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)
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By: tonyanthony
Its All Greek
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By: LowNotes
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British Pie Week | AGA
British Pie Week takes place in early March every year and celebrates everything pie related.
AGA Demonstrator Naomi Hansell joined us live to talk all things pie and showed us how to make a delicious Chicken and Ham Pie in the AGA.
The AGA is brilliant for pies as the cast-iron ovens radiate heat for evenly baked, crispy pastry with no soggy bottoms in sight!
#aga #pies #baking
Find Naomi's Chicken & Ham Pie recipe here –
Find the cookware we used in this video here:
Portmeirion for AGA Pie Dish - Portmeirion for AGA Gratin Dish -
AGA Cast-Iron 16cm Casserole -
AGA Stainless Steel Sauce Pot -
Olive Wood Rolling Pin - Cold Plain Shelf -
Walnut Serving Board -
Portmeirion for AGA Roaster with Pouring Lip -
0:00 British Pie Week
3:24 Chicken and Ham Pie pastry
14:45 Chicken and Ham Pie filling
24:11 Finishing your pastry
29:24 Baking the pie in the AGA
32:16 Shrinkage
36:15 Serving your pie
41:28 Can you prepare and freeze a pie in advance?
42:24 Cooking a pie in a 2-oven AGA
43:00 Pie ideas for a dinner party
45:41 Pies for vegans
48:08 Potato or pastry topping
51:09 Why is the AGA so good for cooking pies?
52:00 Pies for the family
Greek Pork Souvlaki Like in Greece | Christine Cushing
The ultimate Greek beach - paralia, food joy for me is grilled souvlaki kebabs on a soft pita. With every bite you will think you are on the beach in Greece. Recipes for Greek pita bread, Greek fries & tzatziki are all here . You'll love it. FULL RECIPE BELOW.
Links from the video:
Mastering Greek Pita Bread:
Greek Tzatziki Sauce:
Greek Fries in Olive Oil with Feta Cheese:
Check out these other delicious #GREEKFOOD videos:
Melomakarona - Greek Honey Cookies You'll Be Obsessed With:
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Snowball Cookies Santa Will Love - Greek Christmas Cookies | Kourabiedes:
Spanakopita - Hand Made Phyllo Spinach Pie:
Greek Lemon Potatoes:
Greek Chicken Gyro:
Pastitsio, my Dad's special - Greek Lasagna:
Best Baklava Recipe:
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Best Greek Moussaka - my Dad's 5 Secret Recipe:
Saganaki - Greek Flaming Cheese OPA:
Best Garlic Shrimp Greek Style in 30 min:
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RECIPE: GRILLED PORK SOUVLAKI
1/4 cup, extra virgin olive oil (60 ml), divided
2 cloves garlic, sliced and gently sautéed in olive oil and chopped
1 tsp. dried Greek oregano (5 ml)
2 tbsp. chopped fresh parsley (30 ml)
Grated zest and juice of ½ lemon
2 pork shoulder chops, cut into 2 “ strips, large fatty pieces trimmed
sea salt and freshly cracked black pepper
½ tsp. smoked paprika ( 2.5 ml)
½ tsp. onion powder (2.5 ml)
Tzatziki, for serving
Pita bread, for serving
Bamboo or wooden skewers , soaked in water for 30-60 minutes
In a large bowl, combine pork pieces, ½ the olive oil, sautéed garlic, oregano , paprika, onion powder , lemon zest, salt and pepper. Cover and refrigerate for 30 minutes. If using wooden skewers soak them in water while pork is marinating to prevent burning.
Combine the rest of olive oil with lemon juice in a small bowl and whisk to blend.
Preheat bbq to high and brush well to thoroughly clean.
Thread pork evenly onto 4 skewers. Reduce bbq to medium high and lay skewers on grill for approximately 12-15 minutes, turning every 3-4 minutes to ensure even browning. Brush evenly with olive and lemon mixture and remove from grill. Sprinkle with fresh parsley and serve with warmed pita , tzatziki and tomatoes.
Makes 4 souvlaki
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#souvlaki #porksouvlaki #greekfood
Individual Beef Wellington BUT BETTAH!
