Quick Greek Inspired Grilled Pork Chops Recipe Ingredients:

• 1 recipe ladolemono
• 8 bone-in pork chops

How to Make Quick Greek Inspired Grilled Pork Chops:

Prepare the ladolemono (oil and lemon dressing) according to the recipe instructions.

Place the pork chops in a large bag with a zipper top. Pour the dressing into the bag, seal it, and refrigerate it for at least 2 hours before grilling (but overnight is best).

Remove the bag from the refrigerator about 15 minutes before grilling to let the meat get to room temperature. Preheat grill to medium high heat.

Place the pork chops on the grill. Cook on one side about 10 minutes. Flip and cook for another 10 minutes.  Make sure the pork chops are cooked all the way through before removing it from the grill. Let rest for 1-2 minutes before serving.

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Traditional Greek Gyro Recipe Ingredients:

• 4 Greek pita bread rounds
• 1 recipe Greek tzatziki
• 1 large onion, chopped
• 2 medium tomatoes, diced
• Slices of Gyro meat (eyeball it, but about 4-8 slices per sandwich depending on the size of the pita)
• Dried Greek Oregano, to garnish

How to Make Traditional Greek Gyros:

Prepare the pita bread and tzatziki according to the recipe instructions. Keep in mind that you can also use store bought pita bread and tzatziki. When it comes to finding good pita bread in the store, it’s worth the extra effort to find traditional pita bead use in gyros.

Place a piece of aluminum foil down on a flat surface. Place a round of pita bread over the foil. Spread tzatziki across the middle of the pita bread. Top with chopped onion, diced tomato and then add the gyro meat. Sprinkle more tzatziki over the top, if desired. Also sprinkle some oregano over all the ingredients.

Roll the gyro sandwich and wrap it in aluminum foil so it can hold the shape. Repeat until you’ve used up all the bread.

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Greek Style Pork Souvlaki Recipe Ingredients:

• 1 1/2 pounds boneless pork, cut into 1 1/2-sized cupes
• 2 shallots, chopped
• 1 recipe ladolemono (oil and lemon dressing)
• Bamboo skewers, soaked in water for about 1 hour
• 1 recipe tzatziki (for serving)

Directions on How to Make Greek Style Pork Souvlaki:

Place the pork in a large bowl. Toss in the chopped shallot.

Pepare the ladolemono according to the recipe instructions. Pour into the bowl over the meat and shallots. toss well so that all the meat is coated in the marinade.

Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours – but overnight is best.

When it comes time to make the souvlaki, prepare the grill. Set the gas grill to 350 degrees Fahrenheit or prepare the coals.

Place about 4 cubes of meat or so on each of the skewers. Wipe the shallots and some of the marinade off the meat as you skewer them.

Place each skewer on the grill. Cook 2-3 minutes before rotating 1/4 turn. Repeat this process until the meat is cooked all the way through.

While grilling the meat, prepare the tzatziki according to the recipe instructions. Place the skewers on a serving platter next to the bowl of tzatziki, which makes an excellent garnish for souvlaki.

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Greek Style Sausage (Loukanika) Recipe Ingredients:

• 1 pound ground pork
• 8 ounces ground veal
• 1 clove garlic, minced
• 1 teaspoon chopped, fresh orange zest
• 1/2 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup retsina wine
• Pork casings, rins

Directions to Make Greek Style Sausage (Loukanika):

Add all ingredients to a medium bowl and mix well with a wooden spoon or your hands.

Fill the pork casings with a pastry bag, sausage stuffer, or a large funnel. Twist the casing a few times every 3 inches to make individual sausage.

If you don’t have access to pork casings, simply form the mixture into patties, small sausage shapes, or even meat balls.

Store the meatballs in the refrigerator for up to 5 days.

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Greek Style Roast Leg of Lamb Recipe Ingredients:

• 4 lbs. leg of lamb
• 3 -4 cloves garlic
• Pepper
• Salt
• 1/2 cup olive oil
• 1 lemon
• 1 cup hot water
• 2 1/2 lbs. potatoes

Instructions to Make Greek Roasted Leg of Lamb:

Wash meat and place in a pan.

Cut garlic into slivers, dust with salt and pepper and insert into incisions made in the lamb.

Peel potatoes and quarter them. Arrange around meat in roasting pan. Melt butter and pour over meat and potatoes.

Sprinkle with lemon juice, salt and pepper. Add hot water.

Roast in an oven at a temperature of 375 degrees F for 90 minutes, turn lamb over, give potatoes a stir and continue to roast for another 45 minutes. Oven roast time will vary based on how many pounds the leg of lamb is.

