How do I make Greek lamb kabobs?

Thread starter kosta_karapinotis
Start date Oct 26, 2021

1 - 2 of 2 Posts

kosta_karapinotis

Active member

Does anyone have a good recipe for lamb kabobs? They look something like this:

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

Perfectly moist and crispy succulent lamb souvlaki skewers! This is a delicious and super easy to follow Greek lamb souvlaki recipe with fluffy pita breads and creamy tzatziki sauce to make your own homemade juicy lamb souvlaki skewers from scratch. Discover all the secrets to make them to...

www.mygreekdish.com

1 - 2 of 2 Posts

You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Which cheeses do you put in your tiropita?

knicks_fan87
Jun 13, 2025
Greek Food Forum
Replies: 1

I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!

Frying Saganaki the Right Way?

GreekGirlCooks
Jun 12, 2025
Greek Food Forum
Replies: 1

I love saganaki. There’s nothing better than that golden, crispy cheese with a squeeze of lemon. I always order it at Greek restaurants, but I’ve never actually tried making it myself at home. I’m finally ready to give it a shot and could really use some tips!

What’s the best type of cheese to use? I’ve heard of kefalograviera and kasseri, but I’m not sure which gives the best result. Also, how do you keep it from melting into a puddle or sticking to the pan?

Do you dredge it in flour or something else? Olive oil or another type of oil for frying? And how do you get that perfect crispy edge without burning it?

Is kalamaki the same as souvlaki?

redsoxdw_
Thursday at 10:52 AM
Greek Food Forum
Replies: 0

So I was out with some Greek friends the other night, and one of them ordered kalamaki. I figured it was just another version of souvlaki, but they gave me that “you clearly don’t know” look. Now I’m wondering, what’s the actual difference? I’ve always thought souvlaki was the catch-all term for grilled meat on a stick, but they acted like kalamaki is its own thing.

Is it a regional thing? Is kalamaki a type of souvlaki, or are they completely different? Does it depend on whether it’s served on a stick, in pita, or on a plate? It seems like the same thing to me, but there might be some differences?

Greek tomato rice - tomatorizo with fresh tomatoes?

nm1999
Wednesday at 11:25 AM
Greek Food Forum
Replies: 0

Believe it or not, I’m about to have the first of my early-season tomatoes, maybe a week out! I got the plant from a local greenhouse, so it was a bit further along, and now I’m finally seeing ripe ones. I’d love to make domatorizo (Greek tomato rice) with them.

I’ve only ever made it with canned tomatoes or passata, but this time I want to go all in with the fresh ones from my garden. Do you peel and grate them, or just chop and cook them down? Any tips for getting that rich flavor without overcooking the rice? Do you sauté the rice first or add it straight in?

Would love a tried-and-true method—especially if it’s how your mom or yiayia made it. I want to honor the tomatoes and keep it simple. Thanks!

Which Greek dishes did you love as a kid?

nadellii
Tuesday at 12:06 PM
Greek Food Forum
Replies: 0

I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.