Well this meal was a new adventure into flavors, and about the 10th cook with the flat skewers that Sako recommended 6 or 7 months ago for use in my BDS.
The Chicken Souvlaki is a Greek recipe and is strips of marinated chicken breast. It was served in flour tortillas with lettuce, tomato, onion, with some tzatziki.
The Cevapi was from a Croatian recipe and it's a casing-less sausage. We used ground beef, but there are several versions from countries in the region that use pork and lamb... or a mixture. It sounds like they can be served as appetizers or in a sandwich with many optional sauces... but they were tasty in a tortilla with the same toppings as the chicken.
The wings were a quick marinade of olive oil, garlic, onion, basil, soy sauce, salt and pepper.
I'm liking the casing-less sausage cooked this way, as it can be a small-batch formulation instead of breaking out the stuffer and making 10# worth. I did form it on the skewers 4 or 5 hours before hanging so it would set-up a little.
The Chicken Souvlaki is a Greek recipe and is strips of marinated chicken breast. It was served in flour tortillas with lettuce, tomato, onion, with some tzatziki.
The Cevapi was from a Croatian recipe and it's a casing-less sausage. We used ground beef, but there are several versions from countries in the region that use pork and lamb... or a mixture. It sounds like they can be served as appetizers or in a sandwich with many optional sauces... but they were tasty in a tortilla with the same toppings as the chicken.
The wings were a quick marinade of olive oil, garlic, onion, basil, soy sauce, salt and pepper.
I'm liking the casing-less sausage cooked this way, as it can be a small-batch formulation instead of breaking out the stuffer and making 10# worth. I did form it on the skewers 4 or 5 hours before hanging so it would set-up a little.
