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Opa! Our big, fat Greek grilling guide

Tired of decorating your barbecue meat with ketchup and mustard? Need a new, unique twist? Get the summer sizzling with authentic and savory barbecue dishes from acclaimed chefSteve Chiappetti:

Street Lamb Kebabs (Souvlaki)
Servings:

Serves 4

Ingredients

    • 1/4 cup olive oil
    • Juice of 1 lemon
    • 2 t fresh thyme or 1 t dried
    • 2 garlic cloves, crushed
    • Freshly ground black pepper
    • 1 3/4 lbs lean boneless leg of lamb trimmed and cut into 1 inch pieces
    • 8 to 12 bay leaves
    • 1 lemon, cut into wedges
  • For red pepper sauce:

    • 6 red bell peppers, halved and seeded
    • 2 T olive oil
    • 6 garlic cloves, finely chopped
    • 1 small red chile pepper, seeded and finely chopped
    • 2 T red wine vinegar
    • 2 t dried oregano
    • Salt and pepper

Preparation

Baking Directions:

Marinate the lamb, mix the olive oil, lemon juice, thyme, garlic and pepper to taste in a bowl.  Add the lamb and mix well to coat.  Refrigerate for at least 2 hours or overnight.Preheat the grill on high setting to make the sauce. Coat peppers with olive oil and roast on grill until brown. Put the peppers in a plastic bag, seal, and let sit for 10 minutes to loosen the skins.Peel the peppers and put into a blender or food processor with 1 T of olive oil, garlic, chile pepper, vinegar, and oregano.  Blend until completely smooth.  Season with salt and pepper.Preheat half of the grill to high and half to low. Divide the meat onto 4 skewers with the bay leaves.  Grill the kebabs over high heat and browned on all sides, 5 to 7 minutes.  Brush the kebabs with any remaining marinade and transfer to the cooler part of the grill.  Cover and finish cooking until just pink inside, about 10 minutes.  Serve with lemon wedges and the red pepper sauce.

Grilled Chicken with Oregano and Lemon
Servings:

Serves 4

Ingredients

    • 1 medium chicken, 4-5 lbs cut into 4 pieces
    • Kosher salt and coarsely ground pepper
    • 1 lemon, quartered
    • 6 cloves garlic, crushed
    • 1/4 cup dried oregano
    • 1/2 cup olive oil
    • 1/4 cup lemon juice

Preparation

Baking Directions:

Preheat grill to medium heat. Pat the chicken dry and sprinkle with salt and pepper.Put garlic, 2 lemon wedges, oregano, olive oil, salt and pepper in a bowl.Pour half of mixture over chicken. Place on grill and baste with remaining marinade and turn when browned on 1 side, cooking thoroughly, about 12- 15 minutes.Take off grill when juices in between thigh and leg run clear.

Grilled Shrimp with Feta
Servings:

Serves 4

Ingredients

    • 1 lb. shell-on large shrimp
    • 4 T olive oil
    • 4 large shallots, finely sliced
    • 4 large garlic cloves, crushed
    • 3 T fresh thyme leaves or 1 1/2 T dried
    • 2 bay leaves
    • 1 3/4 lb. ripe tomatoes, peeled, seeded and chopped
    • Salt and pepper
    • 9 oz. feta cheese crumbled (2 1/4 cups)
    • 1 bunch scallions, white and green parts, finely chopped
    • 1/2 t fennel seeds

Preparation

Baking Directions:

Preheat grill to medium-high heat and place sauté pan on grill.Heat 2 T of the olive oil in a sauté pan, add the shallots and cook until soft, about 5 minutes.  Add 1 of the garlic cloves, 2 T of the thyme and the bay leaves.  Add the tomatoes, stir briefly, then cover with foil and simmer for 5 to 10 minutes to allow the flavors to blend.  Season to taste with salt and pepper.Sprinkle the feta cheese on top and cover with the foil again for five to ten minutes. Heat 1 T of the oil in a large skillet on the grill.Add the scallions and the remaining 3 garlic and 1 tablespoon thyme and sauté for 1 to 2 minutes.  Add the shrimp and fennel seeds and cook, turning frequently until the shrimp are opaque, about 2 minutes.  Add the shrimp to the pan with the tomatoes and feta and cover for 10 minute so the flavors can develop fully.Drizzle the remaining olive oil on top.

Steve Chiappetti of Chicago's Viand is an acclaimed chef and entrepreneur who opened a string of successful, highly acclaimed restaurants, including Café le Coq, a classic French Bistro in Oak Park. Chiappetti and his wife, Leslie, currently own Banana Bakery in Westchester, Illinois, and the Monkey Fudge Factory.

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