When lamb is done, place on a serving platter. If potatoes are not brown enough place under grill.

**Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Baked Macaroni (Pastitsio) with Ground Beef Recipe Ingredients:

The Filling:

• 1 tablespoon butter
• 2 pounds ground beef
• 1 small, finely chopped onion
• 1 clove garlic
• 2 teaspoons salt
• 1/2 teaspoon pepper
• Fresh parsley, chopped (about 2 tablespoons chopped)
• 1/2 cup white wine
• 3 medium tomatoes, peeled and diced
• 1 pound can diced tomatoes

The Sauce:

• 1/2 cup butter
• 3/4 cup flour
• 4 cups hot milk
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• 1 cup grated Greek cheese or Parmesan
• 2 large eggs, plus 2 egg yolks
• 1 pound macaroni
• 1 tablespoon salt
• 2 tablespoons butter

Instructions on How to Make Macaroni With Ground Beef – Pastisio :

For the filling:
Heat the butter in a large frying pan and sauté the ground beef and onion until slightly browned. Add remaining ingredients, except egg white, cover and cook over a medium heat. Remove from heat and let cool.

To make the sauce:
Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks.

Cook the macaroni in salted boiling water until soft but firm. Drain and return to the pan. Add the butter.

Butter a baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with the sauce. Sprinkle top with the rest of the cheese and cook in an oven set to 350 Degrees Fahrenheit for about 45 minutes or until golden brown. Remove from heat and let rest for twenty minutes before cutting.

**Please Note:  Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.

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Greek Style Roast Lamb on a Spit Recipe Ingredients:

• 1 whole lamb 30-35lbs
• High quality olive oil
• Fresh crushed garlic or garlic powder
• Greek Oregano. The stronger the smell the better
• Pepper
• Salt
• Whole Lemons
• Natural wood charcoal

Instructions on How to Make Greek Spit-Roasted Lamb:

THE NIGHT BEFORE:
1. Prepare the ladolemono by mixing the olive oil, lemon, salt, pepper and fresh oregano. This really is something you prepare to taste depending on how strong you enjoy the various flavor components. You will need at least 4 cups as you will be basting the entire lambs multiple times during cooking.

2. Prepare your workspace by cutting some contractor bags open and placing them flat on a sturdy table.

3. Place the lamb on the spit. To secure the lamb, tie the legs to the spit using thick strong wire or U clips. You will also need to attach the spine of the lamb to the skewer by cutting 2 incisions into the lamb and using the U clips, or wire, to attach the spine to the skewer.

3. Generously baste the whole lamb, inside and out, with the latholemono. Wrap the lamb up using the contractor bags and store overnight in a cold area or on ice.

THE MORNING OF:
1. Take the lamb out and unwrap the contractor bags

2. Prepare the rotisserie, or Souvla, by placing the wood charcoal in a pile right in the center. This will help the wood charcoal light better. Once the flame has died down, spread out the coal to both sides of the grill. Avoid having the wood charcoal in the middle, as it will burn the lamb.

3. Place the lamb on the highest rung of the souvla. The purpose of this is to slowly warm up the lamb. After about a half an hour you can lower it to be closer to the flame.

4. Let the lamb slow roast, basting with the ladolemono every half hour or so. The lamb should take about 4-5 hours for an average 30-35lb lamb. Keep an eye on the lamb and raise the skewer higher if the lamb is beginning to burn.

Don’t forget to take a sample right from the spit as it’s cooking. The best meze is straight from the spit!!

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Greek Style Grilled Lamb Chops Recipe Ingredients:

• 1 recipe ladolemono
• 16 lamb chops, trimmed
• 2 tablespoons chopped, fresh parsley
• 1 lemon, cut in quarters, to garnish

Instructions to Prepare Greek Style Grilled Lamb Chops:

Prepare the ladolemono according to the recipe instructions. Place the lamb chops in a large food storage bag and pour in the ladolemono. Seal the bag and place in the refrigerator for at least two hours, but overnight is best.

When it is time to grill the chops, preheat the grill to medium. Remove the lamb chops from the bag and let them rest on the counter about ten minutes. Place each directly on the grill with the marinade still on it. Grill until the meat is cooked all the way through. This should take 6-8 minutes per side.

Let the meat rest off the grill for about five minutes. Sprinkle with parsley and garnish with lemon wedges when ready to serve.

