How to make Souvlaki - skewer Easy
Make souvlaki easy safe and fast with this machine!
you can buy at
Greek Lamb Souvlaki
Recipe ⬇️⬇️⬇️ or PRINT:
Lamb Souvlaki skewers are Greek kebabs with bold garlic-lemon-oregano flavour. Sensational flavours for lamb! The smell when they hit the grill are to-die-for. Make wraps with pita bread or plates with lemon rice! - N x ❤️
Lamb Souvlaki
1.2 kg/ 2.4 lb boneless lamb leg fat trimmed, cut into 2.5cm/1” cubes (~900g / 1.8lb after trimming)
1 tsp cooking/kosher salt
1/2 tsp black pepper
1 tbsp extra virgin olive oil
12 x 18cm/7” wooden or bamboo skewers (or metal), soaked in water for 30 min if cooking on BBQ
LAMB SOUVLAKI MARINADE:
5 garlic cloves finely minced
5 tbsp lemon juice
2 tsp lemon zest
2 tsp dried oregano
3 fresh bay leaves crushed in hand (or 2 dried kept whole)
1/3 cup white wine vinegar (sub apple cider, sherry or red wine vinegar)
3 tbsp extra virgin olive oil
1 tsp cooking/kosher salt
1. Coat lamb with the Marinade Ingredients in a bowl and marinate for 12 – 24 hours in the fridge. Thread onto skewers.
2. Stove: Sprinkle skewers with the salt & pepper. Heat the oil in a large skillet over medium high heat. Cook half the skewers for 3 min, turn then cook the other side for 3 min until nicely seared. Transfer to platter, cook remaining skewers.
3. BBQ: Drizzle skewers with oil, sprinkle with salt & pepper. Cook on medium high preheated BBQ (flat iron side) 3 min each side.
4. Pile onto platter and serve with warmed pita breads, Greek salad chopped small or finely sliced lettuce + tomato slices, with tzatziki or hummus. (For quick sauce, just use yogurt + olive oil + squeeze of lemon + salt + pepper).
The Best Prime Rib Beef Souvlaki Recipe
The Best Prime Rib Beef Souvlaki Recipe
500g Beef prime rib cut into 1/2 inch pieces
¼ cup Olive Oil
1 tbsp Garlic Granules
1 tbsp Dried Oregano
1 tbsp Mustard
1 tsp Salt
Lemon Wedges
Greek Marinade to taste
Soak wooden skewers for 30 mins in lemon juice or water
Place the meat, oil, and all the spices into a mixing bowl and mix to coat all the pieces of meat. Let rest for 1 hour ( you can go up to 24 hours, I find 24 hours gives the best flavor!
Skewer the beef about 3-4 oz per skewer.
Get your BBQ on High for 15 mins and just before you place the meat on the grill. Turn down the temp to Med as not to burn the outside before the meat is cooked! Cooked the skewers for 7-10 mins or until the internal temp reaches 145F
Remove and let rest for 5 mins and squeeze fresh lemon over and greek marinade and serve!
Get my gear here:
Camera Setup:
Camera Canon RP:
Lens 24-105 f4 R mount :
Lights Godox SL-60 :
Kitchen Gear:
My Knife:
My Cutting Board:
Kitchen Aid Mixer:
Induction Burner:
I make a small commission on these items I do this to help support the channel. Thank you for your support!
______________________________________
Pateron :
FaceBook :
Instagram :
Website : Https://wwwajhussey.ca
Beef Souvlaki BBQ Recipe - Shish Kebab Kebob Kabab Greek
Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
Perfectly moist and crispy succulent beef (Lamb is more common followed by pork) souvlaki skewers. Souvlaki is one of the most popular street foods in Greece and for good reason! Juicy and well seasoned meat garnished with cooling tzatziki sauce, served or wrapped in a delicious crispy and fluffy pita. For this traditional souvlaki recipe, the meat is first marinated to soak up all the wonderful Mediterranean flavours and then grilled, to get all crunchy, nicely coloured and juicy. Select some good quality beef and season with a selection of Greek spices like oregano and fresh thyme, coat with extra virgin olive oil and lemon juice and flavour with garlic and chopped onions. Marinading your souvlaki in the fridge for at least 4 hours will allow the aromas to infuse the meat and give it the desired flavours. Of course the best option is to grill the souvlaki (skewers) on a char-coal barbecue, to get them all crispy and smokey. However they also work great on a grill pan or in the oven, if you don’t have the time or space for a proper barbecue. As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
Souvlaki | Basics with Babish
#ad Thanks to The Singleton Single Malt Scotch Whisky for sponsoring this episode. To order a bottle for yourself, click here:
Babish Cookware on Amazon:
My playlist of preferred cooking tunes, Bangers with Babish!
Recipe: basicswithbabish.co/basicsepisodes/souvlaki
BCU TikTok:
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Subreddit:
Facebook:
Twitter:
Greek Chicken Souvlaki Recipe (Seasoned Chicken Kebabs)
This delicious chicken souvlaki recipe is lemon and herb marinated kebabs that are grilled to perfection and served up with tzatziki.
Souvlaki is a classical Greek dish and is marinated and grilled meat kebabs that are often served on the skewer, on pita bread, and always with tzatziki. Souvlaki translates to the word, “skewer.” Traditionally the meat would feature pork or lamb, but in the last century or so, chicken and beef have become popularized.
If you do some research on souvlaki, you’ll find that there are some nuances between the main seasonings and marinade.
Ingredients for this recipe:
• 3 pounds of 1” cubed boneless skinless chicken breasts
• ½ peeled and julienne large red onion
• 3 mashed garlic cloves
• Juice of 1 large lemon
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 ½ teaspoons dry oregano
• 1 teaspoon dry rosemary or thyme
• 1 teaspoon each paprika and cumin (optional)
• 1 tablespoon sea salt
• ½ teaspoon cracked black pepper
Serves 6
Prep Time: 10 minutes
Marinate time: 12 hours
Cook Time: 10 minutes
Procedures:
1. Add the chicken to a large bowl along with the onions, cloves, lemon juice, vinegar, olive oil, oregano, rosemary, optional ingredients, salt, and pepper, and mix thoroughly until completely combined.
2. Cover in plastic and keep in the refrigerator overnight or for up to 24 hours.
3. Preheat the grill to high heat, between 450° and 550° F.
4. Skewer the chicken meat between 8 10” skewers or until all of the meat has been skewered.
5. Place the souvlaki directly onto the hot grill about ½” to 1” apart from each other and cook for 4 to 5 minutes per side or until browned and cooked throughout.
6. Serve with lemon, tzatziki, and pita.
Chef Notes:
Make-Ahead: This is meant to be eaten as soon as it is done grilling. You can keep warm on a cookie sheet tray lined with parchment or wrapped in foil and keep in the oven on low heat for up to 30 minutes before serving.
How to Reheat: Place the desired amount of souvlaki directly onto a hot grill on high heat and cook for 2-3 minutes or until hot. Alternatively, you can place the souvlaki skewers on a cookie sheet tray lined with parchment paper and heat them in the oven at 375° for 5-7 minutes or until warmed. You can also remove the chicken from the skewer and heat it in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 4 days. Remove the meat from the skewer, cover, and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
You may also use de-boned chicken thigh or drum meat.
Feel free to cook on the skewers under the broiler in the oven.