SOUVLAKI
Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.
Provided by Abby Benner
Categories World Cuisine Recipes European Greek
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 8.1 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 353.5 mg, Sugar 1.4 g
GREEK LAMB SOUVLAKI SKEWERS
Quick and easy, grilled Greek lamb souvlaki skewers are marinated in a simple Mediterranean marinade for just 30 minutes. Serve with some tzatziki sauce.
Provided by Sam | Ahead of Thyme
Categories Lamb
Time 1h
Number Of Ingredients 8
Steps:
- Marinate the lamb. Add cubed lamb into a zip-loc bag, and add 1/4 cup olive oil, lemon juice, minced garlic, Italian seasoning, cumin, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.
- . Thread the lamb onto skewers, and lightly brush some olive oil.
- . Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with remaining olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the lamb skewers for 8-10 minutes on each side or until the internal temperature for the lamb reaches 155 F. For well done, cook 1-2 more minutes on each side or until the internal temperature reaches above 160 F.
Nutrition Facts : ServingSize 1 skewer, Calories 279 calories, Sugar 0.2 g, Sodium 2371.4 mg, Fat 23.7 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0.9 g, Protein 14.6 g, Cholesterol 51.5 mg
BEEF SOUVLAKI
Make and share this Beef Souvlaki recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Combine spices and oil and press into meat on both sides.
- Cut meat into 1 inch cubes and toss with lemon juice and let stand for 5 minutes.
- Thread on skewers.
- Broil or grill for about 5 minutes, turnning once.
- Do not overcook.
- Combine sauce ingredients and serve with Souvlaki.
LAMB SOUVLAKI
Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Greek
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.
Nutrition Facts : Calories 346.4 calories, Carbohydrate 1.4 g, Cholesterol 65.3 mg, Fat 29.3 g, Fiber 0.1 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 343.4 mg, Sugar 0.1 g
GREEK LAMB MARINADE
Steps:
- Gather the ingredients.
- Juice 2 lemons into a small bowl.
- Slowly drizzle olive oil into the lemon juice while whisking. This will help to emulsify the mixture.
- Add the remaining ingredients and stir.
- Allow the mixture to stand at room temperature for 10 minutes before using.
Nutrition Facts : Calories 222 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 7 g, Protein 3 g, SaturatedFat 2 g, Sodium 534 mg, Sugar 12 g, Fat 14 g, ServingSize Makes 1 1/2 cups (8 servings), UnsaturatedFat 0 g
GREEK MARINADE
Make and share this Greek Marinade recipe from Food.com.
Provided by Mirj2338
Categories Greek
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small bowl, mix together all the marinade ingredients.
- Pour over lamb, beef, poultry, or fish, and marinate in the refrigerator for 1-2 hours before cooking.
MARINATED LAMB SHOULDER CHOPS
Provided by Anne Burrell
Categories main-dish
Time 2h35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Whisk together the olive oil, oregano, dill, mint, garlic, lemon zest and juice, red pepper flakes and salt in a small bowl to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days.
- If the lamb was in the refrigerator, let it come to room temperature before grilling.
- Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud.
- Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving.
SOUVLAKI MARINADE (CHICKEN, BEEF, PORK AND/OR LAMB)
MARINATES FOR 24 HOURS (or a long as time allows!) Simply throw the ingredients into a plastic zipper bag with the meat of choice and refrigerate until ready to grill!
Provided by YiayiaMouse
Categories Low Protein
Time 12h10m
Yield 2-8 serving(s)
Number Of Ingredients 10
Steps:
- Put all ingredients into the zipper bag.
- Add meat of choice.
- Refrigerate for up to 24 hours, turning occasionally to coat meat evenly.
- Reserve marinade to brush on meat while grilling.
LEG OF LAMB SOUVLAKI
"It's no secret that I love meat, and growing up, we ate a lot of lamb," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
- Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
- Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.
