Greek Lamb Souvlaki
Recipe ⬇️⬇️⬇️ or PRINT:
Lamb Souvlaki skewers are Greek kebabs with bold garlic-lemon-oregano flavour. Sensational flavours for lamb! The smell when they hit the grill are to-die-for. Make wraps with pita bread or plates with lemon rice! - N x ❤️
Lamb Souvlaki
1.2 kg/ 2.4 lb boneless lamb leg fat trimmed, cut into 2.5cm/1” cubes (~900g / 1.8lb after trimming)
1 tsp cooking/kosher salt
1/2 tsp black pepper
1 tbsp extra virgin olive oil
12 x 18cm/7” wooden or bamboo skewers (or metal), soaked in water for 30 min if cooking on BBQ
LAMB SOUVLAKI MARINADE:
5 garlic cloves finely minced
5 tbsp lemon juice
2 tsp lemon zest
2 tsp dried oregano
3 fresh bay leaves crushed in hand (or 2 dried kept whole)
1/3 cup white wine vinegar (sub apple cider, sherry or red wine vinegar)
3 tbsp extra virgin olive oil
1 tsp cooking/kosher salt
1. Coat lamb with the Marinade Ingredients in a bowl and marinate for 12 – 24 hours in the fridge. Thread onto skewers.
2. Stove: Sprinkle skewers with the salt & pepper. Heat the oil in a large skillet over medium high heat. Cook half the skewers for 3 min, turn then cook the other side for 3 min until nicely seared. Transfer to platter, cook remaining skewers.
3. BBQ: Drizzle skewers with oil, sprinkle with salt & pepper. Cook on medium high preheated BBQ (flat iron side) 3 min each side.
4. Pile onto platter and serve with warmed pita breads, Greek salad chopped small or finely sliced lettuce + tomato slices, with tzatziki or hummus. (For quick sauce, just use yogurt + olive oil + squeeze of lemon + salt + pepper).
The JUICIEST Chicken Souvlaki with Tzatziki ????#shorts
The JUICIEST Chicken Souvlaki with Tzatziki ????#shorts
This recipe is on rotation for me all summer long. I can eat Souvlaki every single day and never get sick of it. Souvlaki is a popular Greek dish consisting of pieces of chicken, beef or lamb and sometimes vegetables that are grilled on a skewer. The word souvlaki has roots in the Greek word souvla, meaning skewer. This recipe paired with my homemade tzatziki and greek pita is what Mediterranean summer dreams are made of. You can find my incredible tzatziki recipe on my website and use any meat you enjoy. I have been engulfed in the Greek culture and enjoyed meals like this all my life. This recipe feels like home to me and Greece will forever have my heart. This recipe makes 5 large metal skewers so feel free to adjust. It is perfect for summer or even as a meal prep and I know it will be on rotation for you as well.
INGREDIENTS:
5 boneless skinless chicken breasts that I cut in half and cubed — thighs will work as well
⅓ cup of olive oil
salt and pepper to taste
2 tablespoons dry oregano
1 minced garlic clove
juice of 1.5-2 lemons — or as lemony as you like
greek pita & tzatziki to serve with
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “chicken souvlaki” in the search tab on my blog and it will pop right up ????themodernnonna.com
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Souvla - Lamb Souvla, Traditional Cyprus BBQ - Greek BBQ Lamb on Rotisserie bbq.
Souvla - Lamb Souvla to be exact. Traditional Cypriot BBQ lamb cooked on a rotisserie barbecue. Slow cooking BBQ'd Lamb Greek Style. A true Cyprus BBQ experience with meltingly delicious lamb shoulder.
Learn how to prepare and cook Lamb Souvla - large pieces of lamb shoulder cooked on a rotisserie Cypriot BBQ on large skewers over charcoal.
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Souvla = large pieces of meat on a very large stick”. It cannot get better than this; close your eyes and imagine… large pieces of lamb shoulder on a skewer, slowing turning on a rotisserie BBQ, sizzling over charcoal, the smell of smoke meandering through the air..
Now let’s clear something up – this isn’t a kebab, this is an event.
