30+ Delicious Greek Meat Recipes That Celebrate Mediterranean Flavors

Greek cuisine is a vibrant celebration of bold flavors, fresh ingredients, and time-honored traditions.

At the heart of many Greek meals lies meat — tender, aromatic, and often slow-cooked to perfection with herbs like oregano, thyme, and rosemary.

Whether you’re craving juicy grilled souvlaki, hearty stews like stifado, or comforting baked dishes like moussaka, Greek meat recipes offer something for every palate and occasion.

In this article, we explore over 30 delicious Greek meat recipes that bring the warmth and soul of the Mediterranean kitchen right to your table.

30+ Delicious Greek Meat Recipes That Celebrate Mediterranean Flavors

Exploring these 30+ Greek meat recipes reveals the incredible variety and depth of Greece’s culinary heritage.

From quick, flavorful skewers to rich, slow-simmered stews, each dish carries the essence of Mediterranean living — simplicity, freshness, and heartiness.

Whether you’re cooking for a family dinner, a festive gathering, or just treating yourself, these recipes promise to bring authentic Greek flavors and unforgettable experiences to your meals.

Dive in and let the tastes of Greece inspire your next cooking adventure.

Keftedes

These Greek meatballs are juicy, flavorful, and deeply comforting. Keftedes are made with a mixture of ground meat, herbs, and breadcrumbs, then fried to golden perfection.

They’re traditionally served with tzatziki and pita or as part of a mezze spread.

This dish brings together simple ingredients to deliver bold Mediterranean flavor in every bite.

Ingredients:

• 1 lb ground beef or a mix of beef and pork
• 1 small onion, grated
• 2 garlic cloves, minced
• ½ cup breadcrumbs
• 1 egg
• ¼ cup chopped parsley
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying

Instructions:
In a large bowl, mix the ground meat with onion, garlic, breadcrumbs, egg, parsley, oregano, salt, and pepper until just combined. Roll into small balls about the size of a walnut. Heat olive oil in a skillet over medium-high heat. Fry the meatballs in batches, turning occasionally, until browned and cooked through, about 8–10 minutes. Drain on paper towels and serve with tzatziki or a squeeze of lemon.

Keftedes are a perfect blend of rustic Greek flavors and comforting textures.

They’re ideal for gatherings, appetizers, or as part of a hearty dinner.

Whether enjoyed hot or at room temperature, these meatballs never fail to impress with their aromatic herbs and satisfying crispiness.

Biftekia

Biftekia are traditional Greek burgers that differ from their American counterparts thanks to a generous mix of herbs and spices.

These grilled patties are often served with lemon potatoes or a fresh salad.

With their juicy interior and smoky char, they offer a wholesome and delicious alternative to standard burgers.

Ingredients:

• 1 lb ground beef
• 1 small onion, grated
• 2 garlic cloves, minced
• ½ cup breadcrumbs
• 1 egg
• ¼ cup chopped fresh mint or parsley
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:
In a bowl, combine ground beef, grated onion, garlic, breadcrumbs, egg, herbs, oregano, olive oil, salt, and pepper. Mix well but avoid overworking. Shape into oval patties and let them rest for 15 minutes. Grill or pan-sear over medium heat for 5–6 minutes per side until nicely browned and fully cooked. Serve with roasted vegetables, salad, or pita bread.

Biftekia showcase the heart of Greek home cooking—simple, fresh, and deeply satisfying.

Whether served at a summer barbecue or weekday dinner, they bring a sense of warmth and tradition to the table with every bite.

Souvlaki

Souvlaki is one of the most iconic Greek street foods, consisting of marinated meat grilled on skewers.

It’s typically served with warm pita, tzatziki, and a sprinkle of herbs or a side of fries.

The flavors of lemon, garlic, and oregano create a bold, zesty combination that captures the essence of the Mediterranean.

Ingredients:

• 1 lb pork shoulder or chicken breast, cut into cubes
• ¼ cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and black pepper
• Wooden skewers, soaked in water

Instructions:
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the meat cubes and toss to coat well. Marinate in the fridge for at least 1 hour. Thread the marinated meat onto skewers. Grill over medium-high heat for about 8–10 minutes, turning occasionally, until the meat is golden and cooked through. Serve immediately with pita and tzatziki.

Souvlaki is perfect for casual gatherings, weeknight dinners, or even meal prepping.

The zesty marinade and flame-grilled flavor make it a timeless dish that delivers satisfaction and vibrant taste with minimal effort.

Youvetsi

Youvetsi is a beloved Greek comfort dish made with tender meat—often lamb or beef—slow-cooked in a rich tomato sauce and baked with orzo pasta.

