Opa! Our big, fat Greek grilling guide

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.

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.

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.