Main courses
Pikilia: Greek mixed grill for four
Pikilia: Greek mixed grill for four. Ingredients, quantities and clear home cooking instructions from the EL GRECO food journal in Bucharest.
A sharing platter with chicken and pork skewers, small beef patties, potatoes and pita. This is a suggested home version; ingredients are weighed before cooking.
LET’S COOK
Ingredients & method
Total time, including resting: 3 h 20 min
- Preparation
- 35 min
- Cooking
- 45 min
- Resting / cooling
- 2 h
- Servings
- 4
Step by step
Cut chicken and pork into roughly 3 cm cubes. Mix 40 ml oil with lemon juice, garlic and 3 g oregano. Divide between two containers and marinate the meats separately in the refrigerator for two hours.
Soak and lightly squeeze the bread. Mix beef, bread, grated onion, parsley, remaining oregano, salt and pepper. Shape four small patties and refrigerate.
Cut potatoes into wedges, toss with 20 ml oil and salt, and roast at 210°C for 35–45 minutes, turning once, until tender.
Thread chicken and pork onto separate skewers. Grill or pan-cook, turning for even browning. Cook the beef patties separately.
Check centre temperatures: chicken 74°C, beef patties 71°C, pork at least 63°C followed by a three-minute rest. Keep raw-meat utensils away from cooked food.
Warm the pita and arrange the meats on a warm platter with potatoes, tzatziki, tomatoes, onion and lemon.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
Do not mix chicken and pork on one skewer: their cooking times may differ. Have the sides ready before the meats finish so the platter is served warm.
Serving ideas
Serve in the centre of the table. Bread and pita contain gluten; tzatziki contains milk. Check the labels of the products used.
