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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-05-2011, 02:43 AM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Souvlaki (pics)
Souvlaki
Last night for dinner I decided to do a little Greek street food. I made Souvlaki with a light Mediterranean orzo salad. How can you go wrong with grilled pig-on-a-stick on a nice sunny day? You really can't. Traditionally Souvlaki is made of lamb, but in recent times it's often pork, or even chicken. It's simply small pieces of marinated meat that are grilled on a skewer then served either on the skewer, or on pita bread with tzatziki sauce. I served mine in the latter fashion. I also skewered and grilled some red onion and sweet peppers for toppings. Ingredients 2 lb Pork, cut to 1 1/2" cubes (I used sirloin tip) 1/2 cup Dry white wine 3 cloves Garlic, chopped fine 1/2 cup Canola oil 1/4 cup Extra virgin olive oil 1/8 cup Fresh oregano, chopped fine 2 Tbsp Kosher salt 2 tsp Black pepper, ground fresh 1 tsp Fish sauce (optional) 1/4 tsp Ground cumin Juice of two lemons Tzatziki Sauce 1 1/2 cups Greek yogurt, or drained plain yogurt 1/8 cup Honey 1 medium Cucumber 1 tsp Dried dill 1 tsp Sea salt (or Kosher) 1/2 tsp Ground white pepper 1/4 tsp Granulated garlic 1/4 tsp Ground cumin Juice of 1/2 lemon Important: Make sure that your dried herbs are fresh. They only last about six months, so if they're old get some new. Method Peel the cucumber, slice it in half lengthwise, then use a spoon to scrape out the seeds. This will help keep the sauce from being too watery. Mince the cucumber, put it on some plastic wrap, and sprinkle with a bit of the salt. Wrap the cucumber up in the plastic wrap and let sit for about 30 minutes. The salt will help draw some moisture out of the cucumber. In the mean time, add all of the remaining sauce ingredients in a medium mixing bowl and whisk to combine. Cover and refrigerate. When the cucumber has rested for 30 minutes, open one end of the plastic wrap and squeeze out as much water as you can. Add the cucumber to the sauce, stir to combine, cover and refrigerate. Combine all of the marinade ingredients in a large mixing bowl and whisk to combine. Put the pork in a large zip-top bag, add the marinade, seal while removing the air. Place the bag in a lipped pan (to catch any leaks) and refrigerate four hours. If you're using wooden skewers, soak them in water for at least an hour. Start your grill and prepare for direct cooking at medium-high heat (375-400º). While your grill is heating, skewer the meat with five pieces on each skewer. If you want to serve grilled vegetables, skewer them separately. Grill the pork and veggies direct for about four minutes per side. Serve the pork on a warm pita smeared with tzatziki and topped with some grilled veggies. Enjoy! ---- John |
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06-05-2011, 02:55 AM | #2 |
Full Fledged Farker
Join Date: 10-16-10
Location: Adelaide, Australia
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Looks great
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Drew - Because life's too short to eat bad BBQ! |
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06-05-2011, 04:06 AM | #3 |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Great looking recipe! FWIW, I believe souvlaki is actually traditionally pork, and it is definitely the most common form of it in Greece - so using pork you actually nailed it! ;)
The cumin, fish sauce, white wine and honey are definitely new additions, but hey, I'm always open to try new things! Loving your recipes, keep them coming! |
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06-05-2011, 08:33 AM | #4 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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That looks really good John. Thanks!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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06-05-2011, 09:49 AM | #5 |
Full Fledged Farker
Join Date: 01-23-10
Location: North Richland Hills Texas
Name/Nickname : Ozzy
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That looks awesome, love tzatziki
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06-05-2011, 09:55 AM | #6 |
is one Smokin' Farker
Join Date: 03-29-09
Location: YK, Northwest Territories
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Looks awesome! Thanks for sharing so many great recipe's
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I Eat Burgers for Breakfast |
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06-05-2011, 11:17 AM | #7 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Nice John & thanx for sharing the recipe
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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06-05-2011, 03:39 PM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Just made some tzatziki last night for lamb gyros. I'm definitely adding the honey and dill next time! Thanks for the recipes John!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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06-05-2011, 05:13 PM | #9 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Lets eat Daddio
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Getting A smoke Ring is were it's at Yall |
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06-05-2011, 05:29 PM | #10 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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sweet action. those look amazing. I wonder if it would be good with homemade nan?
Thanks for the recipe. I LOVE greek food. My finaces father is greek
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06-05-2011, 06:46 PM | #11 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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I've never had traditional Greek food, just some gyro knockoffs. I'm gonna try this. Thanks, John.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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06-05-2011, 06:52 PM | #12 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Gotta love it.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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06-05-2011, 07:49 PM | #13 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Thanks, guys.
John |
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