Cypriot · Authentic-ish Cypriot
Paidakia
264 kcal a serving, against 717 for the traditional version. That is 453 kcal off, or 63%, with 36.3g of protein. Serves 4. 30 minutes plus 2 hours marinating.
What the traditional version is
Classic paidakia means fatty lamb cutlets or rib chops, left fairly thick, rubbed with olive oil, lemon juice, garlic, oregano and salt. They marinate for a couple of hours, then hit the hottest charcoal you've got. When you turn them, the fire flares. When you eat them, the juices run down your arm and you don't care. The plate's wiped with a bit of bread to catch the fat, mint salad at the side, but the chops are the main event.
What changed, and what each change costs
900g lamb shoulder chops for 700g lean lamb leg steaks, all visible fat trimmed
You just can't win the numbers game with lamb chops. The swap lets you have generous grilled lamb, but without the whole mouthful of fat that drips down your chin and soaks the bread. You also get a bump in protein per gram. I slice the steaks into thick fingers to keep the grilling drama.
What it costs you. The rib bones, the melting fat, and the crust from the marrow all go out the window. Lamb leg is lean, a bit less forgiving, and can dry out if you're distracted at the grill. You'll know it the second you bite - it isn't paidakia, it's lean grilled lamb done in the paidakia style. If you want the real deal, accept the fat and the napkin bill.
Olive oil in the marinade cut from 50g to 15g
The lamb's already bringing plenty of richness, so you don't need to drown it. Cutting the oil is easy: it still coats the meat and carries the oregano and garlic, just without leaving a puddle.
What it costs you. Less fat, less lusciousness. The herbs stick less and the finished meat doesn't glisten quite the same way. But after a blast over hot coals you'll barely cry about it.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 717 | 264 |
| Protein | 37.7g | 36.3g |
| Fat | 60.9g | 11.2g |
| Saturated fat | 22.6g | 3.2g |
| Carbohydrate | 3g | 3g |
| Protein per 100 kcal | 5.3g | 13.8g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Cypriot prints the exact database row used for each ingredient, so any number here can be checked.
The method is in the book
Swapping out the lamb chops for leg meat sacrifices a lot. The bone, the fat, and the sense you've eaten something primal all take a hit. But you keep the main flavours - garlic, lemon, the woodsmoke - and you can eat a decent slab of lamb without feeling like you're mainlining mutton fat. The original is the one you want at the barbecue, but if you're keeping score, this will get you most of the way there. Sometimes "not quite paidakia" beats none at all.
The quantities and the method for this dish are in Authentic-ish Cypriot, along with 47 more. It is not out yet. The swap kit is free in the meantime.