Loading...I have tasted grilled meats around the world. Before I will guide you to the various technologies (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes ) I will tell you about the Greek way.
We Greeks like good food so I will start with meat. Whatever the technology, the recipe and the sauce, if the meat is from a producer who feeds his animals the traditional way the taste will be superb. Period.
There is no equivalent of natural rose meat of beef, lamb or pork. The taste is magic! If you come for holidays in Greece you will see in the morning or the afternoon the old lady with two or three cows or goats. These animals will be served in the local taverna.
For this meat, I am talking about. If we talk about the islands where the goats are drinking seawater and eating the local wild weeds we are talking about superior quality meat almost presented.
If you ever go to CRETE taste it, and you will remember my words. In case you will visit northern Greece try the local Veal stake.
You can locate good food where you will see no foreigners at all.
So let’s move around Athens and check the best ones. One of the best barbecue taverns in the Athens area is Telis in Evripidou Str.
Ellis is the master of pork chops. This is his speciality. If you order a plate you will notice about four to five pieces above fried potatoes. He is all day open and very economical also.
It’s a kind of fast pork steak food. It is a must taste since you visit Athens. Another must-taste is Thanasis kebab souvlaki in This.
It is mixed lamp and veal chopped meat over charcoals. You may eat a plate of four of them, with grilled tomatoes, or you might taste the traditional way in a pita. Anyway, it’s very difficult to eat only one. If you like hot paper ask them.
One more must-eat souvlaki in Athens is LEIBADIA in Kani goes SQUARE. There you can have the traditional pork souvlaki with all the village bread you can eat.
They produce all day long so whenever you will be there you will taste it straight from the charcoals.
All around Greece we like to barbecue on charcoals. The device we choose must be proven in producing our favourite taste.
Our meat is marinated with olive oil, salt, pepper, and oregano. During the grill, we add a little olive oil-salt-original mix to produce a tasty smell, which gives this delicious aromatic taste to the meat.
The fire must be strong but not so strong to provoke fires under the meat. For this purpose, we have a bottle of vinegar to extinguish it in case. We add fresh lemon just before we consume them.
We don’t take out the fat before we grill our meat because we like the taste of the smoked meat.
One more famous place for barbecue souvlaki is the Corinth bridge. This is the bridge through which you enter Peloponnesus. Do not pass the bridge and miss the taste of this souvlaki. Thousands of people stop every day to taste this local delicacy.
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