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Recipe Detail Page
Greek Mixed Grill with Sour Cream & Onion Tzatziki
Summer 2025
The flavours of Greece come alive on this garlicky platter of grilled lamb chops, chicken souvlaki, sweet tomatoes and toothsome broccolini. With apologies to the authenticity police, the accompanying sauce has the spirit of tzatziki with a sour cream and onion base. Latholemono is a lemony Greek vinaigrette that is drizzled over everything from lettuce to grilled lamb.
Serves 6
LATHOLEMONO
1/4 tsp (1 mL) finely grated garlic
1 tsp (5 mL) Dijon mustard
2 tbsp (30 mL) fresh lemon juice
1/4 cup + 1 tbsp (60 mL + 15 mL) extra virgin olive oil
1/2 tsp (2 mL) dried oregano
Large pinch sugar
Salt and freshly ground pepper to taste
SOUR CREAM & ONION TZATZIKI
4-inch (10-cm) piece English cucumber
Salt and freshly ground pepper to taste
1 1/2 cups (375 mL) full-fat sour cream
1/4 cup (60 mL) thinly sliced green onion, green part only
1 tbsp (15 mL) chopped dill
1/2 tsp (2 mL) finely grated garlic
1 tsp (5 mL) fresh lemon juice
MIXED GRILL
1/4 cup (60 mL) extra virgin olive oil, plus more for grilling
2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) chopped rosemary
2 tsp (10 mL) dried oregano
1 tsp (5 mL) finely grated garlic
6 to 8 lamb rib chops
Salt and freshly ground pepper to taste
2 lbs (905 g) boneless, skinless chicken thighs, cut into 1 1/2-inch (4-cm) chunks
6 8-inch (20-cm) wooden skewers
6 ripe plum tomatoes, halved lengthwise
1 bunch broccolini, bottom stems peeled
Pita for serving
1. For the latholemono, combine garlic, Dijon and lemon juice in a mixing bowl. Whisk until combined then slowly whisk in olive oil until emulsified. Whisk in oregano, sugar, salt and pepper. Transfer to an airtight container. Refrigerate up to 5 days.
2. For the tzatziki, peel, seed and grate cucumber on large holes of a box grater into a sieve set over a bowl. Season with salt and mix. Drain 30 minutes, stirring occasionally. Blot excess moisture with paper towel. Finely chop and transfer to a mixing bowl. Add rest of ingredients. Mix well. Transfer to an airtight container. Refrigerate up to 3 days.
3. For the mixed grill, to make marinade, whisk olive oil, lemon juice, vinegar, rosemary, oregano and garlic in a small bowl. Set marinade aside.
4. Place lamb chops in a large mixing bowl. Season with salt and pepper. Add 3 tbsp (45 mL) marinade. Mix well and transfer to airtight container. In same bowl, add chicken and remaining marinade. Season with salt and pepper and mix well. Cover chicken with plastic wrap. Refrigerate at least 1 hour and up to 6 hours.
5. While meats are marinating, pour boiling water over skewers to cover and let soak for 1 hour. Drain and pat dry. Thread chicken onto skewers, dividing evenly. Transfer to an airtight container and return to fridge.
6. When ready to grill, place tomatoes and broccolini in a large mixing bowl. Drizzle with enough olive oil to coat lightly. Season with salt and pepper. Mix well.
7. Preheat grill to medium-high. Clean and oil grate.
8. Place tomatoes, cut sides down, and broccolini on grill. Cook, turning occasionally, until nicely charred. Tomatoes will take about 3 minutes per side; broccolini will take 3 to 7 minutes total, depending on thickness. Transfer to a large serving platter or large baking sheet. (If baking sheet is aluminum, line it with parchment paper.) Cover loosely with foil to keep warm.
9. Lay a 3 inch (10 cm) wide strip of foil on bottom of one side of grill. Place chicken skewers on grill with exposed sections of skewers protected by foil. Grill chicken, turning occasionally, until nicely charred and cooked through, about 10 minutes. After about 4 minutes, place lamb on grill. Grill until nicely charred and pink in middles, 2 to 3 minutes per side. Transfer meats to platter or baking sheet. Drizzle vegetables generously with latholemono, saving rest for another use. Serve with tzatziki and pita. (If pitas aren’t super fresh, heat them briefly on grill.)
Serves 6