SOUVLAKI (WICKED KEBABS)
We Brits often think of kebabs as a guilty pleasure. But, having seen the love and attention that goes into preparing a proper Greek kebab, I can assure you there is nothing to feel guilty about. It's all about quality ingredients and fresh zingy flavours. I'd always thought dried mint sounded a bit naff, but actually it turned out to be very delicious and it really helped create a more authentic taste. A few of these with some cold beers would be wicked. Cook them on a barbecue or in a griddle pan, depending on what's easier for you.
Provided by Jamie Oliver
Time 1h14m
Yield 4 servings (makes 8 generous kebabs)
Number Of Ingredients 21
Steps:
- For the kebabs: Put the pork chunks, dried mint, dried oregano, garlic, olive oil, lemon juice, vinegar, salt, and black pepper into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap or clingfilm, then pop into the refrigerator for 30 minutes, or longer if you want the flavours to get a bit more intense. Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap or clingfilm and put to one side to steam for 5 minutes or so, this will help their skins to come off.
- To make the tzatziki: Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you've got the balance right, then put aside. Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking. Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra-virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges. Put a dollop of tzatziki and the meat from 1 skewer on each warmed flatbread. Top with some of the pepper mixture, a drizzle of extra-virgin olive oil and a good squeeze of lemon juice. Life doesn't get much better.
KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)
There are many recipe out there for slovlaki, this is one I have been making for years and is a personal favorite, this can be made using lamb or pork, the secret to the marinade is the little extra bit of honey and the seasoned salt ;-) traditional Greek souvlaki is not threaded with veggies, but I like to add them on the skewers, you have the option of using them or not. Serve the lamb with toasted pitas and tzatzika sauce if desired please see my recipe#157176. Plan ahead the lamb needs to marinade overnight. You can also make these in the oven under the broiler, using metal skewers ONLY in place of wooden, turning occasionally. The vegetable amounts listed are only esimated you can use as many as desired on the skewers.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT8m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
- Place the lamb in a large glass bowl.
- Pour the wine sauce over the lamb; toss to coat well.
- Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
- Lightly oil the grill and preheat.
- Remove the lamb from the marinade (discard marinade).
- Soak the wooden skewers in water for 30 minutes before threading.
- Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
- Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
- Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
- Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
- DELICIOUS!
MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE
Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.
Provided by Eli K. Giannopoulos
Categories Main
Time 25m
Number Of Ingredients 18
Steps:
- To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
- Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
- When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
- For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
- comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
- and drizzle with olive oil.
- over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
- Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.
Nutrition Facts : ServingSize 1 skewer, Calories 260kcal, Sugar 2.9g, Sodium 614mg, Fat 15g, SaturatedFat 3.1g, TransFat 0g, Carbohydrate 6g, Fiber 1.1g, Protein 25.4g, Cholesterol 65.7mg
GREEK LAMB ON SKEWERS (SOUVLAKI)
I spent a lot of time in Greece and this was by far my favorite dish. I love it served on a hot pita with marinated onions, tomatoes, and feta cheese; all topped with garlicky tzaziki sauce. I'm not sure where I got this recipe, but I've been making it for years with great success. Serve with fried calamari and French fries. Make a lot of tzaziki so there is plenty for dipping. Time to prep does not include the very important marinade time.
Provided by Pokey in San Antonio
Categories Lamb/Sheep
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- For the marinade: Combine first 8 ingredients.
- Cut lamb up into 1/2" thick, 1" wide, 3" long strips.
- Pour marinade over lamb and chill overnight. Turning occasionally.
- For the veggies: Combine the next 10 ingredients and let chill over night.
- Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick.
- Prepare grill. Add wood chips. Any type will do.
- Grill until meat is done, brushing often with marinade. Meat should be brown around the edges, but still a little pink in the center. Don't dry the meat out.
- Serve with warm pita. Guests should wrap a warm pita round the meat and pull the skewer our, then top their "taco" with marinated veggies, feta, and tzaziki.
- For the tzaziki: Place the yogurt in cheese cloth. Twist to bind and squeeze the yogurt. Place in colander over a bowl to drain for an hour or so.
- Peel and slice a cucumber down the middle, and spoon out the seeds.
- Grate the cucumber. Squeeze out as much juice as you can.
- In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best).
- For the pita: Buy pita flat bread (whole breads without the pocket).
