The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Greek

Tue Aug 5, 2014

Halloumi and Vegetable Skewers

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Halloumi and Vegetable Skewers

My discovery of halloumi cheese is worthy of being called a "life changing moment." I remember it clearly—BZ Grill, a (then) new gyro shop opened up a few blocks away from where I was living in Astoria, Queens. My wife and I went for the gryos, which still rank as the best I've ever had, but upon perusing the menu, my better half opted for a halloumi sandwich.

Having never seen or heard of this hard Cypriot goat or sheep's milk cheese before, I was in awe as I watched the cook cut off slices and place them directly on the grill. The cheese not only kept its shape, but browned like a meat or veggie would over the high, direct heat. As if that weren't enough, the flavor and texture were incredible—slighty salty, a little tangy with a chew and squeak that I found really satisfying.

Ever since then, halloumi has become a regular item on my grill, but I tend to not do much with it beyond piling it into a pita or putting it in the occasional salad. Trying to think of different ways to use this grillable cheese, I came up with these halloumi and vegetable skewers, where it continued to triumph.

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Wed Jan 11, 2012

Bifteki

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Bifteki

I really love getting comments/notes/emails from you all with kind words about this here blog—I can check analytics all I want, but there's nothing like hearing from someone who actually tried and liked a recipe. Last month I got one of these such notes from a fan on Facebook, who newly discovered the Meatwave and promptly went for the keftedes. So this one is for Laura, because if you liked those Greek meatballs, you bound to love this bifteki—basically large keftedes with the added bonus of being stuffed with feta.

More and recipe after the jump >>

Tue Aug 9, 2011

Keftedes

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Meativersary

Whew, with all those veggies at Virginia is for Meat Lovers, it's best that I get this blog back on track with some hardcore meat, and what's more meaty than meatballs? Pure, uninhibited meat, that's what I'm about right now, and these Greek meatballs deliver on that plus a whole lot more with the excellent and unique flavor of the herbs that define these little balls of goodness.

More and recipe after the jump >>

Thu May 19, 2011

Pork Souvlaki

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Pork Souvlaki

Woot, Meatwave is almost upon us! Truthfully, I wished to have it started already, but being away and then being busy, I didn't have everything together to get the meat rolling. With the cold rainy days we've been having in New York, the delay is probably for the best, plus it's given me time to get my deck all gussied up for the awaiting hungry herds—something I've failed to do in the past. As I was outside, literally waiting for paint to dry between coats, I'd just sit and stare out onto the expanse of backyards I'm lucky to have a surrounding me in NYC. In particular, focusing on the overgrown lawn of the neighbors directly across from me, which left me deep in memories of the boisterous family that used to live there—the only people who grilled more than me. Although I don't miss their Greek house music blaring at midnight, I do miss their generosity in sharing grilled goods, and they made a pork souvlaki like you couldn't believe (obtained in a fair ribs/souvlaki trade).

More and recipe after the jump >>

Tue Sep 14, 2010

The Gyrating Properties of Meat

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The Meat Also Rises

Shame on me, back in the winter my wife most lovingly gave me the gift of endless rotating meats with the Weber rotisserie attachment, and up until now, all of my exploits with my favorite grilling accessory have been shared with my fellow Serious Eaters, leaving my meaty minions here in the dark. That comes to an end today with one of the most ubiquitous of revolving meats—gyros. While my past adventures with the rotisserie have focused mainly on duplicating one of my favorite chickens, this gyro represents new ground for the Meatwave, so get excited as I bring you into the tasty, tasty land of the lamb gyro loaf.

More and recipe after the jump >>