I'm planning to do a Barbeque at the end of the month and I'd like to serve a variety of different 'Greek' style kebabs. I'm not looking for recipies, but what is the essence of creating grilled / barbeque food that tastes Greek. Whenever I have kebabs in Greece or in a Greek restaurant they taste different to kebabs I have had elsewhere but it's really difficult to tell what the difference is. One issue I think that might be important is the particualr mix of aromatic herbs such as Greek Basil. Does anyone else have any ideas what I can do?
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In Greece, traditionally, they used Chicken or Goat as a white meat and lamb as a dark meat. As for a marinade, try, Olive Oil, minced Garlic, fresh Tarragon and Oregano. I especially like this on Chicken. Alternatively, try a Tarragon, Garlic and Yoghurt marinade. This is good on Goat or Lamb as the Yoghurt also acts as a tenderizer. Leave it in the marinade for at least a couple of hours or preferably over night. Salt after you remove from the marinade. |
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The primary flavors of Greek meats are lemon, oregano, and olive oil. Typically either (or both) thyme and mint are present as well. I'd start with the following base for a marinade:
I'd also suggest adding some garlic and onion to this. Maybe 1/2 an onion and 4 cloves of garlic. Adding a 1/4 to 1/2 cup of red wine could add some depth as well (I'm assuming lamb or steak, use white for pork or chicken). A good soak in this overnight, perhaps with some tweaks, should equate to Greek kebabs. Other herbs & spices common in Greek cuisine include: marjoram, paprika (sweet & hot), and pepper. You can also find, in small quantities: cinnamon, nutmeg, cumin, anise, coriander, fennel, and allspice. |
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