1. Headline
  1. Headline

Video: Opa! Grill some Greek cuisine

updated 7/6/2007 10:59:43 AM ET 2007-07-06T14:59:43

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:

Recipe: Street Lamb Kebabs (Souvlaki) (on this page) Recipe: Grilled Chicken with Oregano and Lemon (on this page) Recipe: Grilled Shrimp with Feta (on this page)

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.

Recipe: Street Lamb Kebabs (Souvlaki)

  • 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

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.

Serving Size

Serves 4

Recipe: Grilled Chicken with Oregano and Lemon

  • 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

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.

Serving Size

Serves 4

Recipe: Grilled Shrimp with Feta

  • 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

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.

Serving Size

Serves 4


Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments

More on TODAY.com

  1. Joan Lunden: 10 things I wish I knew before I was diagnosed with breast cancer

    From the moment you hear the words ‘You have breast cancer,’ it’s almost like you’re shot out of a cannon. Here are 10 things I wish I knew before I was diagnosed.

    10/1/2014 10:52:45 AM +00:00 2014-10-01T10:52:45
  2. Want to help? A guide to breast cancer charities

    In the United States an estimated 296,000 women and 2,240 men will be diagnosed with breast cancer this year and almost 40,000 women and 410 men will die of the disease. That's one death every 14 minutes, according to the National Breast Cancer Coalition.

    10/1/2014 10:45:11 AM +00:00 2014-10-01T10:45:11
  3. Samantha Okazaki / TODAY
  1. Texas Ebola patient had contact with kids

    Texas Gov. Rick Perry said in a press conference on Wednesday that “some school-age children” had been identified as having contact with the man diagnosed with the first case of Ebola in the United States. 

    10/1/2014 5:37:52 PM +00:00 2014-10-01T17:37:52
  1. TODAY

    Derek Jeter dismisses 'most eligible bachelor' title: 'No, no, no'

    10/1/2014 11:43:39 AM +00:00 2014-10-01T11:43:39
  1. Getty Images file

    Duchess Kate pulls out of charity event due to morning sickness

    10/1/2014 1:20:02 PM +00:00 2014-10-01T13:20:02
  1. TODAY

    Al, Jay Leno kick off USO comedy tour in Afghanistan

    10/1/2014 11:00:13 AM +00:00 2014-10-01T11:00:13