Greek Food, Cooking and Recipe Community

Favorite "Greek" Cookout Foods

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axariotisxy

Active member
Hey everyone! I’m Greek and love bringing a little taste of home to summer cookouts. I usually try to keep things simple and crowd-pleasing, especially when grilling is involved. My go-to is marinated chicken souvlaki—easy to prep the night before, always a hit, and smells amazing on the grill. I also love bringing a big batch of horiatiki salad with real feta (not crumbled!), and maybe a tub of tzatziki with some warm pita for dipping.

Sometimes I’ll grill halloumi or make spanakopita triangles if I’m feeling fancy. And for a sweet touch, I’ve even brought baklava bites or loukoumades if I have time.

Anyone else here bring Greek dishes to summer cookouts or potlucks? What’s your favorite to make—or what do people always ask you to bring? I’d love to get some more ideas for the season!
 
Love this post—it’s making me hungry! I’m also Greek and totally relate to wanting to share our food at cookouts. Souvlaki and horiatiki are staples for me too, but one thing I’ve found people go wild for is grilled lamb keftedes. They’re easy to prep ahead, and the herbs really pop on the grill. I sometimes stuff them into pita with tzatziki and a sprinkle of sumac.

Another crowd favorite is melitzanosalata—smoky, creamy eggplant dip with olive oil and garlic. It’s a nice change from hummus and pairs perfectly with grilled bread. For something refreshing, I’ll make watermelon and feta skewers with mint—it’s so simple but always disappears fast.

And if I’m short on time, a big tray of tiropita spirals made with phyllo and kefalotyri or feta is always appreciated.

It’s amazing how Greek food brings everyone together—can’t wait to try some of your ideas this summer!
 
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Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

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?

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 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 your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
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