How To make Fresh Tuna Souvlaki
2 4 bay leaves
1 clove garlic,
crushed and peeled
1/2 teaspoon kosher salt
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Freshly ground black pepper to taste 1 1/4 pounds fresh tuna steak, :
trimmed of skin
and any dark portions, cut into -- 1 1/4inch cubes Lemon wedges for garnish
In a bowl, cover bay leaves with water; let soak for 30 minutes. If using wooden skewers for the souvlaki, soak four 10inch skewers in water as well. With the side of a chef's knife, mash garlic with salt. Transfer to a small bowl and whisk in lemon juice, wine, oregano, oil and pepper. Measure out 3 tablespoons and reserve for basting. Place tuna in a shallow glass dish and pour the remaining marinade over it, turning to coat. Cover and marinate in the refrigerator for 20 to 30 minutes, turning often.
Meanwhile, prepare a charcoal fire or preheat a gas grill.
Thread the marinated tuna onto skewers, placing a soaked bay leaf between each piece of fish. Grill the souvlaki, covered, turning several times and basting the browned sides with the reserved marinade, until the tuna is opaque in the center, 8 to 12 minutes. Serve with lemon wedges.
How To make Fresh Tuna Souvlaki's Videos
Greek Souvlaki Pita
This Greek souvlaki pita features marinated and grilled boneless chicken breast and vegetables wrapped in warm flatbread. Make this Greek street food recipe on your grill for a healthy summer meal!
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Ingredients
1.5 lbs boneless skinless chicken breasts
1/4 cup olive oil
1 lemon (juiced, 3 tbsp)
2 garlic cloves, minced
1 tbsp dried oregano
1/4 tsp kosher salt
1/4 tsp ground pepper
Garnish/Serve
1 small red onion, sliced
2 plum tomatoes, sliced
Tzatziki Sauce
Warm pita
Lemon slices
Instructions
Cut chicken into bite size pieces and transfer to gallon size zip top food storage bag.
Mix together the marinade ingredients and pour over chicken. Squeeze air out of bag and seal. Toss chicken to coat and marinate 45 minutes, 2 hours tops (See Note 1).
Remove chicken from marinade and thread on to metal skewers. DO NOT pack the meat chunks tightly (See Note 2).
Preheat grill to medium-high. Clean and oil your grill to prevent chicken from sticking.
Cook the chicken skewers for 8-10 minutes, turning until golden brown on all sides. Baste at least once with reserved marinade and discard remaining. Chicken is done when thermometer reads 155°F (chicken will continue to cook). Allow chicken to rest 5 minutes before serving. Heat pita on grill to warm up and soften.
Serve warm pita with divided chicken, Tzatziki Sauce, tomatoes, onion slices and squeeze lemon on top.
Notes
1. Chicken should be marinated for 45 minutes to 2 hours tops otherwise chicken will start to break down and the texture will be mushy.
2. I use metal skewers, but if using wooden ones, cut long wooden skewers to fit your grill or grill pan and then soak them in water for 30 minutes. This will prevent the wood from burning.
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Really good Fish Cakes
You'll find faster fish cake recipes out there. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the garlic-chilli-green onion-thyme sautéed in butter that's mixed through the potato is just divine!
PRINT RECIPE:
The Ultimate Chicken Souvlaki | Everyday Gourmet S11 Ep05
As seen on Everyday Gourmet.
NO PEELING YOUR CUCUMBERS for this 5-Ingredient Easy Vegan Tzatziki sauce recipe. Delicious in wraps
5-Ingredient Easy Vegan Tzatziki sauce or dip made with gut-healthy plant-based yogurt and refreshing cucumber. Drizzle on wraps or serve as a dip with flatbread or veggie sticks. Tangy, delicious, and dairy-free.
Recipe for homemade cashew yogurt and tzatziki are on my website. Linked on my youtube page @cookingforpeanuts
Tuna cakes with Tzatziki
A taste of the Greek Islands!
Makes 12
For the tzatziki:
½ a large cucumber
½ tsp salt
150g non-fat Greek yoghurt
2 tsp lime juice
1 tbsp fresh coriander, chopped
For the tuna cakes:
2 tbsp vegetable oil
2 shallots, peeled and roughly chopped
2 tbsp soy sauce
4 x 120g tins of John West Tuna No Drain
1 tbsp fresh ginger, grated
1 egg, beaten
2 spring onions, finely chopped
1 tbsp breadcrumbs
2 tsp sesame oil
3 tbsp coriander, chopped
1. Slice the cucumber in half lengthwise and use a teaspoon to scrape out the seeds. Coarsely grate the cucumber into a sieve placed in the sink. Sprinkle over the salt and leave to sit for 10 minutes, then squeeze out as much water from the cucumber as possible.
2. Mix the grated cucumber with the remaining tzatziki ingredients. Refrigerate until needed.
3. Heat half of the oil in a frying pan over a medium-high heat and cook the shallots for 5-7 minutes until softened. Add the soy sauce and remove from the heat.
4. Add the shallots to a mixing bowl along with the remaining ingredients for the tuna cakes.
5. Divide the mixture into 12 and shape into small cakes. Heat the remaining oil in the pan over a medium-high heat and cook the tuna cakes for 5-7 minutes until golden brown and cooked through.
6. Serve hot or warm with the tzatziki on the side.
The $2 Gyro | But Cheaper
Homemade pork souvlaki and homemade pita bread makeup for my inability to pronounce gyro.
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