The $2 Gyro | But Cheaper
Homemade pork souvlaki and homemade pita bread makeup for my inability to pronounce gyro.
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Full Recipe:
Greek Beef Souvlaki Skewers
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Ingredients
2 and 1/2 - 3 pounds top sirloin steak, cubed
1 onion
3-4 bell peppers
1 and 1/2 teaspoons salt (or to taste)
freshly cracked black pepper to taste
The Marinade:
1/2 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lemon juice
4 garlic cloves, grated
2 teaspoons dried oregano
Serve with tzatziki sauce
Instructions
Combine all of the marinade ingredients in a bowl and whisk together. Set aside
Cut the steak into about 1 and 1/2 (4cm) inch cubes and place them into a large bowl. Season with salt and black pepper and pour the marinade on top. Toss together and allow the meat to marinate for at least an hour or in the refrigerator overnight.
If using wooden skewers, soak them in water an hour ahead of grilling.
Cut the onions and bell peppers about the same size as the beef.
Thread the meat and veggies onto the skewers.
Heat the grill over medium-high. Brush the grates with oil.
Grill the skewers about 4 minutes per side or until the meat is cooked as desired.
Brush the skewers with the marinade before changing sides.
Transfer the skewers to a platter. Allow them to rest for 5 minutes before serving.
Serve the beef skewers with toasted bread and tzatziki.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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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.
Beef Souvlaki BBQ Recipe - Shish Kebab Kebob Kabab Greek
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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 -
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How To Make Beef Souvlaki !!!
Today I am going to teach you guys how to make,
“BEEF SOUVLAKI “ or “STEAK SOUVLAKI “,
It’s a simple & fast moving recipe with some cool tips to follow to make your dish a success!!!
STEAK MARINATE:-
5lbs NY Strip Steak
4 TBL SPN Lemon Juice
4 TBL SPN Oil
1 TBL SPN Salt
1 TBL SPN Garlic Powder (granulated)
1 TBL SPN Coriander Powder
1 TBL SPN Paprika
1 TBL SPN Ground Cumin
2 TSP BLK Pepper
TZATZIKI / YOGURT SAUCE:-
1 Cucumber (seeded)
2 Cups Greek Yogurt (whole Milk)
1 TSP White Vinegar
2 TSP Olive Oil
1 TSP Salt
2 TSP Dried DILL
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.