Memorial Day: the last Monday in May, a day of remembrance for those who died in our nation’s service, the official opening of our beaches and the unofficial start of summer. And nothing says summer like an All-American barbecue. So for this month’s Foodbuzz 24×24 event, we decided to “unofficially” usher in the new season by Grilling Greek to honor our Greek-American roots.
Friends and family gathered in the yard yesterday where we enjoyed the warm weather by grilling some Greek-inspired dishes. Barbecue is synonymous with American family summers but backyard barbecuing in Greece is just starting to become popular among households there. As such, there aren’t a great many family-style Greek barbecue dishes. For this Foodbuzz 24×24event I wanted to create a few items that celebrated the distinct flavors of Greece but remained family-friendly and ideal for outdoor warm-weather dining. After a possible rain scare and my grossly over-estimating our humble charcoal grill’s capabilities, we offered guests these grilled Greek/Mediterranean bits and bites.
There was Grilled Octopus tossed with grilled slices of red onion, capers, olive oil and balsamic vinegar.
Grilled Chicken Breasts marinated with dried Greek herbs and olive oil.
There was also an Arugula and Mixed Greens Salad with scallions, cucumbers and a Greek Thyme-Honey Vinaigrette and a Turkish friend brought Kisir, a refreshing cracked wheat dish adorned with cucumbers, tomatoes, scallions and parsley.