- Mix olive oil with paprika.
- Brush each piece on both sides with a little of the olive oil.
- Place on hot griddle and warm thoroughly (about a minute or so on each side).
- Serve warm.
Nutrition Facts : Calories 1438.4, Fat 98.2, SaturatedFat 25.7, Cholesterol 164.4, Sodium 1977.8, Carbohydrate 83.5, Fiber 5.4, Sugar 11.4, Protein 52.7
HOMEMADE TRADITIONAL GREEK PORK GYROS
This homemade traditional Greek pork gyros is the real deal and better than anything you can get at a restaurant. Brined, then marinated, and cooked on a vertical rotisserie in the oven, it would also be perfect for the grill.
Provided by by Jenny | The Greek Foodie
Categories Main
Number Of Ingredients 20
Steps:
- For the brine, place the sugar, salt, in a sauce pan with a cup of water. Simmer on medium heat for 3-4 minutes until sugar and salt have dissolved.
- Fill a large container or pot with the sugar-salt mixture and water. Add the bay leaves, peppercorns, cloves, garlic, and herbs. Stir well. Place the pork in the brine. Make sure it is fully immersed and cover with water. Chill overnight.
- Remove the meat add dry the pieces well with a paper towel.
- In a bowl, mix ½ cup of olive oil, 1 tablespoon white wine vinegar, 1 tablespoon honey, 1 tablespoon dry oregano, 1 tablespoon sumac, 2 teaspoons sea salt, roughly chopped, like fresh thyme, oregano, rosemary, sage and some freshly ground pepper.
- Place meat pieces in a pan and pour the marinade all over. Rub pieces with marinade. Let pork belly sit for 3 hours or overnight.
- Pierce the pork pieces on the vertical rotisserie. Add the pork belly slices between the cutlets. Add half a lemon on top or half an onion. Place meat on a rimmed baking sheet. Bake in the oven for 1 hour and 30 minutes. Turn pork around every 30 minutes to ensure even cooking.
Nutrition Facts : Calories 749 kcal, Carbohydrate 12 g, Protein 57 g, Fat 51 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 191 mg, Sodium 4252 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 33 g, ServingSize 1 serving
MARINATED GREEK LAMB SOUVLAKI RECIPE (SKEWERS) WITH PITA AND TZATZIKI
Steps:
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper - don't add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It's best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don't forget to season your lamb souvlaki with salt.
- Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
- While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 220C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
- Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
SOUVLAKI
This basic souvlaki recipe is adapted from the website Kalofagas - Greek Food & Beyond.
Provided by TasteAtlas
Categories Meat Dish
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cut off any excess fat or membranes from the meat, then cut it into equal sized cubes.
- Toss the meat in a large bowl together with all the marinade ingredients, then refrigerate for a minimum of five hours (best overnight). Also, place the wooden skewers in a shallow container filled with water overnight.
- The next day, take the meat out of the refrigerator and first wait until it comes to room temperature and then skewer it.
- Grill the souvlaki over medium-high heat, about 3-4 minutes per side. Keep warm until ready to serve. Sprinkle the grilled souvlaki with lemon juice, salt, and Greek oregano.
- Serve just with bread, or inside a pita with tzatziki sauce and toppings of your choice.
MARINATED LAMB KEBABS
Provided by Ina Garten
Categories main-dish
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
- Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
- Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
- Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
More about "marinated greek lamb souvlaki food"
GREEK CHICKEN SOUVLAKI RECIPE (SKEWERS) WITH TZATZIKI - MY ...
From mygreekdish.com
Category MainCalories 191 per serving
- To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.
- In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.
- Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
SOUVLAKI-STYLE LAMB CHOPS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Main-Course
- Place the lamb chops in a non-reactive bowl or a large press-seal bag and add the ¼ cup of olive oil, lemon juice, garlic, onion, oregano, thyme and pepper. Marinate for at least 2 hours, and preferably overnight. For the seasoned yoghurt, combine the ingredients and set aside for at least 30 minutes.
