Beef Souvlakia Grilled In Perfection!!! ????Μοσχαρίσια Σουβλάκια ???? #shorts
Greek Rib Eye Steak Souvlaki Recipe!!!
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How to Make the Best Shish Kebab! #shorts
Everything you need to know to make the best shish kebab or steak kabobs! This easy recipe comes with the best marinade!
FULL RECIPE ????
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INGREDIENTS:
???? ½ teaspoon garlic powder
???? 1 ½ teaspoon ground nutmeg
???? 1 ½ teaspoon ground green cardamom
???? 1 teaspoon allspice
???? 1 teaspoon paprika
???? Salt
???? Freshly ground black pepper more for later
???? 3 lb Top sirloin steak OR beef tenderloin fillet cut into 1 ½-inch cubes
???? 1 large red onion cut into pieces roughly the width of the meat
???? 2 green bell peppers cut into pieces roughly the width of the meat
???? 2 red bell or orange bell peppers
For the marinade
???? 1 large red onion thinly sliced
???? 2 lemons juice of
???? 1 cup Extra Virgin Olive Oil I used Private Reserve Greek EVOO
???? 1 cup dry red wine
#shishkebab #kebabrecipe #kebabs #grilledbeef #mediterraneandiet #mediterraneanrecipe #mediterraneanfood #summerrecipe #summerdinner #healthyrecipes #easyrecipe #grilling #grilled
Souvla - Lamb Souvla, Traditional Cyprus BBQ - Greek BBQ Lamb on Rotisserie bbq.
Souvla - Lamb Souvla to be exact. Traditional Cypriot BBQ lamb cooked on a rotisserie barbecue. Slow cooking BBQ'd Lamb Greek Style. A true Cyprus BBQ experience with meltingly delicious lamb shoulder.
Learn how to prepare and cook Lamb Souvla - large pieces of lamb shoulder cooked on a rotisserie Cypriot BBQ on large skewers over charcoal.
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Souvla = large pieces of meat on a very large stick”. It cannot get better than this; close your eyes and imagine… large pieces of lamb shoulder on a skewer, slowing turning on a rotisserie BBQ, sizzling over charcoal, the smell of smoke meandering through the air..
Now let’s clear something up – this isn’t a kebab, this is an event.
You may have heard the term ‘souvlaki’ which is Greek for small pieces of meat or vegetables on a small skewer. Souvla is the same but much larger and is perfect for having friends round for a barbecue.
Cooking meat on a stick over glowing embers has been done for a thousand years and with very good reason – it tastes bloody amazing! The reason I love cooking on a rotisserie BBQ is the food cooks evenly, comes out uber tender and succulent and because it is self-basting (i.e. all those lovely cooking juices keep basting the meat as it turns) it is packed with flavour.
This is my recipe for Lamb Souvla (lamb cooked on a large skewer using a rotisserie barbecue).
The lamb shoulder is cut up and put on a rotating spit over sizzling charcoal and is quite possibly one of the most natural and delicious ways to cook lamb, or any meat for that matter. The real trick is less being more.
There are a few points to note:
1. Buy the best quality lamb shoulder you can get.
2. Ask your butcher to chop the lamb shoulder into ‘fist’ sized pieces (you’ll get about 10 +/- chunks from an average sized shoulder), a good butcher will cut straight through the bone and that is perfect – you want the bone left in.
3. This recipe uses the long skewers (about 70cm long).
4. You want enough charcoal to last a few hours and the coals just turned white/ashened when you are ready to BBQ the lamb shoulder skewer.
This is less a recipe more a how-to. To be fair, this Greek BBQ lamb shoulder recipe couldn’t be easier but it does help if you have a TheoCooks BBQ to cook it on (alternatively you could cook this on a generic BBQ which I’ll take a guess at below ).
Lamb Souvla Ingredients:
1 lamb shoulder – cut into chunks by your butcher
3 tbl olive oil
2 tbl dried oregano
1 tbl sea salt flakes
1/2 tbl ground pepper
1 lemon for seasoning after it’s been cooked.
Lamb Souvla Method:
Place the lamb chunks into a bowl, add the olive oil, salt, pepper and oregano and mix to coat the meat.
Place one lamb chunk on a stable chopping board; rest the tip of the skewer on the meat (so the skewer is pointing vertically downwards) and then push hard so the skewer pierces the bone and goes through it. If it’s a really tough/thick bone just go as close as you can to it.
Continue until all pieces are on the skewer – try not to squash them next to each other to much. They should be touching but not crowded.
Place the skewer over the coals (adjust height to about 12 inches above the coals), turn the motor on and it should be ready in about 2 hours. But keep checking after 1.5 hours for doness.
You can tell when the meat is done as it will be more tender to the touch and you may notice some bones starting to protrude from the meat.
Once cooked simply hold the skewer with the point on a chopping board (vertically) and using a fork / back of a knife push down each piece of BBQ lamb shoulder until all are removed.
