Greek Food, Cooking and Recipe Community

Grilling a Full Greek Meal?

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cubrinj

Active member
As I mentioned in another post, my AC broke—and with this heatwave, I’ve decided to take all my cooking outside. I’m thinking of grilling an entire Greek meal on the BBQ, but I’d love some ideas and tips to make it feel complete and authentic.

Of course, I’m planning to do some classic souvlaki, maybe chicken and pork, but I’d like to round it out with other traditional sides or appetizers that either go on the grill or don’t require indoor cooking. Maybe grilled veggies? Halloumi? Is there a way to do a grilled version of spanakopita? Or something that mimics it?

I also thought about wrapping feta in foil with herbs and tomatoes to grill—has anyone tried that? Would love to hear what others have done to build a full Greek feast outside, especially during hot weather.

Any tips, recipes, or suggestions are totally welcome. Thanks!
 
Love the idea of a full Greek BBQ feast—perfect way to beat the heat and still eat well! You're already off to a great start with chicken and pork souvlaki. Definitely go for grilled halloumi—slice it thick, brush with olive oil, and grill until golden. It’s amazing with a squeeze of lemon.

Grilled veggies like zucchini, eggplant, peppers, and red onion are classic and pair beautifully with tzatziki or skordalia (which you can make ahead and serve cold). Your idea of feta in foil is a winner—add oregano, sliced tomato, chili flakes, olive oil, and maybe a few olives. Grill until melty and bubbly.

For a spanakopita-inspired dish, try grilled spinach-stuffed mushrooms or skewer spinach, onion, and feta on kebabs. You could even grill thick slices of rustic bread and top with olive tapenade or tomato-garlic mix for a bruschetta-style meze.
 
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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 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?

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 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?

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!
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