It’s the kind of meal that fills the kitchen with irresistible aromas and brings people together at the table.

Warm, hearty, and full of Mediterranean flavor, Youvetsi is ideal for family dinners or special occasions.

Ingredients:

• 1½ lb beef chuck or lamb, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 tbsp tomato paste
• ½ tsp ground cinnamon
• 1 tsp dried oregano
• 3 cups hot beef or chicken stock
• 1½ cups orzo
• Salt and pepper
• Grated kefalotyri or parmesan cheese for serving

Instructions:
Preheat oven to 350°F (175°C). In a Dutch oven or oven-safe pot, heat olive oil and brown the meat on all sides. Remove and set aside. In the same pot, sauté the onion and garlic until soft. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Return the meat to the pot and pour in the hot stock. Cover and bake for 1 hour. Stir in orzo and continue baking, uncovered, for another 25–30 minutes, stirring occasionally, until orzo is tender and the sauce has thickened. Serve topped with grated cheese.

Youvetsi is the ultimate Greek one-pot meal—deeply satisfying, beautifully textured, and full of home-cooked charm.

Its slow-cooked richness and classic seasonings make it a crowd-pleaser that feels both rustic and elegant.

Soutzoukakia

Soutzoukakia are spicy, oval-shaped meatballs simmered in a rich tomato and red wine sauce, originating from Asia Minor and now a staple of Greek cuisine.

These meatballs are seasoned with cumin and garlic, offering a warm, aromatic depth.

Typically served with rice or mashed potatoes, they make a hearty and deeply flavorful meal.

Ingredients:

• 1 lb ground beef or lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• ½ cup breadcrumbs soaked in milk
• 1 egg
• 1 tsp ground cumin
• ½ tsp cinnamon
• Salt and pepper
• Olive oil for frying

Sauce:

• 2 cups tomato passata or crushed tomatoes
• ½ cup red wine
• 1 garlic clove, minced
• 1 tsp sugar
• 1 tsp dried oregano

Instructions:
In a large bowl, combine meat, onion, garlic, soaked breadcrumbs, egg, cumin, cinnamon, salt, and pepper. Shape into small oval meatballs. Fry in a bit of olive oil until browned. In a separate pot, combine sauce ingredients and bring to a simmer. Add the browned meatballs and simmer for 25–30 minutes until fully cooked and sauce is thickened. Serve over rice or with crusty bread.

Soutzoukakia offer a bold and comforting experience, merging earthy spices with a silky tomato sauce.

It’s a dish that feels nostalgic and celebratory all at once—perfect for Sunday dinners or when you’re craving something rich and soulful.

Kokkinisto

Kokkinisto means “reddened” in Greek, referring to the way the meat is braised in a rich tomato-based sauce.

This traditional dish uses beef or lamb and is infused with warm spices like cinnamon and cloves.

It’s often served over pasta, rice, or mashed potatoes and delivers a slow-cooked depth that makes it a cherished part of Greek family cooking.

Ingredients:

• 2 lb beef chuck, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups crushed tomatoes
• 1 tbsp tomato paste
• ½ cup red wine (optional)
• ½ tsp ground cinnamon
• 2 whole cloves
• 1 bay leaf
• Salt and pepper
• Water or broth as needed

Instructions:
Heat olive oil in a pot and brown the beef on all sides. Remove and set aside. In the same pot, sauté onion and garlic until translucent. Stir in tomato paste and cook for a minute. Add crushed tomatoes, wine, cinnamon, cloves, bay leaf, salt, and pepper. Return beef to the pot, cover, and simmer on low heat for 1.5–2 hours, adding water or broth as needed, until meat is tender and the sauce is rich and thick. Remove cloves and bay leaf before serving.

Kokkinisto is all about patience and payoff.

The slow braising transforms simple ingredients into a luxurious dish packed with bold flavor and tender texture.

It’s the kind of meal that tastes even better the next day, making it perfect for make-ahead dinners or special weekend feasts.

Giouvetsi with Lamb

Giouvetsi with lamb is a classic baked Greek casserole that combines succulent lamb with orzo pasta in a rich tomato-based sauce.

This dish is both rustic and elegant, capturing the essence of Greek comfort food.

The orzo absorbs the savory juices from the lamb and sauce, making every bite deeply flavorful.

Ingredients:

• 2 lb lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste
• 3 cups hot beef broth
• 1½ cups orzo
• Grated kefalotyri or parmesan cheese

Instructions:
Preheat oven to 350°F (175°C). Heat olive oil in an ovenproof pot and brown the lamb. Set aside. In the same pot, sauté onion and garlic. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Return lamb to the pot and add the broth. Cover and bake for 1 hour. Add orzo, stir, and bake uncovered for another 25–30 minutes until orzo is tender. Sprinkle with cheese before serving.

