Roasts, braises, and spit-grilled favorites

Mainland Greece is rich in meat cookery—from quick street-food style skewers to slow Sunday pots. This category can cover pork, lamb, goat, beef, and chicken in iconic formats: tomato-braised dishes (kokkinisto styles), lemony braises (lemonato styles), oven bakes, and festival roasts. It also comfortably holds celebratory spit traditions: whole lamb/goat (ovelias) and the companion skewer kokoretsi that commonly appears at the same gatherings.