano
- And Greek olive oil

Then marinade in these mixture overnight, put in fridge then cook/grill.

As soon as it come off the grill (for meat and chicken) squeeze a free lemon.

That is my magic Greek style grilling method (y)

Hope this helps!

greek-seafood-3-720x540.jpeg
 
Hey Suzie, it really depends on what type of meat you’re cooking and how you want to cook it. The healthiest option is to marinade chicken and grill it, which is one of our most popular dishes as well. For chicken, I add lemon, garlic, salt, pepper, olive oil and oregano. This is the classic, but I also add mustard (high quality is the healthiest), red pepper flakes, paprika and some green onion or cilantro for extra flavor.
 
Hey Suzie, it really depends on what type of meat you’re cooking and how you want to cook it. The healthiest option is to marinade chicken and grill it, which is one of our most popular dishes as well. For chicken, I add lemon, garlic, salt, pepper, olive oil and oregano. This is the classic, but I also add mustard (high quality is the healthiest), red pepper flakes, paprika and some green onion or cilantro for extra flavor.
Wow this sounds so tasty!! And healthy :) Thank you. I was hoping someone would comment with a chicken recipe, I’m trying to eat more chicken breast because it has the least amount of fat.
 

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?
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