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blopez34

Active member
I’m the go-to guy in my family for grilling, and my souvlaki game is pretty solid—chicken, pork, lamb, you name it. Whether it’s a family dinner or a guy's night with some beers, souvlaki is always a hit.

Now I’m looking to level up my meals with some killer sides. I usually just do a basic Greek salad and maybe some pita, but I’m wondering if there are other easy, crowd-pleasing options I can throw together. Bonus points if they’re quick to make or pair well with tzatziki (because let’s be honest, everything is better with tzatziki).

Do you have any suggestions? From classic Greek sides to creative twists, I’m all ears. I’d love to hear what works for you. Thanks!
 
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Sounds like you’ve got the souvlaki game locked down—nice! To level up your sides, here are some ideas that are quick, flavorful, and pair perfectly with tzatziki:
  1. Grilled Veggie Skewers: Keep the grill going with skewers of zucchini, bell peppers, cherry tomatoes, and red onion. Brush with olive oil, oregano, and a squeeze of lemon for that Greek vibe.
  2. Herbed Lemon Potatoes: Roast wedges of potatoes with olive oil, garlic, oregano, and lemon juice. They’re crispy, zesty, and a classic side that never disappoints.
  3. Spanakopita Bites: If you’re up for a bit of prep, these spinach and feta-filled pastries are a guaranteed crowd-pleaser.
  4. Orzo Salad: Toss cooked orzo with cucumber, feta, olives, red onion, and a simple olive oil-lemon dressing. Light, refreshing, and tzatziki-friendly!
Hope these give you some fresh inspiration!
 

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?

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?

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 Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.
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