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Greek Style Lamb Shanks (Arni Kapama) Recipe Ingredients:

• 2 tablespoons Greek olive oil
• 3 tablespoons all purpose flour
• 2 lamb shanks, fat trimmed
• 1 medium onion, chopped
• 1 cup water
• 1, 14 ounce can diced tomatoes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon dried Greek oregano
• 1 teaspoon dried Greek thyme
• 4 potatoes, peeled and chopped into eights
• 3 tablespoons fresh, chopped parsley

Instructions to Make Greek Lamb Shanks:

Add the oil to a Dutch oven or other large pan. Set the heat to medium-high. While the oil heats, sprinkle the flour onto a clean work surface. Roll the lamb shanks in the flour so that the shanks are dusted with flour.

Add the shanks to the preheated oil and brown on all sides. Remove the shanks from the pan and set aside. Remove about half of the grease that has been left behind in the pan and set the heat to medium. Add the onions and saute until onions soften and become translucent. Add the water and stir the mixture with a wooden spoon, being sure to scrape the bottom of the pan.

Place the shanks back in the pan. Add the diced tomatoes, cinnamon, allspice, oregano, and thyme. Cover the pan and bring the mixture to a boil. Simmer the mixture on low heat for about twenty minutes. Remove the lid and stir in the potatoes. Cover the pan again and continue to simmer the dish for an additional 40 minutes, or until the potatoes are tender.

It’s okay to simmer the lamb for more time than what is listed here. The longer you do it, the more tender the meat will become. Check the lamb often, though, to make sure the edges and bottom of the pan are not burning. Sprinkle the food with the parsley just before serving.

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Greek Style Lamb Meatballs (Keftedes Arni) Recipe Ingredients:

• 1 pound ground lamb
• 1/4 cup breadcrumbs
• 1 egg
• 1 teaspoon grated cheese, such as Parmesan or Kefalotyri
• 1 medium onion, chopped fine
• 2 garlic cloves, minced
• 1 teaspoon dried oregano or 1 tablespoon chopped, fresh oregano
• 2 tablespoons chopped, fresh chopped herbs (mint, dill, parsley, etc)
• 1/4 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• All-purpose flour
• Greek olive oil, for frying

How to Prepare Greek Lamb Meatballs:

Add the lamb, breadcrumbs, egg, cheese, onion, garlic, oregano, fresh herbs, coriander, salt, and pepper to a mixing bowl and mix together well using your clean hands or a wooden spoon.  Roll into round meatball shapes about 1 – 1 1/2 inches thick. Place on a place on a plate until you’re ready to fry them.

Sprinkle about 1/2 cup of flour into a small dish. Add oil to a large skillet to about 1/2-inch deep. Heat the oil over medium until the oil begins to shimmer. Roll each meatball in flour and drop into the oil. You’ll need to cook the meatballs a few at a time in batches if the skillet isn’t large enough.

Fry each meatball until golden brown. This should take about 7 minutes total, but you’ll want to flip each meatball halfway through the cooking process so the meatballs will cook evenly. Remove from oil using a slotted spoon and drain on paper towels.

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Moshari Kokkinisto (Reddened Beef Stew) Recipe Ingredients:

• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 1/2 cup Greek olive oil
• 2 1/2 pounds beef for stewing, cut into six pieces
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 5 cloves garlic, finely chopped
• 3 whole cloves
• 2 medium onions, diced
• 1 whole bay leaf
• 2 medium tomatoes, finely chopped
• 9 cups water

Instructions on How to Make Moshari Kokkinisto:

Stir the tomato paste into the red wine in a small dish and set aside. Keep stirring until the paste is full dissolved.

Drizzle the olive oil into a frying pan and set the heat to medium. Add the meat and brown fully on both sides. This should take about 2-3 minutes per side. Transfer the meat to a plate, drizzle with salt and pepper, and cover the meat lightly with aluminum foil.

With the heat set to medium-low, add the garlic, cloves, and onions and stir. Saute until the onions are translucent. This should take about 5-6 minutes. Add the bay leaf and tomatoes and saute for another 2 minutes, stirring a few times as the tomatoes cook. Stir in the water and wine and tomato paste mixture.

Add the meat, cover, and set the heat to medium-high. Let the mixture come to a boil and then reduce it to a simmer. Cook for about an hour and a half or until the meat gets very tender.