- When ready to cook, heat a grill pan or barbecue plate until very hot. Toss the capsicum and tomatoes in 1 tbsp of olive oil, season with salt and grill, turning often, until the vegetables have blistered and softened. Transfer to a serving plate with the rocket leaves. Remove the lamb from the marinade, season well with salt and grill until cooked to your liking, about 3 minutes on each side. Transfer straight to the serving plate and allow to rest on top of the vegetables, so that the vegies soak up the juices from the meat. Serve with a dollop of the seasoned yoghurt.
MARINATED LAMB SOUVLAKI WITH TZATZIKI - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 1 hr 5 minsCuisine GreekCalories 721 per serving
- For the marinated lamb: Add the cubed lamb shoulder, red onion, lemon juice, cumin, paprika, oregano, thyme, olive oil, and garlic to a bowl. Season with salt and pepper and mix. Marinate for 30 minutes.
- For the tzatziki: Add the Greek yogurt, cucumber, dried mint, olive oil, and garlic to a bowl. Season with salt and pepper and mix. Set aside.
- Assemble the skewers: Skewer the marinated lamb cubes and place them on the grill together with some marinade.
- Grill the skewers until the lamb is browned on all sides. Serve them together with tzatziki and pita (or even tortilla) and garnished with some parsley.
MARINATED GREEK LAMB SOUVLAKI RECIPE (SKEWERS) WITH PITA ...
From mygreekdish.com
Category MainCalories 350 per serving
- To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
- Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
- In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
- To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
LAMB SOUVLAKI RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Lunch
- To make the marinade, combine the olive oil, lemon zest and juice, oregano, wine, garlic, bay leaves and salt and freshly ground black pepper in a large non-metallic bowl. Trim the lamb and cut into bite-sized cubes. Add to the marinade and toss to coat well. Cover and refrigerate overnight.
- Put the yoghurt and extra garlic in a bowl, mix together well and leave for 30 minutes. If using wooden skewers, soak for 30 minutes beforehand to prevent scorching.
- Drain the lamb and pat dry. Thread onto 8 metal or wooden skewers. Heat the barbecue hotplate, and spray with the oil, cook and turn frequently for 7–8 minutes, or until evenly brown on the outside and still a little rare in the middle.
- Meanwhile, wrap the breads in foil and put in a warm place on the barbecue for 10 minutes to heat through.
MARINATED GREEK LAMB CHOPS WITH ROAST ... - MY GREEK DISH
From mygreekdish.com
4.7/5 (682)Total Time 4 hrs 30 minsCategory MainCalories 708 per serving
GREEK LAMB SOUVLAKI - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
Ratings 25Calories 497 per servingCategory Lunch, Main Course
GREEK STYLE LAMB KEBABS (SOUVLAKI) - EASY PEASY FOODIE
From easypeasyfoodie.com
5/5 (1)Total Time 20 minsCategory BBQ, Main CourseCalories 455 per serving
- Mix together all the ingredients (except the lamb) in a large bowl. Add in the lamb cubes and turn the lamb in the marinade until well coated. Cover with clingfilm and marinate for 2 hours in the fridge, or if you don’t have time, simply continue with the recipe.
- Remove the lamb from the fridge 15 minutes before you need it, if you can, to allow it to come up to room temperature. Thread the cubes of lamb onto the skewers (see note if using wooden skewers), so you have a roughly even amount of lamb on each of the 8 skewers.
- Get your BBQ/grill/griddle pan nice and hot and cook the lamb for 3-4 minutes on each side until slightly charred on the outside, but still soft and juicy on the inside (test a little cube if you’re not sure – cooks perk, eh?).
BEST GREEK MARINADE (FOR GREEK CHICKEN, PORK, LAMB & MORE ...
From playswellwithbutter.com
4.9/5 (7)Total Time 5 minsCategory Sauces & Condiments
- Add the Greek yogurt, garlic, lemon zest, lemon juice, olive oil, red wine vinegar, honey, & oregano to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper or crushed red pepper, as desired. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator up to 3 days.
- Pour the Greek grilling marinade over your meat or veggies of choice. Marinate for at least 6 hours or up to overnight.
SOUVLAKI (GREEK PORK OR LAMB KEBABS) - KOPIASTE..TO GREEK ...
