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:
Beef Souvlaki Kebabs
Kebabs may be bite-size, but these Beef Souvlaki Kebabs from Chef Billy Parisi are bursting with flavor!
Marinating Heinen’s tender CARE Certified sirloin in herbs, garlic and red wine vinegar makes it savory, so it pairs well with fresh greenhouse-grown cherry tomatoes and homemade tzatziki sauce.
Serves: 6
Ingredients
For the Souvlaki
2 lbs. Heinen’s CARE Certified sirloin filets, cubed
3 garlic cloves, finely minced
2 Tbsp. red wine vinegar
¼ cup olive oil
1 Tbsp. dry rosemary
1 Tbsp. dry oregano
Juice of ½ lemon
1 red and green bell pepper, cut into 1” squares
½ red onion, peeled and cubed
2 cups cherry tomatoes
Salt and pepper, to taste
For the Tzatziki
1 cup Greek yogurt
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
2 tsp. fresh dill, chopped
¼ shredded cucumber
Salt and pepper, to taste
Instructions
1. For the souvlaki, mix together the sirloin, garlic, red wine vinegar, olive oil, rosemary, oregano, lemon and salt and pepper in a large bowl. Cover and marinate for at least 1 hour or overnight in the refrigerator.
2. Preheat the grill to high heat, between 450°F and 550°F.
3. Once the meat is done marinating, skewer it along with the vegetables to make 12 total skewers. 4. Be sure to alternate the meat cubes with the vegetables.
5. Add the skewers to the grill and cook for 2-3 minutes per side on all 4 sides, or until the desired internal temperature is achieved. Remove and let rest.
6. For the tzatziki, whisk together all of the ingredients in a medium-size bowl until combined.
Serve the skewers alongside the tzatziki.
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 ????
???? SUBSCRIBE TO THIS CHANNEL:
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
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.
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!
Like it - Share it
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
How to make souvlaki | Cooking souvlaki recipe | Cyprus food
Souvlaki is the most loved food in Cyprus. Learn how to make souvlaki that tastes delicious at home and impress everyone! I will tell you all the secrets and tricks that will help you make the most tender and succulent souvlaki you have ever tried! Easy!
I know many of you know very well how to cook souvlaki, but watch the video because you might learn something new. And write us in the comments your secrets and tricks if you want to share them with us or any questions! For the souvlaki today we will use pork. But you can also use lamb or chicken, they are made in the same way and about the same things apply. We will buy pork from the neck which is soft and little fatty, and optionally lamb fat (from tail) or pork belly to give more aroma and flavor to our souvlaki. If you do not want your meat to have fat you can use pork fillet. But the best choice for the traditional souvlaki that we all know and love is the pork meat from the neck.
When you buy the meat, make sure it’s color is light pink. This shows that it is fresh and tender. Make two compliments to your butcher to give you better meat! Cut the meat into approximately 4 cm cubes (it is 1.5 inches). You can ask them to cut it at the butcher shop for kebab in the size you want. Put it in a bowl with a little extra virgin olive oil, and aromatic herbs like rosemary and oregano if you have it, mix it and let it absorb the oil for a while.
There are two types of skewers we can use. The metallic ones, and the wooden ones that are disposable. If you are going to use the wooden ones, it is good to put them in water to swell for 1-2 hours before you pass the meat. We pass the meat from its center on the skewer, and we spread it with our hand so that it has the same thickness everywhere and is not pressed. On each skewer put 1-2 pieces of belly, 1-2 smaller pieces of fat and 4 pieces of neck. If you want, you can also add chopped onion, pepper or tomato on the spit, in between the meat. Add salt and we are ready for baking!
Put the coals on the grill and light them with tinder. We use charcoal made of natural wood, usually made of lemon tree. It takes about 25 to 30 minutes until they are ready. For two kilos of meat you will need three kilos of coals to be sure. Imagine the charcoal running out before the meat is cooked ... If you do not have a suitable grill you can light the coals on the ground and put two stones on the edges to cook the skewers on top. There is also the small disposable barbecue that you can buy from the supermarket, it costs about 6 euros. It contains everything you need to grill once.
You can also cook them on gas grills or in a grilling pan, or in the grill of your oven. They will certainly be delicious, but do not expect it to have the same effect as grilling on charcoal. We understand that the coals are lit and are ready for cooking when 2/3 of the quantity turn red and have been covered by a layer of ash (they are no longer black). Spread them with a stick and put the kebab on top. The distance that the skewer should have from the coals depends on the amount of coals we have and the heat they give. We keep only the amount of charcoal needed to cook the meat in about 15 to 20 minutes without burning it. We push the rest to the side because we may need them later.
Let it cook for a while and turn the skewers from the other side. Initially we will see the meat change color and turn white. If we see that it starts to burn at some point it means that we have to remove some of our coals or move the skewers higher so that they do not burn. We turne the skewers to cook on all sides. When the fat starts to melt from the meat and falls on the burning coals, if a fire breaks out we must immediately throw a little water to extinguish it because the meat will turn black. Or we can take the kebab off the coals until the fire goes out and put them back. If we see that the heat from the coals is decreasing and it is not enough for the souvlaki to continue to be cooked, we can add some of the lit coals that we have removed before.
I will tell you a secret to make your souvlaki even softer, used by professional chefs. In the middle of the cooking, remove the skewers from the coals and wait for 10-15 minutes and then put them back on the coals and continue cooking normally. When the meat is away from the coals it continues to cook with the heat it has already received without getting dry. In the last minutes, I spread them with a sauce that I prepare in advance with mustard, lemon juice, olive oil and oregano. It makes them very delicious, try it and you will love it too.
We understand that they are ready when they get a dark brown-golden color. The more well done we want them, the darker their color will be.
Thank you for watching!
Like this video and subscribe on our YouTube channel for more videos like this
#Souvlaki #Howtomakesouvlaki #Souvlakirecipe