#IndividualBeefWellington #BeefWellington #CookingtheClassics
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INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
for the Duxelle:
3 tablespoons unsalted butter
1 tablespoons avocado oil
2 tablespoon fresh thyme leaves
3 large shallots - thinly sliced
12 ounces wild mushrooms - finely chopped
kosher salt / freshly ground black pepper
4 garlic cloves - minced
2 tablespoons Worcestershire sauce
for the filets:
4 (8-ounce) filet mignon steaks (2-inches thick) - pat dry
2 tablespoons avocado oil
puff pastry from scratch or 1 (17.3 ounce) package puff pasty - thawed
all-purpose flour
2/3 (5.2 ounce) package boursin gournay cheese
1 egg - beaten
for the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 garlic cloves - minced
1/4 cup good quality madeira wine (from a liquor store)
2 cups homemade or good quality beef stock
1 tablespoon fresh thyme
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Delia's Classic Christmas
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Freezing Makes The Perfect Beef Wellington Foolproof & Easy
Ice is the ultimate insulator, and makes baking the perfect beef Wellington easy and foolproof.
PRODUCT LINKS
Combustion Predictive Thermometer:
Pastry Lattice Cutter:
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Waygu Beef Tallow:
RECIPE
Center-cut beef tenderloin, ~900g
Puff pastry sheets, two ~400g sheets
Cremeni mushrooms, ~600g
Shallots, ~200g
Lardo, ~32 thin-slices
Dijon mustard, ~25g
Whole egg, 1
Thyme, ~8 to 10 sprigs
Oregano, ~4 to 5 sprigs
Rosemary, ~4 sprigs
Maderia, ~100g
Salt, as needed
Black pepper, as needed
Beef tallow, as need for frying (optional)
Canola oil, as needed for frying
All purpose flour, as needed
Non-stick parchment paper
Plastic wrap
Steps
1. PREPARE THE BEEF by trimming and season with 1% of its weight in salt. Wrap the meat and salt tightly in plastic wrap, package for sous vide, cook at 130°F (55°C) for 3 hours, and then refrigerate until cold. Shallow-fry in an oil at 400°F (205°C) for 60 to 90 seconds to develop a medium-brown crust. Blot off excess oil, then chill and keep refrigerated until needed.
2. PREPARE THE DUXELLES by finely chop the shallots and mushrooms. Cook the mushroom and shallots together over medium-low heat. Season with salt and pepper to taste. Add sprigs of thyme and oregano and cook until the mixture looks dry. Deglaze with Maderia and continue cooking until mixture is dry.
3. PREPARE THE CURED-MEAT WRAPPER by laying out the slices of lardo (or prosciutto) on nonstick parchment. Work left to right and then bottom to top, and overlap each slice so they'll hold together as a solid sheet.
4. SPREAD THE DUXELLES LAYER over the cured meat sheet using an offset spatula to make an even layer about 0.25in / 6mm thick. Leave about an inch of the cured meat uncovered at the top of the sheet so that it can close the wrapping.
5. WRAP THE BEEF using a long sheet of plastic wrap.Use two overlapping sheets of plastic wrap for enough width if necessary. Coat the beef tenderloin with a thin layer of mustard, and then place it onto the duxelles about one-third of the way up. Use the plastic wrap to roll things up. As you do, peel back some of the parchment paper so that the other end of the cured meat will overlap onto itself and seal the roll closed. Use the plastic to wrap tighten the roll, and refrigerate while preparing the puff pastry.
6. WRAP IN SHEET OF PUFF PASTRY a few inches wider than the meat roll, and long enough to wrap around the meat roll. Brush the sheet with egg wash, then wrap the pastry tightly around the meat roll. Pinch the ends closed and trim as necessary. Egg wash the surface and cover with the puff pastry lattice (optional). Make a hole for a wireless thermometer (optional) and wiggle the probe to make the hole a bit oversized (it will shrink during freezing! Wrap in plastic wrap and freeze until ready to cook and serve.
7. BAKE THE WELLINGTON's CRUST in a convection oven preheated to 450°F (230°C). Unwrap the Wellington, let the pastry thaw for a few minutes and then brush with egg wash. Add rosemary sprigs to the lattice windows if you want. REINSERT the Predictive Thermometer into the hole and then bake until the crust is dark golden brown and the surface sensor just beneath the crust has reached 190 °F (88°C), which means the crust has cooked through. This takes about 40 minutes. Note, rotate the Wellington as needed for even browning and reduce the oven temperature to 350°F (175°C) if the crust is starting to look too dark too quickly.
8 FINISH HEATING THE BEEF once the crust is fully baked. Crack the oven door and reduce the oven temperature to below 200°F (93°C), and ideally close to 150 °F (65 °C). Let the meat continue to heat through until the core is at least 105 °F (40 °C), which will take another 40 minutes.
Use advanced mode on the Predictive Thermometer to see the temperatures from all 8 sensors to get a sense of the different temps inside the Wellington. Don't let the surface of the meat exceed 120°F (49°C) during this step, as it will continue to heat to about 130°F (55°C) while the Beef Wellington rests before slicing.
8. SLICE AND SERVE the Beef Wellington!
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