From kopiaste.org
4.7/5 (3)Total Time 1 hr 30 minsCategory Main DishCalories 591 per serving
- Cut the meat into 1-inch cubes. Let them stand in the marinade for about 1 hour and thread them on metal or bamboo skewers.
- Grill meat over glowing coals, for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through. Alternatively you call grill them for about 20 minutes, turning until done.
- Alternatively, you can cook them under a very hot grill, turning constantly, so that the meat becomes well seared on the outside and tender and juicy inside.
LAMB, LEMON & DILL SOUVLAKI RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Cuisine GreekTotal Time 2 hrs 30 minsCategory Dinner, Main CourseCalories 457 per serving
- Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.
- If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.
GREEK LAMB SOUVLAKI KEBABS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (3)Total Time 22 minsCategory DinnerCalories 247 per serving
- Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.
- After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.
- Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.
- Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.
LAMB SOUVLAKI - JO COOKS
From jocooks.com
4.8/5 (9)Total Time 35 minsCategory DinnerCalories 415 per serving
- In a big bowl, mix together the olive oil, lemon juice, salt, pepper, oregano, garlic and onion. Place the cut meat in the bowl and toss together so that the meat is fully covered in the marinade. Cover and chill for at least 2 hours and up to 24 hours. Thread the meat onto metal or bamboo skewers.
SOUVLAKI - TRADITIONAL GREEK KEBAB RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseCuisine Greek, MediterraneanTotal Time 1 hr
- In a bowl, pour five tablespoons of white vinegar and crumble 2 sprigs of rosemary and 2 sprigs of thyme.
- Dip the wooden skewers in this marinade for 1h30, so that they do not burn while the meat cooks and they release a great aroma.
- Using a sharp knife, remove all the white membrane that covers the top of the pork (or beef) tenderloin. This step is very important, otherwise the souvlaki would remain hard.
GREEK LAMB SOUVLAKI WITH A GARLIC YOGURT DIP
From cafedelites.com
Estimated Reading Time 2 minsCalories 241 per serving
- Combine the oil together with the herbs and spices, garlic and lemon juice; whisk well Mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2-4 hours (or over night for a deeper flavour).
- Heat a separate Grill pan on low-medium heat; brush with oil and place bread (two at a time) onto pan; flipping once until heated through.
- Combine all ingredients together and mix until combined. Squeeze over some lemon juice (about 1/2 teaspoon or more) and set aside.
GREEK SOUVLAKI - CHICKEN, LAMB OR PORK. HOW TO GRILL RECIPE
From theblackpeppercorn.com
4.8/5 (5)Total Time 2 hrs 12 minsCategory Main CourseCalories 329 per serving
- Make the marinade by mixing together all the ingredients, except the meat. Pour over the cubed meat and toss until all the meat is coated in the marinade. Cover with plastic wrap and place in the fridge for 2-3 hours.
LAMB SOUVLAKI - GREEK LAMB SKEWERS | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 2 mins
LAMB SOUVLAKI | KALOFAGAS.CA
From kalofagas.ca
Reviews 29Estimated Reading Time 5 mins
GREEK LAMB SOUVLA MARINADE - RECIPE FOR YOUR THERMOMIX - FAYI
From fayi.com.au
Reviews 1Estimated Reading Time 2 mins
GRILLED LAMB CHOPS | KALOFAGAS.CA
From kalofagas.ca
Reviews 55Estimated Reading Time 4 mins
GRILLED PORK SOUVLAKI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (54)Total Time 2 hrs 50 minsCategory Entree, Dinner, LunchCalories 523 per serving
GREEK YOGURT MARINATED LAMB KEBAB - ANANDO FOOD GROUP
From anandofoodgroup.com
GREEK MARINADE FOR PORK SOUVLAKI
From insouvlaki.com
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From tfrecipes.com
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GREEK LAMB SOUVLAKI MARINADE RECIPE - HEAT BEADS
From heatbeads.com.au
SOUVLAKI WINE PAIRING: THE 5 BEST PAIRINGS - THE WINE WIKI
From thewinewiki.com
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