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Greek Style Beef Kapama Recipe Ingredients:

• 3 tablespoons olive oil
• 3 1/2 pounds beef stew meat
• 1 large onion, thinly sliced
• 1 1/2 tablespoons tomato paste
• 1 1/2 cup dry red wine
• 3 medium tomatoes, chopped
• 3 tablespoons Metaxa or other brandy
• 1/2 cup strong, brewed coffee
• 3 tablespoons honey
• 1 2-inch piece cinnamon stick, cut in half
• 3 whole cloves
• 1/4 teaspoon ground allspice (optional)
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper

How to Make Greek Style Beef Kapama:

Add the to a large pot and heat on medium-high. When it is hot, add as much beef as will fit in a single layer. Saute until each side of each piece is golden brown. This should take about 5 minutes. Repeat in several batches if needed with the rest of the beef. Transfer the beef to a medium bowl once it’s cooked.

Add the onion to the pot after you’re done cooking the beef and cook over medium heat until the onions start to cook. This should take about 2 minutes. Add the tomato paste and wine and stir the mixture well. Raise the heat to medium-high and bring the mixture to a boil. Add the beef and the rest of the ingredients and stir them together. Cover the pot and bring the mixture to a boil. Once it boils, bring it down to a simmer. Cook the mixture for about 1 1/2 hours so that it can thicken.

After the mixture thickens, remove the cover and cook it for an additional 35 minutes, or until most of the liquid is absorbed. Turn off the heat and then remove the bay leaves, cinnamon stick, and cloves and let it rest for 10 minutes before serving.

You may add vegetables like carrots and celery to this recipe, if desired.

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Sousakaki Souvlakia – Greek Style Ground Lamb Kebabs Recipe Ingredients:

• 1 pound ground lamb
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh chopped mint
• 1 tablespoon fresh chopped parsley
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions to Prepare Greek Style Ground Lamb Kebab:

Place the lamb, onion, garlic, mint, parsley, and egg in a medium bowl and mix with a wooden spoon or your hands. Divide it into 8 segments and form into log-shapes that are around 5 inches long using your hands. Spear the center of each with a skewer and place on a plate. Cover with plastic wrap and refrigerate them for about an hour before cooking to let the flavors infuse.

Turn on the grill when you want to cook them and let it heat to medium-high. If you use charcoal, wait until the coals are glowing. Place the souvlaki kebabs onto the grill rack and cook for 10-12 minutes, turning once halfway through the cooking process. Transfer to a serving platter and serve immediately.

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Greek Baked Pork Loin (To Chirino Tis Annas) Recipe Ingredients:

• 1/2 cup Greek olive oil
• 4 garlic cloves, minced
• 1 tablespoon dried thyme
• 1 tablespoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 boneless pork loin, about 4 pounds
• Juice of 1 lemon

Directions to Prepare Greek Pork Loin:

Add the olive oil, garlic, thyme, oregano, red pepper flakes, and salt to small dish and mix with a small spoon. Rub the pork loin with the mixture and then place in a dutch oven. Cover the pork loin with aluminum foil and then place the lid on the dutch oven. Place the dutch oven in the refrigerator for 24 hours.

Preheat the oven to 400 degrees Fahrenheit.

Remove the aluminum foil from the pork loin and place the lid back on the dutch oven. Place the pan in the center of the preheated oven and bake for 30 minutes. Remove the dutch oven from the oven and squeeze the lemon juice over the pork loin. Replace the lid and place it back in the oven. Lower the heat to 375 degrees Fahrenheit and bake for another hour. Baste the pork loin every twenty minutes with its own juices, replacing the lid after each basting session.

The pork loin will be done when a meat thermometer reads about 160 degrees Fahrenheit. Continue cooking the pork until that temperature is achieved. Remove from the oven and let pork loin sit for ten minutes in the pan before cutting it.

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Greek Style Lamb Souvlaki With Yogurt (Arni Souvlaki me Yiaourti) Recipe Ingredients:

• 1 recipe ladolemono
• 2 1/2 pounds boneless leg of lamb, cubed
• 1 recipe tzatziki or 1 1/2 cups Greek yogurt

How to Prepare Greek Style Lamb Souvlaki:

Prepare the ladolemono according to the recipe instructions.

Place the lamb cubes in a bowl. Pour the ladolemono into the bowl and toss into the lamb cubes.

Cover the bowl and place it in the refrigerator for at least two hours, but overnight is ideal.

When ready to make the souvlaki, preheat the grill to 350 degrees Fahrenheit or get the coals ready if using charcoal.

Pierce the meat into the skewers. If using bamboo skewers, be sure to soak them in water for a few hours before grilling the meat.

Place each skewer on the grill and grill on each side for 2-3 minutes. Repeat until the meat is cooked all the way through.

Serve the cooked skewers with tzatziki or Greek yogurt.

