Greek Food, Cooking and Recipe Community

Favorite "Greek" Cookout Foods

1 - 2 of 2 Posts
A

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!
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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!

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?

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?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.
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