Greeks may eat far less meat than most people in other European countries. Yet, when they do, they indulge in mouth-watering meat dishes -stewed, roasted or grilled, that they can satisfy all palates and tastes. The annual Tsiknopempti feast gives Greeks the opportunity to get together with family and friends to share a grand meal with a focus on grilled and roasted meat. Sausages, pork, lamb and chicken are all thrown to open fire until the meat burns and then savored, sometimes in all night celebrations. On the day that grilled meat reigns, Greek Reporter compiled the best Greek meat dishes that go far beyond the Tsiknopempti feast.
Paidakia
Grilled lamb chops are a traditional and very popular Greek dish that is enjoyed throughout Greece, usually as a main dish. Lamb chops are usually marinated in various combinations of olive oil, lemon juice and a variety of fresh herbs (mostly oregano) before they are grilled on traditional charcoal barbecues.
Souvlaki
Undoubtedly one of the most popular Greek dishes, souvlaki consists of small cubes of skewered meat, usually pork and chicken. It is also a popular fast food item, usually served in souvlatzidika, small eateries that also serve gyros and other grilled meat dishes.
Souvlaki first appeared in ancient Greece, when it was called kandaulos, consisting of a combination of grilled meat, pita bread, cheese and dill. The name of the dish is a diminutive of the Greek word souvla, meaning spit.
Kontosouvli
A traditional Greek dish, kontosouvli consists of large pieces of pork marinated in a mixture of herbs and spices, then skewered and slowly cooked on a rotisserie. The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil and red wine.
After marinading, the meat is threaded onto a large skewer and roasted over an open flame, which results in a rich and flavorful outer crust with a juicy, tender interior. The cooked meat is usually served in thick slices.
Gyros
Another popular Greek street food dish, gyros in Greece consists of large pieces of marinated pork or chicken meat cooked on a vertical spit. The meat is sliced in thin shavings and is then usually placed on a pita bread along with sauces such as tzatziki, and tomatoes along with onions. Some souvlatzidika also add fried potatoes.
Gyros is derived from the Greek word geerizo, which means to turn, referring to the constantly rotating vertical spit on which the meat is cooked. Some believe that gyros originated during the time of Alexander the Great, when his soldiers skewered the meat on their swords and cooked it over a fire.
Antikristo
Though not as easy to find as other typical Greek grilled meat dishes, antikristo is a delicious meat dish based on a traditional technique of cooking meat on the island of Crete. A young lamb is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire, taking into consideration the direction of the wind, the intensity of the fire, and the distance between the fire and the meat.
This process lets the meat cook for several hours in its own fat and salt with the heat coming from the flames instead of the coals. The name antikristo means across the fire, describing this unique technique.
Biftekia
Another Greek traditional meat dish, biftekia are often described as a cross between burger patties and slightly flattened meatballs. The patties are made with ground beef or a combination of beef and pork, then mixed with finely chopped onions and parsley, breadcrumbs, eggs, and a mixture of aromatic herbs such as oregano and thyme.
Once shaped, they can be fried in hot oil though, especially during the summer, they are barbecued over a charcoal fire.
Greek sausage
Sausage, or loukaniko in Greek, is a very popular type of Greek meat treat that comes in many different versions depending in which region of Greece one visits. It is usually made of ground pork meat and is flavored with a variety of ingredients such as orange peel, aromatic herbs, greens and cheese. Sometimes it is smoked over aromatic woods.
Kokoretsi
Last but not least, kokoretsi, loved by Greeks and detested by most foreigners, is another traditional meat dish consisting of fresh lamb intestines wrapped around seasoned offal, including sweetbreads, hearts and lungs and typically grilled over charcoal.
Aside from Greece, kokoretsi is popular across the Balkans and Asia Minor. Although in Greece is associated with Easter, it can be found throughout the year across the country. It is traditionally consumed as an appetizer.
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