I taste grilled meat all over the world. Before I introduce you to various technologies (gas barbecues, charcoal grills, Mongolian, sauces, recipes) I will tell you the Greek way. We Greeks love good food so I'll start with the meat. Regardless of the technology, recipe and sauce, if the meat comes from a producer who feeds his animals in the usual way the taste will be excellent. Time.
There is nothing like the natural rose of beef, lantern or pork. The taste is magical! If you come for the holidays in Greece you will see in the morning or in the afternoon an old woman with two or three cows, or goats. These animals will be provided at the local tavern. This is the meat I am talking about. When we talk about islands where goats drink seawater and eat wild weeds, we are talking about high quality meat that is almost salty.
If you have ever been to CRETE and tasted it, you will remember my words. If you are going to visit northern Greece try the local Veal stake. You can find good food where you can never see foreigners.
So let's go around Athens and explore the best. One of the best pubs in the Athens area is Telis on the Evripidou Str.
Telis is a master of pork chops. This is his specialty. When ordering a plate you will notice four to five slices on top of fried potatoes. The whole day is open and very economical. It is a type of fast pork diet. A must taste since your visit to Athens. Another must-taste is the Thanasis kebab souvlaki on Thision. It is a lamp mixed with the fat of the calf cut from the coals. You can eat a plate of four of them, with fried tomatoes, or you can taste the pita in the usual way. However it is very difficult to eat only one. If you like hot papers ask them.
One should eat souvlaki in Athens by LEIBADIA in kANIGOS SQUARE. There you can find traditional pork souvlaki and all the local bread you can eat. They produce throughout the day so whenever you are there you will taste them from the coals.
Throughout Greece we like to roast charcoal. The device we choose should be proven in producing our favorite flavor. Our meat is pre-seasoned with olive oil, salt, pepper, origanon. At the grill add a little olive oil-salt-origanon mixture to produce a delicious aroma, which gives this delicious aroma to the meat.
The fire should be strong but not too strong to ignite a fire under the flesh. For this purpose we have a bottle of vinegar so we can turn it off if possible. Add fresh lemon just before we eat them. We do not remove the fat before we roast our meat because we like the taste of roasted meat.
One of the most famous barbecue souvlaki is the Corinthian bridge. This is the bridge you put in the Peloponnesus. Do not cross the bridge and miss the taste of this souvlaki. Thousands of people stop every day to enjoy this delicious local meal.
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