Souvlaki

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September 7, 2017

Have you have ever been to a Greek festival and watched them grill up skewers of seasoned chicken or pork, and salivated at the smell, waiting in anticipation? That’s Souvlaki – seasoned meat and onion (or vegetables) grilled or broiled on skewers! Enjoy the Greek festival, then bring the experience home to your kitchen. It's one of my favorite main dishes at festival.

Watch Becky and Brooke Walker prepare it on Studio 5

  • Yields: 6 Servings

Ingredients

2 pounds boneless meat (pork, chicken, lamb)

½ small red onion

1 lemon

1 tablespoon salt

1 tablespoon dried oregano

1 teaspoon onion powder

3-4 cloves minced garlic

½ cup olive oil

Tzatziki Sauce (cucumber yogurt sauce)

Directions

Trim excess fat from meat (some fat is desirable for flavor). Cut meat into 1-inch cubes. Cut onion into squares to match meat cubes. Place meat and onion in zip-lock bag or glass baking dish.

Roll lemon under the heel of your hand and/or microwave a few seconds to help release juice. Zest or finely grate the peel from lemon; squeeze juice (should have approximately ⅓-cup juice). Whisk together lemon zest and juice with salt, oregano, onion powder, minced garlic and olive oil. Pour marinade over meat and onions; cover and/or seal bag. Marinate at least 30 minutes, preferable refrigerate 3-4 hours (up to 24 hours).

Soak wooden skewers in water for 30 minutes. Drain water.

Heat grill or preheat oven to 450 degrees. Drain the marinade from meat and discard. Alternating place meat cubes and onion squares on skewers. Grill or broil about 8 minutes, or until browned and cooked through, turning to brown all sides. Serve in wrapped in pita bread, on lemon rice and or with a Greek salad.

Whisk together 6-tablespoons olive oil, 1-teaspoon oregano, juice from 1-lemon, salt to taste. Brush dressing over cooked kabobs as they come off the grill.

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