You may have heard the term ‘souvlaki’ which is Greek for small pieces of meat or vegetables on a small skewer. Souvla is the same but much larger and is perfect for having friends round for a barbecue.
Cooking meat on a stick over glowing embers has been done for a thousand years and with very good reason – it tastes bloody amazing! The reason I love cooking on a rotisserie BBQ is the food cooks evenly, comes out uber tender and succulent and because it is self-basting (i.e. all those lovely cooking juices keep basting the meat as it turns) it is packed with flavour.
This is my recipe for Lamb Souvla (lamb cooked on a large skewer using a rotisserie barbecue).
The lamb shoulder is cut up and put on a rotating spit over sizzling charcoal and is quite possibly one of the most natural and delicious ways to cook lamb, or any meat for that matter. The real trick is less being more.
There are a few points to note:
1. Buy the best quality lamb shoulder you can get.
2. Ask your butcher to chop the lamb shoulder into ‘fist’ sized pieces (you’ll get about 10 +/- chunks from an average sized shoulder), a good butcher will cut straight through the bone and that is perfect – you want the bone left in.
3. This recipe uses the long skewers (about 70cm long).
4. You want enough charcoal to last a few hours and the coals just turned white/ashened when you are ready to BBQ the lamb shoulder skewer.
This is less a recipe more a how-to. To be fair, this Greek BBQ lamb shoulder recipe couldn’t be easier but it does help if you have a TheoCooks BBQ to cook it on (alternatively you could cook this on a generic BBQ which I’ll take a guess at below ).
Lamb Souvla Ingredients:
1 lamb shoulder – cut into chunks by your butcher
3 tbl olive oil
2 tbl dried oregano
1 tbl sea salt flakes
1/2 tbl ground pepper
1 lemon for seasoning after it’s been cooked.
Lamb Souvla Method:
Place the lamb chunks into a bowl, add the olive oil, salt, pepper and oregano and mix to coat the meat.
Place one lamb chunk on a stable chopping board; rest the tip of the skewer on the meat (so the skewer is pointing vertically downwards) and then push hard so the skewer pierces the bone and goes through it. If it’s a really tough/thick bone just go as close as you can to it.
Continue until all pieces are on the skewer – try not to squash them next to each other to much. They should be touching but not crowded.
Place the skewer over the coals (adjust height to about 12 inches above the coals), turn the motor on and it should be ready in about 2 hours. But keep checking after 1.5 hours for doness.
You can tell when the meat is done as it will be more tender to the touch and you may notice some bones starting to protrude from the meat.
Once cooked simply hold the skewer with the point on a chopping board (vertically) and using a fork / back of a knife push down each piece of BBQ lamb shoulder until all are removed.
Put on a serving dish, gently cover with foil and let it rest for 15 minutes before serving – when ready to serve, give a little squeeze of lemon and another dusting of salt.
Now close your eyes again and inhale the joy of lamb souvla…
Goes well with tons of people, cold beer and something green (like a salad?) to avoid turning into a true caveman!
If you want your own TheoCooks BBQ like the one in the video – subscribe today to get an exclusive discount when they are launched (shhh…it’s next week!)
Greek style BBQ with some very large skewers, a spit, charcoal and some delicious lamb shoulder being slow cooked over charcoal.
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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!
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Pork Shish Kabobs – A Greek Recipe That Will Surprise You (Souvlaki)
I've always loved grilled food. Combine a Greek twist with it, and you have perfection. That's why this pork souvlaki is so good. The most wonderful thing about the dish is its simplicity. The marinate is made with 7 easy ingredients: olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. All of these you'll have right in your pantry. You can marinate it for an hour or so, overnight, a few day, or grill the meat immediately. The longer the better of course. Nevertheless, whatever you decide to do, the outcome is simply nothing more than delicious.
For the printable recipe, visit:
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Combine it with some Mediterranean rice, and your friends and family will rant and rave for days.
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Greek chicken souvlaki | Akis Petretzikis
Greek chicken souvlaki | Akis Petretzikis
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Chef: Akis Petretzikis
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