Giouvetsi with lamb is the kind of dish that brings people together.

Its slow-cooked flavor and rich texture make it ideal for Sunday dinners or festive family gatherings.

It’s a warm, satisfying meal that speaks to tradition and hospitality.

Loukaniko with Peppers

Loukaniko with peppers is a vibrant and rustic Greek dish made with traditional Greek sausage and colorful bell peppers.

Loukaniko is flavored with orange zest, fennel, and herbs, giving this simple skillet meal a unique and bold taste.

It’s quick to prepare and perfect for a casual yet flavorful dinner.

Ingredients:

• 1 lb Greek loukaniko sausage, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ tsp dried oregano
• Salt and black pepper to taste

Instructions:
Heat olive oil in a skillet over medium heat. Add sausage slices and cook until browned. Remove and set aside. In the same pan, sauté onion and garlic until fragrant. Add bell peppers and cook until soft, about 8 minutes. Return sausage to the skillet, season with oregano, salt, and pepper, and cook for another 5 minutes. Serve with crusty bread or over rice.

Loukaniko with peppers is a quick dish that doesn’t compromise on flavor.

It brings the smoky, citrusy essence of Greek sausage together with sweet peppers in a satisfying skillet that’s perfect for weeknights or casual get-togethers.

Moussaka

Moussaka is a well-loved Greek casserole layered with spiced ground meat, sliced eggplant, and creamy béchamel sauce.

It’s rich, hearty, and packed with Mediterranean flavors.

Though a bit time-consuming, the end result is a beautifully baked dish that’s ideal for feeding a crowd or celebrating special occasions.

Ingredients:

• 2 eggplants, sliced and salted
• 1 lb ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• ½ tsp ground cinnamon
• Olive oil for frying
• Salt and pepper

Béchamel Sauce:

• 4 tbsp butter
• ¼ cup flour
• 2 cups milk
• Pinch of nutmeg
• Salt to taste
• 1 egg, beaten
• ½ cup grated cheese

Instructions:
Rinse and dry the eggplant slices, then fry in olive oil until soft. In a separate pan, cook the onion, garlic, and ground meat until browned. Stir in tomato paste, crushed tomatoes, cinnamon, salt, and pepper. Simmer for 15 minutes. For the béchamel, melt butter, whisk in flour, then gradually add milk until thickened. Season with nutmeg and salt, then stir in the egg and cheese. Layer eggplant, meat sauce, and béchamel in a baking dish. Bake at 375°F (190°C) for 45 minutes until golden.

Moussaka is a dish that showcases the depth and richness of Greek cuisine.

With its distinct layers and comforting texture, it’s a crowd-pleaser that never goes out of style.

Serve it with a simple salad for a balanced and satisfying meal.

Arni Kleftiko

Arni Kleftiko is a traditional Greek dish of slow-baked lamb wrapped in parchment, infused with garlic, lemon, and herbs.

Its name comes from the word “kleftes,” referring to mountain rebels who would cook stolen lamb underground to avoid detection.

Today, this dish symbolizes tender, fall-apart meat and earthy Mediterranean flavors.

Ingredients:

• 2 lb lamb shoulder or leg, cut into chunks
• 4 garlic cloves, sliced
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp thyme
• 1 onion, sliced
• 2–3 potatoes, chopped
• Salt and pepper
• Parchment paper or foil for baking

Instructions:
Preheat oven to 325°F (160°C). In a large bowl, toss lamb with garlic, lemon juice, olive oil, oregano, thyme, salt, and pepper. Place onion and potatoes on a large sheet of parchment paper or foil, then top with the marinated lamb. Wrap tightly into a sealed pouch. Place in a baking dish and bake for 3 hours until lamb is tender. Unwrap for the last 15 minutes to brown slightly.

Arni Kleftiko is a feast of slow-roasted comfort and rich herbal aroma.

It’s the kind of dish that rewards patience, delivering deeply flavored meat and rustic potatoes perfect for special occasions or celebratory dinners.

Pastitsio

Pastitsio is Greece’s version of baked pasta casserole layered with tubular noodles, spiced ground meat, and creamy béchamel.

It’s somewhat similar to lasagna but distinctly Greek in flavor due to hints of cinnamon and nutmeg.

This hearty dish is often served at family gatherings and holidays.

