Classic Souvlaki Recipes

Steps:

• To marinate meat: Cut tenderloin into bite-size chunks and put into a Tupperware with remaining marinade ingredients.
• Swish everything around to distribute, put in fridge and forget for a day (this long marination is not absolutely necessary- but longer means more flavour. If you haven't the time, just do what you can).
• When ready to BBQ, skewer meat onto metal or wooden skewers (remember to soak the wooden skewers in water for at least 1/2 an hour first) and bbq until the meat is nicely brown all over, and you know you can't possibly wait any longer to eat.
• To prepare the fixings: As you are barbecuing the meat, brush as many pita breads as there are souvlaki generously with olive oil and put on the bbq to crisp slightly or alternatively, into a hot frying pan, and cook about 30-45 seconds per side or until starting to brown and give off a yummy,'toasty' smell.
• Here is the 'technique' part.
• Have cut some squares of foil a bit larger than the pita breads.
• Put a square in the palm of your hand and lay a pita in the centre sitting in your flat palm.
• Take a skewer of meat and place in center of pita.
• Squeeze palm shut around meat to get a grip with the pita and pull out skewer, leaving meat inside the bread.
• Open up your palm slightly, making the pita gape open and throw in some onion, slices of tomato, a good dollop of tzatziki, some parsley, along with a healthy shake of salt.
• Roll sandwich up by squeezing palm again (gently this time as the salad stuff is inside) and enclosing neatly with the foil, giving a twist on the bottom so no yummy juices drip out onto your clothes as you are eating this!
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• To freeze: Place meat and marinade in a freezer bag or rigid freezer container.
• To serve: Thaw in fridge overnight and proceed with cooking directions.

Steps:

• Over a medium bowl, zest the lemon, making sure you do not grate any of the pith (white part of the peel). Add the juice of the lemons.
• Mince the garlic and add it to the bowl. Next, add the olive oil, oregano, spearmint, salt and pepper. Mix well. Reserve one third of your marinade to brush on your kebabs before serving.
• Cut the red onion into quarters, separate each one into 3 or 4 sections and then set aside.
• Cut the chicken in 1½-inch cubes and add to the bowl with the lemon, oil and herbs. Mix well to coat the chicken with the marinade, then cover with plastic wrap and refrigerate for 4-6 hours (another trick is to mix them all in a large, zip-lock-style bag, tossing regularly).
• Prepare a grill or set a grill pan over two burners and heat over medium-high heat. Loosely thread the pieces of chicken onto the skewers, alternating the chicken with sections of onion. Sprinkle both sides of the chicken kebabs with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning a couple of times, until the chicken has nice grill marks and is cooked through. Brush some of the reserved marinade on the hot kebabs and remove to a serving plate. Cover loosely with foil to keep warm.
• Place the pita on the hot grill until just heated through.
• To serve, cut the pita into wedges and arrange on the plater, alongside some tzatziki sauce (made with Fage yogurt), chopped red onions, cubes of Greek Feta cheese, grape tomatoes cut in half. Generously sprinkle with some dried oregano. Add the warm kebabs on the platter and serve right away. Enjoy a real Greek feast!

Steps:

• Mix together lemon juice, olive oil, soy sauce, oregano and garlic in a large container.
• Add Pork, onions, and peppers mixing well.
• Cover the mixture and put in refrigerator for 3 hours.
• Using skewers that have been soaked in water thread on peppers, onions, and meat.
• Preheat barbecue for medium.
• Lightly oil grate.
• Cook for 10-15 minutes, turning skewers often.
• Cook to desired doneness.

Steps:

• Combine spices and oil and press into meat on both sides.
• Cut meat into 1 inch cubes and toss with lemon juice and let stand for 5 minutes.
• Thread on skewers.
• Broil or grill for about 5 minutes, turnning once.
• Do not overcook.
• Combine sauce ingredients and serve with Souvlaki.

Steps:

• Place pork tenderloin cubes into a gallon-sized resealable bag.
• Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.
• Let pork marinate in the refrigerator for at least 1 day, up to 5 days.
• Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

Steps:

• In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

Steps:

• Soak 8 wooden skewers in water for at least 1 hour.
• In a bowl, toss together pork cubes, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper.
• Cover and refrigerate for 3 hours or overnight.
• Place 5 pieces of meat on each skewer.
• Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done.
• Serve immediately in a pita, topped with shredded salad.
• For the shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil, red wine vinegar, oregano, and salt and freshly ground black pepper, to taste in a large bowl, taste and adjust seasonings.