Greek Food, Cooking and Recipe Community

Seasoning Lamb Souvlaki?

1 - 2 of 2 Posts
A

axariotisxy

Active member
Hey everyone! I’m planning to make lamb souvlaki kabobs for a family gathering and want to get the seasoning just right. I know that classic souvlaki usually has a simple yet flavorful marinade, but I’m curious if anyone has tips for making the lamb extra tender and packed with flavor.

I've read that a mix of olive oil, lemon juice, garlic, and oregano is a good starting point, but I’d love to hear any special touches or secret ingredients you add to make it even better. Do you prefer fresh or dried herbs? And how long should I marinate the lamb for the best results? Also, any tips on grilling to get that perfect char?

Thanks for sharing your favorite techniques – can’t wait to try out some of your ideas to make these kabobs unforgettable!
 
Your lamb souvlaki sounds like it’s going to be amazing! Your marinade base is definitely on point—olive oil, lemon juice, garlic, and oregano bring out that classic Greek flavor. Personally, I love adding a bit of red wine or red wine vinegar to the marinade for a deeper, richer taste that also helps tenderize the lamb. A small splash of honey or Dijon mustard can add a subtle sweetness and complexity, too.

For herbs, I’d recommend using fresh if you have them on hand, especially for oregano and thyme. Fresh herbs tend to give a brighter flavor, but dried will also work well, especially if you let them bloom in the olive oil first.
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Are there regional variations of Koulourakia?

I make koulourakia all the time and absolutely love them, but I’m starting to feel like it’s time to shake things up a bit. I grew up with one very specific version, simple butter cookies, lightly sweet, twisted by hand, and brushed with egg for that golden shine. They’re perfect, but also very familiar at this point.

It got me wondering: are there meaningful regional variations of koulourakia across Greece? Do some areas use orange zest more heavily, add spices, change the shape, or even swap out part of the fat or sweetener? I’d love to hear if anyone’s family makes them differently from the classic style most of us know. Thank you!

Winter Squash Greek Dishes?

I’ve been experimenting with winter squash lately, mostly butternut and kabocha, and it made me wonder how people in Greece traditionally use squash in their cooking. I know pumpkins and squash appear in some regional pites, and I’ve seen a few recipes for kolokythopita that combine squash with cinnamon, nuts, or even feta, but I’d love to learn more.

If you grew up with Greek dishes that feature winter squash, what were they? Do you use it in savory stews, rice dishes, or vegetable bakes like briam? Are there island variations or lesser-known regional recipes that highlight it? I’m especially curious about simple weekday dishes versus the more festive or sweet versions.

Any tips for seasoning, textures to aim for, or how to balance the natural sweetness of the squash with herbs or cheese would be really appreciated. How does your family cook with winter squash?

How do you season your loukoumades?

I grew up eating loukoumades the classic way: drenched in honey syrup, a dusting of cinnamon, and sometimes a few chopped walnuts if my mom was feeling fancy. But lately I’ve been seeing so many variations that I’m starting to wonder just how many different “right ways” there are to season them.

Some people swear by orange-infused syrup, others do a light sprinkle of powdered sugar, and I’ve even seen versions with sesame seeds, pistachios, or a drizzle of chocolate. A friend from Crete told me his family adds a pinch of mastiha to the dough itself, and it completely changes the aroma.

So now I’m curious — how do you season your loukoumades? Do you stick with the classic honey-and-cinnamon combo, or do you experiment with different syrups, spices, or toppings? I’d love to hear your family traditions and any regional twists you’ve come across!

What are your favorite winter Greek comfort foods?

Every winter I find myself craving Greek comfort foods more than anything else, and I’m curious what everyone else reaches for when the weather turns cold. For me, nothing beats a bowl of fasolada simmered slowly with good olive oil, carrots, and celery, it feels like the definition of warmth. Sometimes I’ll switch it up with revithada, especially the slow-baked Cycladic version that gets thick and almost creamy.

I’ve also noticed that certain dishes taste even better in winter than any other season: giouvetsi with orzo that soaks up all the juices, a lemony tray of roast chicken and potatoes, or even a hearty plate of ladera like fasolakia or imam.

But I’m sure I’m missing some classics.

So I’d love to know: What are your go-to Greek comfort foods in winter? What warms you up the most?

Tips for Using Masticha in Christmas Baking?

I’ve been experimenting with Greek Christmas baking this year, and I keep coming back to masticha. I love the aroma, but I’m still figuring out the best ways to use it without overpowering the other flavors.

For those of you who bake with masticha regularly, I’d love some guidance. How much do you typically use in cookies like melomakarona or kourabiedes? Do you grind it with sugar, add it to the syrup, or incorporate it directly into the dough? I’m also curious about which ingredients pair well with it. Does it play nicely with orange zest, cloves, or vanilla, or is it better as the star flavor?
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