Ingredients:

• 1 lb bucatini or penne pasta
• 1 lb ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• Salt and pepper

Béchamel Sauce:

• ¼ cup butter
• ¼ cup flour
• 2½ cups milk
• 1 egg
• ½ cup grated kefalotyri or parmesan
• Pinch of nutmeg

Instructions:
Boil pasta until al dente, then drain. In a pan, cook onion and garlic, then add meat and brown. Stir in tomato paste, crushed tomatoes, cinnamon, cloves, salt, and pepper. Simmer until thickened. For the béchamel, melt butter, stir in flour, and gradually whisk in milk. Add nutmeg, cheese, and beaten egg. In a baking dish, layer pasta, meat sauce, and béchamel. Bake at 375°F (190°C) for 45 minutes until golden.

Pastitsio is a beloved Greek comfort dish that blends rich flavors and creamy textures into every bite.

It’s a filling and festive meal that works beautifully for both everyday leftovers and celebratory spreads.

Bekri Meze

Bekri Meze, meaning “drunkard’s appetizer,” is a spicy Greek dish made with tender pork simmered in a wine-based tomato sauce.

It’s a favorite in Greek tavernas and pairs perfectly with crusty bread and a glass of red wine.

The balance of spice, acidity, and hearty meat makes it ideal for sharing.

Ingredients:

• 1½ lb pork shoulder, cut into small chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 green bell pepper, sliced
• 1 cup dry red wine
• 1 cup crushed tomatoes
• 1 tsp hot paprika or chili flakes
• 1 tsp oregano
• Salt and pepper

Instructions:
Heat olive oil in a pan, add pork, and sear until browned. Remove and set aside. In the same pan, sauté onion, garlic, and green pepper. Return pork to the pan, then deglaze with wine. Add crushed tomatoes, paprika, oregano, salt, and pepper. Simmer uncovered for 30–40 minutes until pork is tender and sauce is thick.

Bekri Meze is bold, rustic, and intensely flavorful. It’s perfect as part of a meze table or served as a main with bread or rice.

The spicy wine sauce and juicy pork make it an unforgettable dish that speaks to the spirit of Greek hospitality.

Spetsofai

Spetsofai is a hearty Greek dish made with country-style sausages and colorful bell peppers simmered in a spicy tomato sauce.

Originating from the region of Pelion, it’s a rustic, warming meal perfect for cool evenings.

The smoky sausage and sweet peppers are balanced by the tangy richness of the tomato base, making it a satisfying and flavorful option.

Ingredients:

• 1 lb Greek country sausage (or spicy sausage), sliced
• 2 bell peppers (red and green), sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1½ cups crushed tomatoes
• ½ cup dry red wine
• 1 tsp hot paprika or chili flakes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:
Heat olive oil in a skillet. Add sausage slices and brown on all sides. Remove and set aside. In the same pan, sauté onion, garlic, and peppers until soft. Stir in crushed tomatoes, red wine, paprika, salt, and pepper. Return sausage to the pan and simmer for 20–25 minutes until the sauce thickens and everything is well combined. Serve with bread or over rice.

Spetsofai is a bold and rustic dish that delivers a satisfying kick of spice with each bite.

It’s great for sharing at a casual dinner or as a centerpiece in a meze spread, offering both comfort and character.

Lamb Souvlaki

Lamb souvlaki is a grilled Greek favorite featuring marinated lamb skewers bursting with Mediterranean flavor.

The marinade of olive oil, garlic, lemon, and oregano creates tender, juicy bites with a smoky char from the grill.

Served with pita, tzatziki, or a fresh salad, it’s a meal that’s both simple and indulgent.

Ingredients:

• 1½ lb lamb leg or shoulder, cut into cubes
• ¼ cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper
• Wooden skewers, soaked

Instructions:
Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add lamb and toss to coat. Cover and marinate in the fridge for at least 2 hours. Thread lamb onto skewers. Grill over medium-high heat for 8–10 minutes, turning occasionally until browned and cooked to desired doneness. Serve hot with pita and tzatziki.

Lamb souvlaki is a crowd-pleasing, easy-to-make meal that’s perfect for warm weather gatherings or a quick weeknight dinner.

Its vibrant flavors and satisfying texture make it a go-to for any occasion.

Greek Meat Pie (Kreatopita)

Kreatopita is a savory Greek meat pie made with ground beef or lamb, onions, herbs, and flaky phyllo dough.

Popular in many regions of Greece, it’s rich, aromatic, and ideal for brunches, lunches, or hearty snacks.

The golden, crisp layers of pastry contrast perfectly with the spiced, juicy meat filling.

