Grilled Lamb Chops (Παϊδάκια)
Thin-cut lamb rib chops marinated in lemon, olive oil, garlic and oregano, then charred fast over hot coals until the edges crisp and the inside stays juicy and pink. Simple, smoky, and utterly addictive.
Servings
Ingredients
Nutrition
Per serving
Steps
Trim and score
Pat the chops dry with paper towel. If there is a thick rim of fat along the edge, score it in a couple of places with a sharp knife so it renders evenly and doesn't curl the chop on the grill.
- 1.2 kg lamb rib chops
✅ Done when: the fat edge is lightly scored and the chops are dry to the touch
Marinate
Whisk the olive oil, lemon juice, garlic, oregano and pepper in a large bowl or zip bag. Add the chops and turn to coat well, then cover and marinate in the fridge for 30 minutes up to 2 hours; much longer than that and the lemon juice starts to firm up the surface of the meat.
- 80 ml olive oil
- 2 lemons, juiced
- 4 cloves garlic
- 2 tbsp dried oregano
- 1/2 tsp black pepper
✅ Done when: the chops have been coated and chilled for at least 30 minutes
Bring to room temperature
Once marinated, take the chops out of the fridge and lift them from the marinade, letting the excess drip off. Let them sit at room temperature for 15–20 minutes while the grill heats up, then pat them dry and salt them now, just before cooking, so the salt doesn't pull out moisture while they wait.
- 1 tsp sea salt
✅ Done when: the chops are close to room temperature and lightly salted
Grill over hot coals
Light a charcoal grill and let the coals burn down until covered in grey ash and glowing underneath; this high, steady heat is what gives real their char without drying the inside. Lay the chops down and grill 2–3 minutes per side without moving them, until deeply charred outside and still pink and juicy in the middle.
✅ Done when: both sides are well charred and the thickest chop reaches 60–63°C (140–145°F) for medium, checked with a knife tip or thermometer
Rest
Move the chops to a platter and let them rest for 5 minutes. This settles the juices so they stay in the meat instead of running out when you cut in.
✅ Done when: the chops have rested and feel relaxed, not tense, when pressed
Finish and serve
Drizzle the warm chops with a little more olive oil, scatter over the fresh oregano or parsley, and serve with lemon wedges on the side for squeezing. Eat them hot, straight off the grill, with your hands.
- 2 tbsp fresh oregano or parsley
- to serve lemon wedges
Trim and score
Pat the chops dry with paper towel. If there is a thick rim of fat along the edge, score it in a couple of places with a sharp knife so it renders evenly and doesn't curl the chop on the grill.
- 1.2 kg lamb rib chops
✅ Done when: the fat edge is lightly scored and the chops are dry to the touch
Marinate
Whisk the olive oil, lemon juice, garlic, oregano and pepper in a large bowl or zip bag. Add the chops and turn to coat well, then cover and marinate in the fridge for 30 minutes up to 2 hours; much longer than that and the lemon juice starts to firm up the surface of the meat.
- 80 ml olive oil
- 2 lemons, juiced
- 4 cloves garlic
- 2 tbsp dried oregano
- 1/2 tsp black pepper
✅ Done when: the chops have been coated and chilled for at least 30 minutes
Bring to room temperature
Once marinated, take the chops out of the fridge and lift them from the marinade, letting the excess drip off. Let them sit at room temperature for 15–20 minutes while the grill heats up, then pat them dry and salt them now, just before cooking, so the salt doesn't pull out moisture while they wait.
- 1 tsp sea salt
✅ Done when: the chops are close to room temperature and lightly salted
Grill over hot coals
Light a charcoal grill and let the coals burn down until covered in grey ash and glowing underneath; this high, steady heat is what gives real their char without drying the inside. Lay the chops down and grill 2–3 minutes per side without moving them, until deeply charred outside and still pink and juicy in the middle.
✅ Done when: both sides are well charred and the thickest chop reaches 60–63°C (140–145°F) for medium, checked with a knife tip or thermometer
Rest
Move the chops to a platter and let them rest for 5 minutes. This settles the juices so they stay in the meat instead of running out when you cut in.
✅ Done when: the chops have rested and feel relaxed, not tense, when pressed
Finish and serve
Drizzle the warm chops with a little more olive oil, scatter over the fresh oregano or parsley, and serve with lemon wedges on the side for squeezing. Eat them hot, straight off the grill, with your hands.
- 2 tbsp fresh oregano or parsley
- to serve lemon wedges
The Story Behind the Dish
Lamb has been grilled over fire in Greece since antiquity, when it was often part of festive and religious meals. Paidakia as known today, small rib chops marinated simply and cooked fast over charcoal, became a taverna classic as neighborhood grill houses spread through towns and villages in the last century.
⭐ Why It's Famous
The combination of good lamb, real charcoal smoke, lemon and rigani is simple but unforgettable, and paidakia are a centerpiece of Greek grill culture, ordered by the kilo and shared at the table.
💡 Fun Fact
In many tavernas, paidakia are weighed raw and sold by the kilo, so you choose exactly how much you want before it even touches the grill.
Greece, nationwide, especially rural tavernas
39.07°N, 21.82°E
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