I need recipes for greek bbq ?

Question

I need recipes for greek bbq ?

Answer 1

Greek Chicken Marinade

  In blender combine:

   - juice of 2 lemon

   - 4 tbsp of extra virgin olive oil

   - 4 cloves of garlic

   - 2 tsp coriander

   - 2 tsp cumin

   - salt and pepper

   - 1 cup cilantro

Marinade meat or vegetables in refrigerator overnight.

Answer 2

Hi there, Greeks use very simple , natural, ingredient, a basic marinade is all you will need, for lamb, chicken, pork ,fish and octopus olive oil, lemon juice, oregano, salt and pepper. marinade meat overnight then bring to room temperature and bbq over hot charcoal the next day, other things you can serve a greek salad and crusty bread , don't forget the Greek olives, you can add some greek dips and that will make a real greek BBQ

Answer 3

GReek huh...

Just put olive oil with oregano on the meat.

Heres what i found for you:

http://allrecipes.com/Recipe/Greek-Chick...

http://greekfood.about.com/od/barbecuedg...

http://www.razzledazzlerecipes.com/memor...

Answer 4

You will want to serve Tzatziki Sauce with your Soulvaki, so make that first. The reason I say this is because you must use Greek yogurt, and if you cannot find it, it is easy to make, but takes a little time for the yogurt to drain.

Here's How:

Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.

Dump a container of plain (unflavored), yogurt into the center of the cloth.

Bring the four corners of the cloth together and lift the yogurt.

Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth).

Continue squeezing, putting the yogurt under pressure, to force the liquid out.

When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.

Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn't touch the bottom (so that the liquid can continue to drain).

Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.

After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).

Place the palms of your hands on the bag and press down to force out any remaining liquid.

Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.

Note: How thick is thick? The yogurt should be at least as thick as sour cream.

Tips:

Straining will reduce the volume of yougurt by half, perhaps more, so plan accordingly. One quart of low-fat yogurt (4 cups) will yield 2 cups or slightly less of strained yogurt.

Using fat-free yogurt will reduce the quantity a little more, and it will not be quite as thick as using full-fat or low-fat yogurt, but it is a reasonable option for low fat diets.

Ok, now that you have your Greek yogurt, here is the recipe for the sauce.

Ingredients:

16 ounces (2 cups) of thick Greek yogurt

4 to 10 cloves of garlic, finely chopped

1/2 cup of diced or grated cucumber (Kirby or "English")

1 tablespoon of olive oil

2 teaspoons of lemon juice

Preparation:

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.

Yield: about 2 1/2 cups

Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

Preparation Tips:

Kirby or "English" cucumbers work best (usually wrapped in plastic wrap at the market). If not available, peel and seed the cucumber before dicing or grating.

After dicing or grating the cucumber, pat it dry with absorbent toweling to remove excess moisture.

The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become.

For the Soulvaki...

Ingredients:

2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes

1 teaspoon of ground Greek oregano (rigani)

1/2 teaspoon of freshly ground pepper

1 tablespoon of sea salt

2 tablespoons of red wine (or good red wine vinegar)

2 tablespoons of olive oil

Preparation:

In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.

Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.

Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.

Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with Tzatziki sauce.

Taste tip: If you have the spice sumac in your cabinet, rub a little on the meat before adding marinade ingredients.

Answer 5

Here is the recipe for Lebanese BBQ, which should be very similar to Greek recipes:

for about 1 pound of meat, just blend 2-3 large spoons of yogurt, 1 spoon of tomato puree, 1 onion, juice of 1 lemon, and salt and pepper to taste. Marinade meat overnight in the mix.

You can also add some interesting spices, such as cinnamon, nutmeg, paprika or sumac (a purple, sour powder).

Lastly, you can also glaze the meat with the remaining mix while grilling to keep it juicy.