Ingredients:

• 1 lb ground beef or lamb
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ¼ cup chopped parsley
• Salt and pepper
• ½ cup crumbled feta (optional)
• 8–10 sheets phyllo dough
• Olive oil or melted butter for brushing

Instructions:
Preheat oven to 375°F (190°C). In a skillet, cook onion and garlic until soft, then add ground meat and brown thoroughly. Stir in oregano, cinnamon, parsley, salt, and pepper. Remove from heat and mix in feta if using. Brush a baking dish with oil. Layer half the phyllo sheets, brushing each with oil. Spread meat mixture evenly, then cover with remaining sheets, brushing each layer. Bake for 35–40 minutes until golden and crisp. Let cool slightly before slicing.

Kreatopita is a flaky, flavorful celebration of traditional Greek cooking.

Whether served warm or at room temperature, it’s a versatile dish that brings comfort and a touch of elegance to any meal.

Lamb Fricassee

Lamb Fricassee (Arni Fricassé) is a classic Greek dish made by simmering tender lamb with leafy greens like lettuce or endive in a lemony egg sauce (avgolemono).

This light yet rich stew highlights the bright flavors of lemon and fresh herbs, making it a refreshing yet hearty option often served during springtime or after religious fasting.

Ingredients:

• 2 lb lamb shoulder or leg, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 heads of romaine lettuce or 1 bunch escarole, chopped
• 4 scallions, sliced
• 1 cup water or light broth
• Salt and pepper

Avgolemono Sauce:

• 2 eggs
• Juice of 2 lemons

Instructions:
In a large pot, heat olive oil and brown the lamb. Add onion and scallions; cook until soft. Add lettuce and sauté until wilted. Pour in water, season with salt and pepper, cover, and simmer on low for 1.5 to 2 hours until the lamb is tender. For the sauce, beat eggs and slowly whisk in lemon juice. Gradually add a ladle of the hot broth to temper the eggs, then pour mixture back into the pot, stirring gently. Do not boil after adding the sauce.

Lamb Fricassee is a light, tangy dish that feels nourishing and elegant.

The combination of tender meat and creamy lemon sauce gives it a comforting yet refreshing flavor, perfect for those who enjoy a more delicate twist on traditional Greek meat dishes.

Bifteki Gemisto

Bifteki Gemisto is a Greek-style stuffed burger made from seasoned ground meat filled with creamy feta cheese.

Juicy on the outside and melty in the center, it’s a delicious upgrade from a typical burger.

Served with roasted vegetables or a Greek salad, it makes for a satisfying and flavorful meal.

Ingredients:

• 1 lb ground beef or a mix of beef and lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• ½ cup breadcrumbs
• 1 egg
• 1 tsp oregano
• Salt and pepper
• ½ cup crumbled feta cheese

Instructions:
Combine ground meat, onion, garlic, breadcrumbs, egg, oregano, salt, and pepper in a bowl. Divide the mixture into equal portions and flatten each. Place a spoonful of feta in the center of one piece and cover with another, sealing the edges to form a thick patty. Grill or pan-fry over medium heat for 5–7 minutes per side, until cooked through and golden.

Bifteki Gemisto brings together the savory goodness of Greek herbs and the creamy richness of feta in a fun, satisfying way.

It’s perfect for grilling season or a cozy night in and always a hit with cheese lovers.

Pork Tigania

Pork Tigania is a traditional Greek stovetop dish featuring small pieces of pork sautéed with wine, lemon, and oregano.

It’s quick, rustic, and incredibly flavorful.

Often served as part of a meze or main course, it’s a no-fuss meal that captures the essence of countryside Greek cooking.

Ingredients:

• 1½ lb pork shoulder or tenderloin, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 garlic clove, minced
• ½ cup dry white wine
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper

Instructions:
In a skillet, heat olive oil and sear the pork pieces on all sides until browned. Add garlic and sauté briefly. Deglaze the pan with wine and cook until slightly reduced. Stir in lemon juice, oregano, salt, and pepper. Simmer for another 5–10 minutes until pork is cooked through and sauce is glossy.

Pork Tigania is a fast, flavorful dish perfect for when you want something hearty without spending hours in the kitchen.

Its lemony finish and aromatic seasoning make it both refreshing and comforting, ideal for everyday meals or weekend meze platters.

Soutzouk Loukoumades

Soutzouk Loukoumades are a unique twist on Greek meat recipes—small, savory meatballs (resembling donut holes) that are lightly fried and sometimes served with a honey-mustard dipping sauce or wrapped in pita.

These bite-sized treats take inspiration from both street food and festive appetizers, offering big flavor in a small package.

