Greek Food, Cooking and Recipe Community

Greek BBQ Ideas for Grilling Season?

1 - 3 of 3 Posts
A

acamp7

Active member
Grilling season is here and I’d love to bring some Greek flavors to the BBQ this year! I know souvlaki is a classic, but I’m looking for more ideas to round out a full Greek-style cookout—meats, sides, dips, even grilled veggies or breads.

Have you ever made kontosouvli or grilled lamb ribs at home? What cuts of meat work best for that authentic Greek flavor? I’d also love tips on marinades—do you stick with lemon, oregano, and olive oil, or do you add mustard, garlic, or something else?

Any favorite grilled veggie combos? I’ve seen grilled halloumi, eggplant, and zucchini served at tavernas, but haven’t tried it myself. And what about dips? Thanks!
 
acamp7 said:
Grilling season is here and I’d love to bring some Greek flavors to the BBQ this year! I know souvlaki is a classic, but I’m looking for more ideas to round out a full Greek-style cookout—meats, sides, dips, even grilled veggies or breads.

Have you ever made kontosouvli or grilled lamb ribs at home? What cuts of meat work best for that authentic Greek flavor? I’d also love tips on marinades—do you stick with lemon, oregano, and olive oil, or do you add mustard, garlic, or something else?

Any favorite grilled veggie combos? I’ve seen grilled halloumi, eggplant, and zucchini served at tavernas, but haven’t tried it myself. And what about dips? Thanks!
Click to expand...
 
Absolutely love this idea—Greek-style BBQs are such a hit! Kontosouvli is a favorite in our family—we use pork shoulder or neck, marinated overnight in olive oil, lemon juice, garlic, oregano. Lamb ribs also grill beautifully; I’d go for riblets or chops, seasoned simply with salt, pepper, rosemary, and lemon.

For veggies, grilled eggplant, zucchini, and red peppers are delicious brushed with olive oil and sprinkled with sea salt. Grilled halloumi is a must—it holds up great on the grill and adds a salty bite.

For dips, tzatziki is a no-brainer, but you could also try tyrokafteri (spicy feta dip) or melitzanosalata (smoky eggplant spread). Serve everything with warm pita or grilled village bread brushed with olive oil and oregano.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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!

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?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

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?
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