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Greek Style Sausages and Peppers (Spetsofagi) Recipe Ingredients:

• 5 tablespoons Greek olive oil
• 4 large bell peppers, seeds removed and chopped
• 2 cloves garlic, chopped
• Cooked sausage, cut in 1-inch pieces
• 14 ounce can diced tomatoes
• 1 teaspoon Greek oregano

Instructions on How to Prepare Greek Sausages and Peppers:

Add the olive oil to a skillet and heat over medium for 1-2 minutes. Add the green peppers and saute for 5 minutes, or until they become soft. Add the garlic and sausages and saute for another minute. Stir in the tomatoes and oregano and set the heat to low. Simmer for about five minutes and serve.

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This recipe is popular throughout Greece and features pork that has been roasted on a spit. Other forms of meat can be used in this recipe as well, but pork is very traditional. You may

Greek Style Veal Filets from Corfu (Sofrito) Recipe Ingredients:

• 2 pounds boneless veal, cut into six even pieces
• Salt, to taste
• Pepper, to taste
• 1/2 cup all-purpose flour
• 1/3 cup Greek olive oil
• 6 garlic cloves, minced
• 1/3 cup white wine vinegar
• 1/3 cup dry white wine
• 1 1/2 cups beef broth
• 1/2 cup fresh, chopped parsley

Directions on How to Prepare Greek Veal Filets:

Sprinkle salt and pepper on both sides of the veal filet and then dunk both sides of each filet into the flour.

Add the oil to a skillet and heat over medium. Place 1-2 filets in the skillet and cook on each side until the meat is browned. Remove the filets from the skillet and place on a plate. You’ll need to do this in batches. Each side should cook about 3-5 minutes.

After the meat is browned, cover the plate it is being stored on with aluminum foil. Don’t discard the oil from the skillet. Lower the heat to medium low and add the garlic. Cook for about one minute and then add the wine vinegar and white wine. Scrape the bottom of the pan with a wooden spoon and add the beef broth. Raise the heat to medium-high and cook until the sauce comes to a boil. Turn off heat.

Arrange the veal on a serving platter. Pour the sauce over the slices and garnish with parsley.

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Greek Style Veal Stew (Stifatho) Recipe Ingredients:

• 2 lbs. lean veal stew meat
• 1/2 cup olive oil
• Pepper
• Salt
• 1 chopped onion
• 2 cups tomato juice
• 4 tablespoons vinegar
• 1/2 cup red wine
• 1 bay leaf
• 2 lbs. pearl onions
• 2 cloves, chopped garlic
• 1/2 cup butter
• chopped parsley

Instructions to Prepare Greek Veal Stew:

In a heavy flameproof casserole, brown meat in olive oil over a medium heat; season with salt and pepper. Add chopped onion and sauté until soft.

Add tomato juice, vinegar, wine, bay leaf, and 2 cups hot water. Simmer until meat is tender.

In the meantime, cover onions with boiling water.

Allow water to cool.

Then peel onions and cut a small cross in the root end of each one to prevent them from bursting.

Heat the butter in a saucepan, add the onions, garlic, 1 cup water and salt and cook covered until just tender.

Add them to the meat with parsley.

Continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.

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Greek Style Pot Roasted Lamb (Arni Psito) Recipe Ingredients:

• 4 lbs. leg of lamb
• 1/2 cup olive oil
• 2 -3 cloves mashed garlic
• 2 lemons
• 2 tablespoons oregano
• Pepper
• Salt

How to Prepare Greek Pot RoAsted Lamb:

Wipe the meat with a damp cloth and put it in a thick-bottomed saucepan. Add remaining ingredients, cover and cook slowly for about 1 1/2 hours on low heat or until the meat is tender. Serve with fried potatoes.

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Pork with Celery Recipe Ingredients:

• 2 1/2 lbs. pork
• 3/4 cup butter
• 1 chopped onion
• 2 sliced carrots
• Pepper
• Salt
• 1 bunch celery
• 2 tablespoons flour
• 2 eggs
• 1 -2 lemon
• Chopped parsley

How to Make Greek Pork With Celery:

Cut meat into 5-6 portions.

Put into a saucepan with 1/2 cup of butter, onion, carrots, salt and pepper; add 4 cups boiling water cover and cook for 1 1/2 hours.

Peel the strings from stalks, using a vegetable peeler.

Cut each stalk lengthwise, then crosswise into 2-inch pieces.

Parboil for 3 minutes, drain and cook with the meat.

Cover and cook for 30 minutes.

Just before serving, prepare egg and lemon sauce.

Sprinkle with parsley and serve hot.

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