Ingredients:

• 1 lb ground beef or lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 egg
• ½ cup breadcrumbs
• 1 tsp cumin
• ½ tsp cinnamon
• Salt and pepper
• Oil for frying

Instructions:
In a bowl, mix ground meat, onion, garlic, egg, breadcrumbs, and spices. Form small, round meatballs, about the size of ping pong balls. Heat oil in a skillet or fryer and cook meatballs in batches until golden brown and cooked through, about 5–6 minutes. Drain on paper towels and serve hot with mustard or dip of choice.

Soutzouk Loukoumades are fun, flavorful bites perfect for parties, appetizers, or a casual dinner with friends.

They’re crispy on the outside, juicy inside, and versatile enough to pair with a variety of dips or sides.

Exohiko

Exohiko is a traditional Greek dish featuring lamb or beef wrapped in phyllo pastry along with vegetables and feta cheese.

Often baked in individual parcels, it’s both comforting and elegant, with tender meat and a melty, herb-infused filling.

The name translates to “outdoorsman’s dish,” evoking rustic Greek countryside meals.

Ingredients:

• 1½ lb lamb or beef, cut into small cubes
• 1 onion, chopped
• 1 green bell pepper, sliced
• 1 tomato, diced
• ½ cup crumbled feta
• 1 tsp oregano
• Salt and pepper
• 4–6 sheets phyllo dough
• Olive oil or melted butter for brushing

Instructions:
Sauté meat in olive oil until browned. Add onion and pepper; cook until softened. Stir in tomato, oregano, salt, and pepper, then remove from heat. Let cool slightly, then mix in feta. Lay out phyllo sheets, brush each with oil, and place a portion of the filling in the center. Fold into a parcel and bake at 375°F (190°C) for 25–30 minutes until golden.

Exohiko is an ideal choice when you want something both homey and impressive.

With its crispy pastry exterior and savory filling, it makes for a memorable meal served with a salad or roasted potatoes.

Kapama

Kapama is a deeply aromatic Greek braised meat dish—usually made with beef, lamb, or even rooster—cooked slowly in a spiced tomato and cinnamon sauce.

It’s often served with pasta, rice, or mashed potatoes and delivers rich, comforting flavors perfect for cold evenings or Sunday family meals.

Ingredients:

• 2 lb beef or lamb, cut into chunks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups crushed tomatoes
• ½ cup red wine
• 1 tsp cinnamon
• 2–3 whole cloves
• 1 bay leaf
• Salt and pepper

Instructions:
Brown meat in olive oil in a heavy pot. Remove and set aside. Sauté onion and garlic, then add wine and reduce slightly. Stir in crushed tomatoes, cinnamon, cloves, bay leaf, salt, and pepper. Return meat to the pot, cover, and simmer gently for 1.5 to 2 hours until tender and sauce has thickened. Remove cloves and bay leaf before serving.

Kapama is the kind of dish that tells a story with every bite—spiced, slow-cooked, and rooted in tradition.

It’s rich, soul-warming, and perfect for savoring with crusty bread or buttery noodles.

Stifado

Stifado is a traditional Greek stew known for its deeply comforting and aromatic profile.

Made with beef or rabbit and slow-cooked with pearl onions, red wine, cinnamon, and cloves, this dish is rich and hearty with layers of warm spice.

The caramelized onions add a natural sweetness that balances beautifully with the acidity of the tomatoes and wine.

Ingredients:

• 2 lb beef chuck, cut into chunks
• 2 tbsp olive oil
• 1½ lb pearl onions, peeled
• 3 garlic cloves, minced
• 1 cup red wine
• 1½ cups crushed tomatoes
• 1 tbsp red wine vinegar
• 1 bay leaf
• 1 cinnamon stick
• 3–4 whole cloves
• Salt and pepper

Instructions:
In a pot, heat olive oil and brown the beef on all sides. Remove and set aside. In the same pot, sauté the pearl onions until golden. Add garlic and cook briefly. Return the meat, then stir in wine, vinegar, tomatoes, bay leaf, cinnamon, cloves, salt, and pepper. Simmer gently, covered, for about 2 hours, until the beef is tender and the sauce is thick and rich. Discard the cinnamon and cloves before serving.

Stifado is a dish that showcases the soul of Greek cooking—slow, fragrant, and deeply satisfying.

It’s perfect for cold evenings or festive family dinners, especially when served with mashed potatoes, rice, or rustic bread to soak up the rich sauce.

Giaprakia (Stuffed Cabbage Rolls)

Giaprakia are Greek stuffed cabbage rolls filled with a mixture of ground meat and rice, simmered in a lemony broth.

A staple in northern Greece during festive seasons, especially Christmas, these rolls are light yet hearty and offer a beautiful contrast of tangy, savory, and herby notes in every bite.

