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.
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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.
Easy Moroccan lamb skewer recipe, cooked over charcoal
Super tasty Moroccan lamb recipe, cooked over lump charcoal on a Weber Go Anywhere.
In this episode of Schueys BBQ Taste Buds Travel, I’m going to teach you how to make an easy Moroccan lamb recipe.
I'll show you the ingredients and techniques that will have your taste buds travelling all the way from your backyard to Morocco!
This is a great recipe for when you want to impress your friends and family with your cooking skills. It's also really easy, so if you're looking for something different that can be prepped in the morning and cooked later that day, this is the perfect video for you!
As always I run through the selection and trim, the seasoning, BBQ set up and cooking times and temps. All you need to do is grab a drink, sit back and watch.
Lamb Skewer Ingredients:
1kg (2.2lbs) of lamb back strap
¼ cup Olive oil
¼ cup of chopped parsley
1 teaspoon of Kosher salt
½ teaspoon of Black pepper
1 tablespoon of smoked paprika
1 teaspoon of cumin
2 teaspoons of ground coriander
4 garlic cloves (crushed)
1 tablespoon of lime juice
Veggie Skewer Ingredients:
2 x red onions
2 x zucchini
16 x cherry tomatoes
2 x yellow capsicum
Serving:
2 x limes (cut into quarters)
Items Used:
Trimming knife
Weber Go Anywhere
Chimney Starter
Instant read thermometer
100mm riser from rub and grub
Feeds: 8
Preparation Time: 20 minutes
Marinating Time: 4 Hours
Cook Time: 16 minutes
Cuisine: Moroccan
Hydration: 1 x beer
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With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
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Juicy Lamb Kebab Recipe
RECIPE: Hi Guys, today I’ll show you How to Make Grilled Lamb Skewers. Cook them on the stove top if you don’t have a grill. They will still taste great! I’ll show you both ways. LINK to Weber Kettle Grill:
Weber Kettle Grill How to Use Video:
This is boneless leg of lamb cut into 1.5 inch chunks. Yellow onion cut up and a few garlic cloves peeled. For the spices, salt, red chili powder, ground cumin and garam masala. Fresh lemon and oil. That’s all you need to make these simple skewers. To a food processor, add the onion and garlic. Juice the lemon, add that to the onion and garlic. Process until fine. Put down a clean kitchen cloth and place the processed mixture on the cloth. Wring out the juice into a bowl. Pour the juice over the lamb, add vegetable oil, the dry spices and mix well. Cover and refrigerate for at least 4 hours or overnight. Take the meat out of the fridge at least 30 minutes before cooking so it’s not icy cold. I’m using steel skewers, now if you’re using wooden skewers, make sure to soak them in warm water for at least 30 minutes so they’re not dry, soaking for 2 hours is better. Thread the meat on each skewer leaving ½ inch space between each piece of meat. I’m saving some of the meat so I can show you how to cook it in a pan on the stove. I don’t know why but every time I try to grill, it’s windy. But at least it wasn’t raining so I’m heating up this Weber kettle grill. If you want to see how to assemble and use this grill, I’ve done 2 videos on my other channel, bestkitchenreviews. While gas grills are more convenient, you can’t beat the taste of a charcoal grill. The coals are hot, I’ll cover the grill and let it get really hot. My grill is ready, I’ve put the grate on and cleaned it. Put the skewers on the grate directly over the coals. Baste with a little oil. And Grill on high heat for 5 to 7 minutes for medium rare to medium. Turn them halfway through cooking and baste with oil again. The lamb is boneless and cooks very quickly so watch them and don’t overcook. If you’re not sure when they’re done, use a meat thermometer. Take the skewers off the grill, cover lightly and let the meat rest for five minutes before removing from the skewers and serving. To make the meat in a pan, heat up a heavy bottomed pan like this cast iron. Put a little oil in and when it’s very hot, add the lamb pieces. By the time you’ve added all the pieces, it’ll be time to start turning them. Because the pan is so hot, there’ll be a nice crust on the lamb. Do leave space between the pieces and don’t overcrowd the pan, otherwise they’ll steam instead of sear. Make sure to turn on a vent or open a window. These cook very quickly, 5 to 7 minutes. Again, use a thermometer if you’re not sure when they’re done. They’re so juicy and taste just as good as the grilled meat. You can make these whether you have a grill or not.
Let me know how you like them in the comments below. Subscribe and I’ll see you next time. Thanks for watching!
Greek Pork Souvlaki - Souvlakia | ggmix
Souvlaki or souvlakia is a Greek Cypriot street food of bbq pork that's seasoned with the magic ingredient oregano, that's snuggled inside a warm toasty pitta with heated onions, crisp, crunchy cabbage, refreshing cucumber, sweet juicy tomatoes and a sprinkling of parsley and we mustn't forget a generous amount of lemon juice to freshen everything up. This is my favourite meal and I hope you enjoy it as much as I do (,)
For the written recipe and ingredients visit
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Souvlaki Beef Skewers
This marinated Greek souvlaki beef is charred, juicy, and smells so flavorful that cooking it is as fun as eating it. These kabobs are perfect for group BBQs or outdoor lunches.
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Ingredients
For the beef marinade
1 lb top sirloin beef cut in 1-inch cubes
1 tablespoon dijon mustard
1 lemon juice
1 lemon zests
½ tablespoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 garlic clove minced
3 tablespoons olive oil
Salt and pepper to taste
For assembling the skewers
1 green bell pepper cut in 1-inch cubes
1 red bell pepper cut in 1-inch cubes
1 large onion cut in 1-inch cubes or petals
1 tablespoon olive oil
salt and pepper
*SEE MORE RECIPES*