Greek Food, Cooking and Recipe Community

Best side dishes for grilled lamb?

1 - 3 of 3 Posts
xmelissaa

xmelissaa

Active member
I’m planning a Greek-style grilled lamb feast and would love your input—what are your favorite side dishes to serve with it? I want to build a flavorful, balanced spread that really lets the lamb shine but also brings that full Greek table vibe.

I’m already thinking of roasted lemon potatoes (of course!) and maybe a village salad with lots of oregano and feta. But I’d love to hear what others love to pair—do you go for rice pilaf, something with eggplant, or a bean dish like gigantes? Do you ever include a dip like tzatziki or melitzanosalata as a side?

I’m also open to lighter sides—maybe something with greens or a grain salad if that fits. Would love to hear family favorites, regional dishes, or even creative twists on tradition.

Looking forward to your ideas—nothing beats a full Greek table, especially when lamb is the star!
 
xmelissaa said:
I’m planning a Greek-style grilled lamb feast and would love your input—what are your favorite side dishes to serve with it? I want to build a flavorful, balanced spread that really lets the lamb shine but also brings that full Greek table vibe.

I’m already thinking of roasted lemon potatoes (of course!) and maybe a village salad with lots of oregano and feta. But I’d love to hear what others love to pair—do you go for rice pilaf, something with eggplant, or a bean dish like gigantes? Do you ever include a dip like tzatziki or melitzanosalata as a side?

I’m also open to lighter sides—maybe something with greens or a grain salad if that fits. Would love to hear family favorites, regional dishes, or even creative twists on tradition.

Looking forward to your ideas—nothing beats a full Greek table, especially when lamb is the star!
Click to expand...

xmelissaa said:
I’m planning a Greek-style grilled lamb feast and would love your input—what are your favorite side dishes to serve with it? I want to build a flavorful, balanced spread that really lets the lamb shine but also brings that full Greek table vibe.

I’m already thinking of roasted lemon potatoes (of course!) and maybe a village salad with lots of oregano and feta. But I’d love to hear what others love to pair—do you go for rice pilaf, something with eggplant, or a bean dish like gigantes? Do you ever include a dip like tzatziki or melitzanosalata as a side?

I’m also open to lighter sides—maybe something with greens or a grain salad if that fits. Would love to hear family favorites, regional dishes, or even creative twists on tradition.

Looking forward to your ideas—nothing beats a full Greek table, especially when lamb is the star!
Click to expand...
A must for me, with grilled lamb chops or lamb steaks is Briam (or the French Ratatouille, as it's just about the same thing, except that I use herbes de Provence in the Ratatouille). It goes well with beef steaks and chicken or lamb souvlakis/kebabs, too. Makes a lovely snack with Greek flatbread/pita or a nice crusty loaf or baguette. I usually have it on the go, when I'm in Crete (I rent an apartment for 3 weeks every year) and it has a full kitchen - but I've made Ratatouille/Briam on a single electric or gas ring.

You'll find recipes on-line, but the beauty of the dish is that it's delicious hot or cold and keeps well in the fridge. I use red onions, garlic (the best type I can find), red/green/yellow peppers, courgettes and cook them all in good quality olive oil. Use tomatoes or tomato puree if you like - I sometimes do. Chania region olive oils are my favourite, for this type of 'gentle' cooking as well as salads/vinaigrettes/marinades. Cook gently until the pepper retain some 'bite'. I use Cretan, dried, oregano, if I'm making Briam. Keep it simple and let your good quality ingredients do the talking. I visit Crete, every June (to Kato Stalos, just west of Chania) so bring back (to London) a couple of litres of olive oil, from a friend's olive grove, and buy my 'top up' of Cretan oregano.
 
  • Like
Reactions: k_tsoukalas
What a delicious feast you’re planning! You’re right—nothing beats a full Greek table. Roasted lemon potatoes and horiatiki are perfect staples, but here are a few more ideas to round it out beautifully:

Tzatziki is always a hit alongside lamb—it cools and complements the richness. Melitzanosalata is another great option, especially if you’re grilling eggplant anyway.

For something hearty yet traditional, gigantes plaki (giant baked beans in tomato sauce) adds a rustic touch. You could also try a simple herbed orzo with lemon zest and parsley—it’s light and soaks up the lamb juices well.

For a green side, try vlita (boiled amaranth greens) or sautéed spinach with lemon and olive oil. A tabbouleh-style grain salad with bulgur, mint, cucumber, and tomato can also add a fresh, Mediterranean contrast.

Finish with grilled pita or village bread—and maybe a shot of ouzo for the true Greek spirit. Καλή όρεξη!
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Hortopita or Spanakopita without Cheese?

I’m hoping to get some advice from anyone who’s made hortopita or spanakopita without cheese. A family member recently developed a dairy intolerance, and I’d love to be able to make a pie she can enjoy too. Traditionally I use feta or mizithra, so I’m a bit unsure how it will turn out without the cheese—will it still taste good?

Have you ever made a vegan or dairy-free version of these pies? What do you add to make up for the missing richness and saltiness from the cheese? Are there herbs, extra olive oil, or maybe lemon juice that help brighten the flavor?

I’d really appreciate any tips—especially from people who’ve done it successfully. Would love to keep the flavors authentic and satisfying while making it friendly for her diet. Thanks so much in advance!

Is kalamaki the same as souvlaki?

So I was out with some Greek friends the other night, and one of them ordered kalamaki. I figured it was just another version of souvlaki, but they gave me that “you clearly don’t know” look. Now I’m wondering, what’s the actual difference? I’ve always thought souvlaki was the catch-all term for grilled meat on a stick, but they acted like kalamaki is its own thing.

Is it a regional thing? Is kalamaki a type of souvlaki, or are they completely different? Does it depend on whether it’s served on a stick, in pita, or on a plate? It seems like the same thing to me, but there might be some differences?

Best way to use Myzithra?

I recently picked up a nice wedge of myzithra cheese from a local Greek market—semi-hard, salty, and beautifully aged. I’ve used it a couple of times grated over pasta, which was delicious, but I’m curious what other traditional or creative ways you all enjoy it.

I know there’s a fresh version and a dry aged one, this one is definitely the dry, crumbly type. Are there regional dishes that really highlight its flavor? I’ve heard of it being used in pies, but I’m not sure how it’s prepared—does it pair well with spinach, like in spanakopita, or is it better on its own?

Top 5 Favorite Greek Foods to Grill?

I absolutely love hosting summer dinner parties outside, there’s nothing better than good food, good company, and a warm evening breeze. I tend to stick with Greek food (with a few fun twists), and grilling has become my favorite way to cook when entertaining.

Here’s my current top 5 for the grill:
  1. Leg of lamb (slow and juicy!)
  2. Souvlaki (can’t go wrong)
  3. Grilled whole fish, Greek style with lemon and herbs
  4. Greek veggies in a grill pan—zucchini, peppers, onions, the works
  5. Pizza! Not traditional Greek, but it’s always a crowd pleaser
I’m always looking for new ideas to add to the lineup. What are your favorite Greek (or Greek-inspired) dishes to grill? I’d love to hear what others are making—especially things that feel festive, flavorful, and easy to serve outdoors. Open to everything from meats to cheeses to sides...

Homemade Gyro Meat?

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.
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