Ingredients:

• 1 head green cabbage
• 1 lb ground beef or pork
• ½ cup rice, uncooked
• 1 onion, grated
• 2 tbsp chopped parsley
• Juice of 2 lemons
• 3 tbsp olive oil
• Salt and pepper

Instructions:
Boil the whole cabbage for a few minutes until the leaves soften. Carefully separate the leaves. In a bowl, mix meat, rice, onion, parsley, salt, and pepper. Place a spoonful of filling in each leaf and roll tightly. Layer rolls in a pot, seam side down. Pour in water to cover, add lemon juice and olive oil. Simmer covered on low for 45–50 minutes until tender.

Giaprakia offer a lighter alternative to traditional meat dishes while still delivering big flavor and comfort.

The lemony broth and tender cabbage make these rolls feel both nourishing and celebratory—ideal for holiday meals or cozy winter dinners.

Kavourmas

Kavourmas is a traditional Greek preserved meat dish, originally created as a method to store meat for winter.

Today, it’s served warm or cold, usually in meze platters or scrambled with eggs.

Rich, spiced, and melt-in-your-mouth tender, Kavourmas is slow-cooked pork (or beef) in its own fat with herbs and spices.

Ingredients:

• 2 lb pork shoulder, cut into cubes
• ½ cup pork fat or olive oil
• 1 tsp crushed coriander seeds
• 1 tsp black peppercorns
• 2 bay leaves
• 1 cinnamon stick
• Salt

Instructions:
In a heavy pot, heat fat or oil and brown the pork cubes. Add the spices and enough water to just cover the meat. Simmer uncovered on low heat for 2–3 hours until the liquid evaporates and the meat is tender and coated in its own fat. Let it cool and store in a jar with the fat for preservation or serve warm as part of a meze.

Kavourmas is rich in flavor and history—a traditional delicacy that brings depth to any meze board.

Whether sliced cold or heated and served with eggs or vegetables, it offers an indulgent and savory experience steeped in Greek culinary heritage.

Psito Arni (Roast Lamb)

Psito Arni is a classic Greek roast lamb dish, often served during Easter or festive family gatherings.

It’s typically marinated with garlic, lemon, and oregano, then slow-roasted until the meat is meltingly tender and infused with bright, herby flavors.

Often accompanied by potatoes roasted in the same pan, it’s a true celebration meal.

Ingredients:

• 3–4 lb leg of lamb
• 4 garlic cloves, sliced
• Juice of 2 lemons
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp thyme
• Salt and pepper
• 4–5 potatoes, quartered

Instructions:
Preheat oven to 325°F (160°C). Make small incisions in the lamb and insert garlic slices. Rub the lamb with lemon juice, olive oil, oregano, thyme, salt, and pepper. Place in a roasting pan with the potatoes around it. Add ½ cup of water to the pan, cover with foil, and roast for 2.5 to 3 hours, removing foil during the last 30 minutes to brown. Baste occasionally and add more water if needed.

Psito Arni is the definition of a centerpiece dish—rustic, flavorful, and perfect for feeding a crowd.

The slow roast brings out the lamb’s natural richness, while the lemon and oregano add brightness to every bite.

Kokoretsi

Kokoretsi is a traditional Greek delicacy made with seasoned lamb offal (usually liver, heart, and lungs) wrapped in intestines and slow-roasted on a spit.

It’s especially popular during Easter and offers bold, earthy flavors for adventurous eaters.

Though not an everyday dish, it’s a true expression of Greek culinary heritage.

Ingredients:

• 1½ lb lamb liver, heart, and lungs
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• Lemon juice
• Lamb intestines, cleaned and soaked

Instructions:
Cut the offal into uniform pieces and season with salt, pepper, and oregano. Thread onto skewers in alternating order. Wrap tightly with the intestines to form a log. Roast slowly on a spit or in the oven at low heat (around 300°F or 150°C) for 2–3 hours, basting with lemon juice occasionally. Let rest before slicing.

Kokoretsi is deeply traditional and rich with flavor and symbolism. It’s not just a meal—it’s an event, often enjoyed during large feasts.

For those who appreciate nose-to-tail eating, it’s a bold and satisfying experience.

Souvlaki Merida

Souvlaki Merida is a plated version of the popular Greek skewered meat dish, often served as a full meal rather than street food.

It includes grilled souvlaki (usually pork or chicken), warm pita, tzatziki, fries, tomato, onion, and sometimes a lemon wedge.

It’s a satisfying, all-in-one plate that blends freshness, smokiness, and creamy textures.

