Greek-Style Grilled Meat

Greek-Style Grilled Meat

Serves : 4-6
Prep time : 20 min
Cook time : 25 to 30 min


  • 4 boneless chicken breasts
  • 1 rack of lamb (prepared in 8 chops)
  • 2 loukanikos* (or chorizo) sausages cut in 2 lengthwise, and then in 3 widthwis
  • Lemon wedges


  • 15 ml (1 tablespoon) Dijon mustard
  • 2 garlic cloves, crushed
  • Juice of 1 lemon
  • 5 ml (1 teaspoon) steak spices
  • 60 ml (1/4 cup) extra virgin olive oil
  • 5 ml (1 teaspoon) mountain oregano*


— Preheat the BBQ on high.

— Place the chicken breasts and lamb chops in separate airtight plastic bags. Divide equally the marinade. Some fresh mint might be added to the lamb chops. Refrigerate for at least 20 minutes (can be prepared the day before).

— Chicken: sear the meat at first and then reduce the heat to cook the chicken slowly to avoid the meat becoming too dry.

— Lamb chops: the exterior should be well browned, as the inside should be pink.

— Loukanikos: simply grill on both sides.

FINALE — Place all grilled meats on a serving platter, and drizzle with lemon juice. Citrus fruit lovers will appreciate extra lemon wedges.

NOTE — * Loukanikos are Greek sausages. My favorites are from New Milano in Montreal; they are prepared with high quality meats and flavored with orange zest.

* Mountain oregano (from the Greek words «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry on stems, and can be found in specialty stores.