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:

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.

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?

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?

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!
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