Ingredients:

• 1½ lb pork shoulder or chicken breast, cubed
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper
• Pita bread, tzatziki, fries, tomato slices, onion rings for serving

Instructions:
Marinate meat with olive oil, lemon, garlic, oregano, salt, and pepper for at least 2 hours. Thread onto skewers and grill over medium-high heat for 8–10 minutes, turning occasionally. Warm the pita and prepare the sides. Serve the skewers on a plate alongside tzatziki, fries, and salad components.

Souvlaki Merida is a crowd-pleasing, well-rounded meal that captures the spirit of Greek dining—hearty, shareable, and full of bold, fresh flavor.

Whether served at a gathering or enjoyed solo, it always feels festive and fulfilling.

Moschari Stifado

Moschari Stifado is a traditional Greek beef stew slow-cooked with pearl onions, red wine, tomato, cinnamon, and cloves.

The combination of tender beef and the warm, aromatic spices creates a rich and hearty dish perfect for cozy dinners.

The natural sweetness of the onions balances the acidity of the tomato and wine, making it a deeply comforting meal.

Ingredients:

• 2 lb beef chuck, cut into chunks
• 2 tbsp olive oil
• 1½ lb pearl onions, peeled
• 3 garlic cloves, minced
• 1 cup red wine
• 1½ cups crushed tomatoes
• 1 tbsp red wine vinegar
• 1 bay leaf
• 1 cinnamon stick
• 3–4 whole cloves
• Salt and pepper to taste

Instructions:
Heat olive oil in a large pot and brown the beef on all sides. Remove and set aside. In the same pot, sauté the pearl onions until golden. Add garlic and cook briefly. Return the meat to the pot, then add wine, vinegar, tomatoes, bay leaf, cinnamon, cloves, salt, and pepper. Cover and simmer on low for about 2 hours, until beef is tender and sauce thickens. Remove cinnamon and cloves before serving.

Moschari Stifado is a perfect dish to savor on chilly evenings, offering warmth and deep, layered flavors.

It pairs wonderfully with creamy mashed potatoes or crusty bread to soak up the luscious sauce.

Arni Lemonato

Arni Lemonato is a classic Greek roast lamb dish flavored with lemon and herbs, delivering tender meat infused with bright citrus notes.

This simple yet elegant recipe highlights the fresh Mediterranean flavors and is often accompanied by roasted potatoes or a fresh salad.

Ingredients:

• 3 lb lamb leg or shoulder
• Juice of 3 lemons
• 4 garlic cloves, minced
• ¼ cup olive oil
• 1 tbsp dried oregano
• Salt and pepper
• 4–5 potatoes, peeled and quartered

Instructions:
Preheat oven to 350°F (175°C). In a bowl, mix lemon juice, garlic, olive oil, oregano, salt, and pepper. Score the lamb and rub marinade all over. Place lamb and potatoes in a roasting pan. Roast for about 2 to 2.5 hours, basting occasionally with pan juices, until lamb is tender and golden. Remove from oven and let rest before slicing.

Arni Lemonato combines the tenderness of slow-roasted lamb with a fresh and tangy lemon punch, making it a standout dish for family meals or special occasions.

Kleftiko in Foil

Kleftiko in Foil is a traditional Greek dish of marinated lamb slow-cooked in parchment or foil with potatoes, herbs, and lemon.

The slow cooking seals in all the juices, resulting in incredibly tender meat infused with fragrant flavors.

This method is ideal for effortless yet impressive meals.

Ingredients:

• 2 lb lamb shoulder, cut into chunks
• 4 garlic cloves, sliced
• Juice of 2 lemons
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp thyme
• 3 potatoes, peeled and sliced
• Salt and pepper
• Parchment paper or heavy-duty foil

Instructions:
Preheat oven to 325°F (160°C). Toss lamb with garlic, lemon juice, olive oil, oregano, thyme, salt, and pepper. Arrange potatoes on parchment or foil, place lamb on top, and seal tightly into a parcel. Bake for 3 hours until lamb is tender and juicy. Open carefully and serve with the potatoes.

Kleftiko in Foil is a no-fuss, flavorful dish that delivers melt-in-your-mouth tenderness with minimal cleanup.

It’s perfect for slow-cooked meals that feel special without extra effort.

Conclusion

Greek meat recipes are much more than just food; they’re a gateway into a culture that values hospitality, tradition, and bold flavors. With over 30 recipes to choose from, you can enjoy everything from rustic street food to elegant dishes that celebrate seasonal ingredients and timeless techniques. No matter your cooking skill level, these recipes invite you to savor the best of Greek cuisine and share memorable meals with loved ones. Embrace the rich tastes and aromas of Greece, and bring a piece of the Mediterranean into your kitchen today.