How To Make Greek Souvlaki - delicious
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- čas přidán 7. 09. 2024
- Easy and delicious lamb souvlaki combined with capsicum and onion.
Meat is lamb shoulder that has been marinaded with 1/2 cup vinegar, 1/2 cup lemon juice, olive oil, oregano and pepper.
Basting mix is 2 parts lemon juice to 1 part extra virgin olive oil and dried oregano.
See my other video for other BBQ recipes and great sauces.
Enjoy and leave a comment.
You've converted me to the Foukou.... I've got 3 now, love the sight and sounds of cooking souvla on these compared to grills and smoker ovens.........works well even in the rainy UK ..... Toothpicks are your friend😉👍
They make grilling a breeze - just baste and drink 🍺
You just cant beat the cyprus bbq (foukou) 👍👍👍best thing i ever purchased 👍👍👍
I love mine!!!
Very nice mate, nothing beats the Greek food.
What. Cool grill ! Bravo
Thank you for sharing your how-to videos. I think you should share more Greek culture videos for the younger generations who haven’t been shown or haven’t had a chance to learn. I’m not so young and love watching your videos so I may learn and I share them with my adult children, who are of Greek and Lebanese background. Thank you again and Xristos Anesti!
Wow thanks for the feedback - I wish CZcams was around when my parents generation were cooking to capture some more traditional methods. I’m glad you find videos useful and hope they help. I sometimes go into too much detail but think that helps some people who aren’t experts - just like me:)
Happy Easter !!!
VideoSnooper your detailed information is wonderful and it shows your love for what you do so don’t change a thing. I agree with you as well regarding capturing our parents traditions. Please continue your videos. Wishing you and your family all the best!
I’m heading to Greece this summer so might capture some Greeks doing their magic over a stove - Andrew
VideoSnooper wonderful! Anything you learn please share with us. Have a wonderful trip, enjoy and love life! Oh if you could please share where you buy your bbq equipment. The little round adjustable charcoal bbq used to be my dads favourite and I have wonderful memories of him cooking. If you could let me know where you bought it. I have looked and looked. Again thank you!
The spit I use is from Cyprus Grill - the round one I used for octopus is an old Coleman fully enamelled with good quality stainless steel grill - hard to find but worth looking. I also have a small portable Weber with charcoal but prefer the flat round one as it’s adjustable and spins to prevent hotspots. Sorry you’ll need to keep on googling ;)
I see Aussie Greeks use brickets as us in England London cypriot Greeks never use that but only charcoal as that's where you get that bbg smoke flavour
Nice job. Looked delicious. Though I’ve always preferred pork souvlakia over lamb.
Another cracking video, any chance you will load more? These recipes are gold!
Thanks Craig - I’ll come up with something soon .
Subscribed mate.
Would this be the same type of marinade to use for chicken as well. Your videos are so good I watched at least a few tonight. That is an amazing barbecue as well I want one but I already have 5 different styles of barbeques my wife would go crazy but unbelievable with so many rotisserie going each way
Oh Andrew, you’re making my mouth water. They really do look delicious. Do they taste sour from the lemon or don’t you really notice it after its cooked.
Thanks Duro - they don’t taste sour at all as the lemon is balanced by olive oil- also my name is Andrew... thanks for watching!!!
VideoSnooper
I will definitely be making these exactly the way you made them because like I said they really look delicious 😋
I was just a bit worried about the vinegar and lemon juice making them taste sour.
thank you
Nice work But have little mistake about preparation especially lamb suvlaki salt n oil should apply last time when suvlaki gona be ready any way Good work
How long did you cook for and how often did you baste? Thanks
Depends on how you like them - id say around 30 mins- 40 mins will be long enough - but the heat on your coals will influence the time - baste every 10 mins
Looks great how much lamb did you use?
What coals do you use in the souvla?
I use heat beads but proper bbq charcoal will give better result if you can get them.
Another one I will be trying on my flaming coals spit 👍
How many shoulders for 60 people?
Id go for 4 shoulders and it depends how big the souvlakia are. These
skewers here are pretty long compared to the bamboo skewers.
Good tip is to calculate how many pieces you would fit on a skewer then see how many pieces a shoulder provides. Then calculate how many skewers you would need. Then work out the shoulders ;) Your butcher would be able to advise.
No-one in Greece would ever use peppers or celery on their Souvlaki - you'd get it thrown back at you stinking up the meat with those. And true souvlaki is pork only.
no greek yogurt !
I have a video for that - Greek Style Tzatziki - Sauce/Dip Recipe czcams.com/video/W-q3Rq0m-dg/video.html
Thats not really a souvlaki, its usually called a kalamaki
Souvlaki or Kalamaki is interchangeable - if you walk into a psistaria and ask for s kalamaki they will understand unless you are holding a soft drink ;)
I'm watching your videos man. All the food you make is Turkish food. For example, this dish is Shashlik Kebab, but you wrote greek. Dude, get creative and stop stealing.
GREEK SOUVLAKI IT'S WITH PORK,NO LAMB.....
Not all the time.
Sometimes, you use lamb or chicken.
thats because Lamb is expensive, we are lucky in Australia we have it everytime