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08/10/2012
Eggplant and Parsley Dip (Melintzanosalata)
Chiles lend heat to this smoky dip from Kea, Greece.
Issue #131
07/13/2011
Grilled Sea Bass Wrapped in Fig Leaves (Lavraki Stin Schara)
In this preparation, fig leaves perfume and protect the flesh of the fish. Serve with lemon–olive oil sauce.
Issue #131
07/18/2010
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
07/15/2010
Roasted Lamb with Rosemary (Arni me Dendrolivano)
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
Issue #131
07/13/2010
Grilled Sea Bream with Lemon, Olive Oil, and Oregano (Psari Psito)
Greek cookbook author and journalist Aglaia Kremezi uses this traditional recipe to highlight the superior flavor of freshly caught fish.
Issue #131
03/02/2007
Chicken Skewers
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Issue #17
05/07/2010
Grilled Greek Salad
The diner classic takes on a whole new dimension in this recipe, where Roma tomatoes, halloumi cheese and red onion soak up an oregano marinade, then all the ingredients — even the romaine — are charred on the grill.
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Source: Chow
03/29/2010
Grilled Leg of Lamb
Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family’s celebratory Easter dinner. Here’s a smaller, more streamlined version of that dish.
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03/15/2010
Grilled Lamb Chops with Tzatziki Sauce
In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce.
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12/31/2009
Grilled Chicken & Fennel Kebabs with Tzatziki
Fennel adds a sweet and slightly spicy kick to traditional chicken kebabs, and takes on a mildly smoky character when grilled. With a cool tzatziki sauce, these kebabs are great on their own or paired with pita bread. Continue...
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Source: Bitchincamero