Opa! Our Big, Fat Greek Grilling Guide
By George Kyrtatas

In Greece, we don't often use the word "barbecue," however grilling has been a tradition among the Greek people for centuries. It is a technique we frequently use to prepare many of our signature dishes, including those with seafood, burgers, veal chops, and lamb.  When in Greece you are dealing with the freshest of ingredients and the simplest of flavors.  These are combined to create some of the most memorable meals you’ll ever experience. 

In a sea-bound country like Greece, with its seemingly endless coastline and thousands of islands, it was inevitable that the kingdom of fish would find its place on the table. Greeks eat a lot of fish and seafood prepared in a variety of ways. The most popular cooking method is grilling; especially when using whole fish. Some of the best fish to grill whole are: pike (sfirida), grouper (stira), snapper (sinagrida), porgies (tsipoura), sea bream (fagri or lithrini), swordfish (xifias), and grey mullet (kefalos).

In addition to the incredible seafood, Greeks grill many meats such as lamb or veal chops. This is done simply, with a little sea salt, herbs, olive oil, and lemon juice. The only thing left to say is Kali Orexi (Bon Appetit)!

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