Greek BBQ Culture: Souvlaki, Spit and Grill Traditions
Greek BBQ culture is all about open fire, simply seasoned meat, and eating together. Lemon, olive oil, oregano, and garlic give dishes like souvlaki, paidakia, and grilled lamb their recognizable flavor. During celebrations and family gatherings, grilling on skewers still plays an important social role.
What characterizes Greek BBQ culture?
Greek grilling is usually direct and simple. Meat goes over charcoal or an open fire and does not get a thick layer of sauce. The quality of the meat, fresh lemon, and aromatic herbs are central.
- Direct heat: for small pieces of meat, skewers, and chops.
- Spit-roasting: for larger cuts or a whole lamb.
- Simple seasoning: olive oil, lemon, oregano, garlic, pepper, and salt.
- Eating together: grilling is connected with family, holidays, and long meals.
Souvlaki: the well-known Greek grilled dish
Souvlaki consists of small pieces of meat on a skewer. Pork and chicken are widely used. The meat is often marinated briefly and grilled over high heat. Souvlaki can be eaten straight from the skewer or in pita with tomato, onion, and tzatziki.
Make it yourself? Check out the souvlaki marinade recipe for chicken and pork.
What is the difference between souvlaki and gyros?
Souvlaki consists of individual cubes of meat on small skewers. Gyros is cooked in layers on a vertical spit and then sliced into thin pieces. Both can be served in pita, but the preparation is different.
Other Greek grilled dishes
Paidakia
Paidakia are grilled lamb chops, usually simply seasoned with oregano, lemon, pepper, and salt. They are prepared quickly over direct heat.
Ovelias
Ovelias is lamb that is slowly roasted on a large horizontal spit. This preparation is strongly connected to the Orthodox Easter and is often carried out outdoors with family and friends.
Kokoretsi
Kokoretsi is a traditional dish of organ meat roasted on a spit. It is especially well-known as part of Greek Easter celebrations.
Loukaniko
Loukaniko is Greek sausage. Regional variants can be seasoned with orange peel, oregano, or fennel seeds, among other things.
Which herbs does the Greek BBQ use?
- Oregano: the characteristic herbal base for meat, potatoes, and marinades.
- Lemon: used in marinades and as a fresh finish after grilling.
- Olive oil: carries herbs, helps with marinating, and is also used after grilling.
- Garlic: gives marinades, tzatziki, and sauces extra depth.
- Thyme and rosemary: pair especially well with lamb and potatoes.
- Fennel seed: appears in, among other things, certain types of sausage.
Also read the guide on Greek BBQ herbs and rubs.
Greek Easter and spit-roasting
During the Orthodox Easter, roasting lamb on a spit is an important tradition. The preparation takes hours and forms the centerpiece of a shared meal. In addition to lamb, kokoretsi, bread, salads, and other side dishes can be served.
Although meat on skewers has been prepared around the Mediterranean since ancient times, modern dishes and names are not exactly the same as dishes from classical texts. Current Greek grilling culture is the result of a long, changing culinary tradition.
How do you make a Greek BBQ at home?
- Create a direct and a cooler zone on the BBQ.
- Choose souvlaki, lamb chops, sausage, or grilled vegetables.
- Season with olive oil, lemon, oregano, garlic, pepper, and salt.
- Grill small pieces briefly over direct heat.
- Check meat with a meat thermometer and let it rest briefly.
- Serve with pita, tzatziki, lemon, and a fresh salad.
Greek BBQ compared to other grilling cultures
- Greece and Turkey: both have skewers, grilled meat, and yogurt-like side dishes. The herbs used and regional dishes differ.
- Greece and Italy: both are Mediterranean and use olive oil and herbs. Greek grilled dishes often place extra emphasis on lemon and oregano.
- Greece and the Middle East: there are shared techniques and ingredients, but each area has its own dishes, spice blends, and eating traditions.