Put on a serving dish, gently cover with foil and let it rest for 15 minutes before serving – when ready to serve, give a little squeeze of lemon and another dusting of salt.
Now close your eyes again and inhale the joy of lamb souvla…
Goes well with tons of people, cold beer and something green (like a salad?) to avoid turning into a true caveman!
If you want your own TheoCooks BBQ like the one in the video – subscribe today to get an exclusive discount when they are launched (shhh…it’s next week!)
Greek style BBQ with some very large skewers, a spit, charcoal and some delicious lamb shoulder being slow cooked over charcoal.
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Skewer Kebab Maker Box How to make Arrosticini by Rostigrill
For more information please send a message to 727-798-3019
Skewer-Kebab Maker Box by ROSTIGRILL
Authentic Italian tradition from Abruzzo, Italy
This amazing skewer-kebab maker box is the perfect tool to prepare an assortment of skewered food in minutes. With this amazing cube you can indulge your imagination preparing a variety of skewers an kebabs; beef, poultry, fish, vegetables, cheese and fruits in just minutes.
Perfect shape, perfect size for a perfect bite!
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Using the skewer maker box with paolucci knife, you only need 100-bamboo skewer sticks 10 long and 3mm diameter (if the skewers are bigger than 3mm it won’t go thru the cube hole guides. The Paolucci knife is made specifically for the skewer maker box 9 blade with 1mm depth from the handle to the tip.
Product Features and specifications:
*Lightweight 4 lb
*Dishwasher safe
*Cube box frame: Stainless syteel gauge 1.5mm
*Covers: A composite of resin and polystyrene (Certified Food Use) with skewer holes and knife guide
*Dimensions: 6.5 x 6.5 x 6.5
*Ceramic/ polyurethane lid with knife guides for easier and precise cut
*Stainless steel square sheet for easy skewer removal and a stainless steel spike to pre-skewer the meat
Juicy Lamb Kebab Recipe
RECIPE: Hi Guys, today I’ll show you How to Make Grilled Lamb Skewers. Cook them on the stove top if you don’t have a grill. They will still taste great! I’ll show you both ways. LINK to Weber Kettle Grill:
Weber Kettle Grill How to Use Video:
This is boneless leg of lamb cut into 1.5 inch chunks. Yellow onion cut up and a few garlic cloves peeled. For the spices, salt, red chili powder, ground cumin and garam masala. Fresh lemon and oil. That’s all you need to make these simple skewers. To a food processor, add the onion and garlic. Juice the lemon, add that to the onion and garlic. Process until fine. Put down a clean kitchen cloth and place the processed mixture on the cloth. Wring out the juice into a bowl. Pour the juice over the lamb, add vegetable oil, the dry spices and mix well. Cover and refrigerate for at least 4 hours or overnight. Take the meat out of the fridge at least 30 minutes before cooking so it’s not icy cold. I’m using steel skewers, now if you’re using wooden skewers, make sure to soak them in warm water for at least 30 minutes so they’re not dry, soaking for 2 hours is better. Thread the meat on each skewer leaving ½ inch space between each piece of meat. I’m saving some of the meat so I can show you how to cook it in a pan on the stove. I don’t know why but every time I try to grill, it’s windy. But at least it wasn’t raining so I’m heating up this Weber kettle grill. If you want to see how to assemble and use this grill, I’ve done 2 videos on my other channel, bestkitchenreviews. While gas grills are more convenient, you can’t beat the taste of a charcoal grill. The coals are hot, I’ll cover the grill and let it get really hot. My grill is ready, I’ve put the grate on and cleaned it. Put the skewers on the grate directly over the coals. Baste with a little oil. And Grill on high heat for 5 to 7 minutes for medium rare to medium. Turn them halfway through cooking and baste with oil again. The lamb is boneless and cooks very quickly so watch them and don’t overcook. If you’re not sure when they’re done, use a meat thermometer. Take the skewers off the grill, cover lightly and let the meat rest for five minutes before removing from the skewers and serving. To make the meat in a pan, heat up a heavy bottomed pan like this cast iron. Put a little oil in and when it’s very hot, add the lamb pieces. By the time you’ve added all the pieces, it’ll be time to start turning them. Because the pan is so hot, there’ll be a nice crust on the lamb. Do leave space between the pieces and don’t overcrowd the pan, otherwise they’ll steam instead of sear. Make sure to turn on a vent or open a window. These cook very quickly, 5 to 7 minutes. Again, use a thermometer if you’re not sure when they’re done. They’re so juicy and taste just as good as the grilled meat. You can make these whether you have a grill or not.
Let me know how you like them in the comments below. Subscribe and I’ll see you next time. Thanks for watching!
Barbecued Pork Skewers - Food Wishes
When choosing pork for grilled skewers, most people go for the more tender, and more expensive loin or tenderloin, but if prepped properly, pork shoulder will work just as well, and is not only more affordable, but also produces a juicier, more flavorful final product.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Barbecued Pork Skewers, follow this link:
You can also find more of Chef John’s content on Allrecipes: