Kalamis

Kalamis is a traditional Greek dish consisting of small pieces of meat, typically lamb or pork, marinated in a mixture of olive oil, lemon juice, garlic, and oregano, and then grilled or broiled. The name "kalamis" comes from the Greek word "kalami," which means "small sticks" or "twigs," referring to the small pieces of meat used in the dish.

The marination process for kalamis involves soaking the meat in the olive oil, lemon juice, garlic, and oregano mixture for several hours or overnight. This marinade not only tenderizes the meat but also infuses it with a rich, flavorful taste. The meat is then grilled or broiled until it is cooked through and has developed a crispy exterior.

Kalamis is often served as a meze, a selection of small dishes meant to be shared among friends and family. It can also be served as part of a larger meal, such as a Greek-style barbecue or a family dinner. The dish is known for its simplicity and the fresh, Mediterranean flavors it imparts.

The preparation of kalamis is relatively straightforward, making it a popular choice for both home cooks and professional chefs. The key to a successful kalamis is the quality of the meat and the time spent marinating it. The dish is typically seasoned with a pinch of salt and pepper before grilling, but the marinade itself is the star of the show.

Kalamis is a dish that has been passed down through generations in Greek cuisine and is now enjoyed by food lovers around the world. Its versatility and delicious flavor make it a staple in many Greek homes and restaurants.