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How To make Nicholas' Souvlaki
Leg of Lamb or Pork 1/2 c Olive Oil
2 x Lemons
1/2 c White wine-dry
1 1/3 x Onions,chopped fine
2 x Cloves of garlic,pressed
1 pn Greek oregano
1/4 ts Salt
1/4 ts Pepper
1 pk Bamboo skewers
Place meat in large container ( not aluminum ); pour marinade over meat & stir. Marinate overnite or up to 2 days. Soak bamboo skewers well in water. Place 3 or 4 cubes of marinated meat on each skewer. Grill over charcoal until done to your liking (Medium rare to Medium well for Lamb;Well done for pork.) --Don't overcook or you will dry out the meat. If serving for a large party & you don't want to be grilling at the last minute,earlier in the day grill to rare & then dip in marinate & arrange in a baking dish. Cover and bake to finish cooking to desired doneness just before serving. This is another recipe from Cecile Tenery Deriman's " Our Greek Family Cookbook,March 1991" CeCE's pal,John
How To make Nicholas' Souvlaki's Videos
Greek Souvlaki
Akis comes along with this delicious pork kebab recipe. Tender pieces of meat tossed in herbs and grilled on skewers until beautifully golden. Serve in warm pita bread and top with juicy tomatoes, onions and a good dollop of spicy tzatziki sauce. Full of flavour, wonderfully filling and the perfect food to serve at parties.
For more of Akis’ delicious recipes check out his channel here:
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0:00 - intro
0:34 - choosing high quality meat
0:56 - slicing the meat
1:55 - how to make gyros seasoning
2:45 - season the gyros
4:16 - stick it on the rotisserie
5:40 - fire up the BBQ
6:36 - first time slicing
7:50 - building gyros sandwich
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Chicken Souvlaki
Fresh cut chicken, skewered and seasoned with Greek spices, cooked over open flame, served with french fries, Greek salad, tzatziki sauce and pita bread.
Nick The Greek: nickthegreeksj.com/
Menu: nickthegreeksj.com/menu
Locations: nickthegreeksj.com/locations
Chicken Souvlaki on Cypriot BBQ (chicken kebabs) by Theo Michaels - Greek BBQ
Chicken Souvlaki cooked on a traditional Cypriot BBQ. Delicious Greek Chicken Kebabs (also known as Chicken Souvlaki) the ultimate BBQ food!
Subscribe now for more!
Check out TheoCooks.com for more recipes and videos!
My chicken souvlaki recipe couldn’t be easier and comes with a smoky flavour that works great on the BBQ. Souvlaki is Greek for small pieces of meat cooked on small skewers and my chicken souvlaki is smoky, charred on the outside and moist on the inside.
Whether you want to call them chicken souvlaki, chicken skewers, or chicken kebabs (or chicken kabobs) it all equals the same thing; chicken cooked quickly over charcoal on a skewer. The great thing about cooking food this way is not only does it cook quick, but there are literally dozens of souvlaki combinations; whether it be pork souvlaki, fish, meat, vegetables or even fruit.
Mixed Souvlaki by Theo Michaels
The trick with most souvlaki recipes is to cook the meat or fish over a high heat on a rotisserie. As the chunks of food are usually a couple of inches square (give or take) they sear quick to give some lovely caramalization to the outside and just cooked in the middle to keep it moist.
The biggest mistake people make is overcooking souvlaki or kebabs – the charcoal is HOT! The food is small – usually 10 minutes is enough.
But the cool thing is you can make lots of different varieties
Anyway, lets check out my chicken souvlaki recipe (I’ll be putting up the recipes for all the skewers you can see soon!).
Chicken Souvlaki Ingredients:
2 chicken breasts cut into 2 inch cubes
Juice and zest half lemon
1 clove garlic finely chopped
Pinch sea salt & pepper
2 tbl olive oil
1/2 tbl smoked paprika
Chicken Souvlaki Method:
Add all the ingredients together in a bowl and give it a good mix to combine everything. You can leave this for a couple of hours to infuse or just get on with it!
Add each piece of chicken to a small skewer pushing each one on so they are touching but not crowded. For any thin pieces of chicken you may need to fold the piece to skewer it.
Place the skewers over the charcoal, turn on the motor and let them turn.
You will want to check them after about 6 or 7 minutes as depending on the size of your chicken and heat of your coals they will be done really quickly.
The easiest way to see if they are done is to turn off the rotiesserie, take a knife and just slice into one of the chicken pieces. If it is pink leave it for another couple of minutes. But as soon as it is cooked through remove from the heat.
I can’t emphasise this enough.
Chicken breast is incredibly lean and can dry out if you leave it on too long. When I say too long I mean a couple of minutes. So keep an eye on them and as soon as they are done whip them off!
If you do, you are rewarded with succulent pieces of chicken, slightly charred on the outside, moist on the inside and perfect to dive into!
Goes well with a soft wrap, drizzle of Greek yoghurt, sprinkle of onions and tomatoes.. enjoy!
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How to Make Authentic Greek Souvlaki
Quick video for how to make homemade, Greek-style souvlaki in 15 minutes. All you need is some pork, oregano, salt, pepper, garlic and Greek music to play in the background ;)
Be sure to like, comment, and subscribe!
The Olive Grove - Global Journey
Sound recording
1:31 - 3:49 play match
The Orchard Music
On behalf of: Global Journey
Simple pork souvlaki and Greek salad better than delivery
A healthy Mediterranean style dinner without the hassle! Chef Stefano Faita's simple twist on pork souvlaki and Greek salad. You can easily make the skewer with chicken or eggplant!