First, artificial intelligence suggested marinating chicken skewers in a mixture of Greek yogurt, garlic, lemon, smoked paprika, and oregano. According to chef D. Špakauskas, this is a classic, time-tested combination that he himself has used many times in his kitchen.
“The first recipe is very basic but very good. With yogurt, garlic, and lemon – it’s practically almost identical to what I have made myself. Yogurt marinade is perfect for chicken – the meat stays juicy, and the flavors blend very well together. Such marinades are especially common in Greek and Turkish cuisines, where they are used to prepare souvlaki, gyros, or other chicken dishes. So in this case, the AI suggestion may not be original, but it is definitely successful,” says the chef.
Not everything original works out
The chef was much more skeptical about the second AI suggestion – grilled cucumbers with feta, mint, and lemon. Although the flavor combination seemed familiar to him, the biggest doubts were about the idea of grilling cucumbers.
“I haven’t seen cucumbers on the grill. They are very watery, so there’s not much point in grilling them. Maybe some result would come out, but to me, it seems more like a failed attempt than a good recipe. In such cases, you need to use your own judgment. If you want that combination with feta and mint, just leave the cucumber fresh – you’ll get a great salad. And if you’re looking for a vegetable for the grill, zucchini, eggplant, or pumpkin will work much better. Here you can confidently use your imagination,” says D. Špakauskas.
The third recipe – logical, but not for everyone
The third AI suggestion is grilled romaine lettuce with burrata, an Italian herb, citrus peel, and spice dressing, complemented with pistachios and roasted grapes. However, he doubts whether such a dish would become a frequent choice at Lithuanian grills.
“You can definitely grill romaine lettuce, especially if it’s sturdier. It’s quite popular in America; I have seen and tasted such dishes myself. The recipe itself is logical, but in Lithuania, it certainly won’t be one of the most popular,” says the chef.
In his opinion, those wanting to try something unexpected but closer to Lithuanian tastes should choose not lettuce but cauliflower or celery root.
“If I had to choose, I would much rather grill cauliflower or celery root instead of lettuce. When lightly charred on the grill and then finished cooking over lower heat, you get a really good result,” says D. Špakauskas.
Still, the chef emphasizes that experiments in the kitchen are welcome, but a more elaborate idea does not always mean better taste.
“Sometimes you put in more work, but the result isn’t as good as you expect. I would spend more time on a good marinade or quality meat than trying to turn any vegetable into a grill star. Although, of course, if there are vegetarians in the group, I would definitely choose good halloumi, vegetables, or cabbage – these are products that really shine on the grill,” adds D. Špakauskas.
The chef shared his favorite recipes that he uses himself when grilling meat.
Rosemary and orange marinade for meat
Ingredients: a handful of fresh rosemary leaves, 3 garlic cloves, 1 tsp brown sugar, a handful of fresh oregano, a handful of fresh savory, 120 ml olive oil, about 100 ml freshly squeezed orange juice, salt and black pepper to taste.
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Preparation. Put all ingredients into a blender and blend until smooth. If you don’t have a blender, finely chop the herbs and garlic, then mix with the remaining ingredients.
This marinade is best suited for pork and beef, but it can also be used to season chicken. Marinate the meat for at least 3 hours, or better yet – leave it overnight. The longer the meat marinates, the richer the flavor.
“Rosemary, oregano, savory, garlic, and orange create a very summery flavor. When grilled, the orange juice and brown sugar give a nice caramelization, and the herbs become even more pronounced,” says D. Špakauskas.
Parsley and citrus marinade for meat or fish
Ingredients: a handful of fresh parsley, juice of 2 lemons, zest of 1 lemon, about 50 ml pomegranate juice, a small bunch of spring onions, 1 garlic clove, 120 ml olive oil, salt and black pepper to taste.
Preparation. Put all ingredients into a blender and blend until smooth. If you want, you can finely chop the parsley, spring onions, and garlic by hand.
This amount of marinade is enough for about 100 g of meat or fish. Thinly slice the chosen pork tenderloin, beef steak, or fish fillet, coat well with the marinade, and leave for at least 45 minutes. Grill on a well-heated grill for about 2 minutes on each side – the exact time depends on the thickness of the pieces.
“This is a very light, fresh summer marinade. Parsley, lemon, spring onions, and a bit of pomegranate juice add freshness, so it’s perfect for both meat and fish,” says the chef.
Refreshing cucumber salad for the grill
D. Špakauskas recommends serving simple but refreshing summer salads with both dishes.
Ingredients: 5–6 small cucumbers, a handful of fresh dill, a small bunch of spring onions, olive oil, lime or grapefruit juice, 1 tsp honey, salt and black pepper to taste.
Preparation. Slice the cucumbers into rounds, add chopped dill and spring onions. Season with olive oil, squeeze in lime or grapefruit juice, add a teaspoon of honey, season with salt and pepper, and mix everything well.
“Don’t be afraid to experiment in the kitchen. Sometimes just changing one ingredient is enough to give the same dish a completely different character. Squeeze lemon – you get one flavor, choose lime – the dish becomes more exotic, and if you use grapefruit, it adds more fruitiness. Even a few different citrus fruits can completely change the final result, so it’s worth boldly searching for your favorite flavor combinations,” concludes D. Špakauskas.
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