Souvlaki!
These are best made on a grill/BBQ, but today I’m going to sear and finish in the oven. All 3 methods are in the recipe.
I’m going to serve these in a pita with some tzatziki.
Other ways to serve: small souvlaki on an appetizer plate, or a few on a bed of rice, or beside some lemon potatoes.
Souvlaki
Ingredients
- 1.5 tbsp oregano
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 3 cloves minced garlic (2 tsp)
- 2 tbsp vinegar (any type works, I like red wine and balsamic)
- 1 tsp salt
- 1/4 tsp pepper
- 1 lb meat, cut into 1" cubes See #1 below
- 1" chunks of onion, bell peppers, cherry tomatoes, cucumber, zucchini are all optional, but this is traditionally all meat. If you use veggies, alternate meat&veg while assembling the kebabs.
Instructions
- Mix well, put all ingredients into a freezer bag.
- Let it marinade in the fridge for a minimum of 2 hours, preferably a full day.
- Soak bamboo skewers for minimum 30 mins (pref 3-4 hours), or use metal skewers.
- Optional veg - have fun with the assembly (pieces of onion or peppers are great), but don't mix different types of meat - the cooking times vary, and you don't want burned or undercooked meat.
- Cook on a grill/BBQ med-high heat, 5-7 minutes for beek&pork 6-8 minutes for chicken, turn once halfway through.
- OR - 1 minute per side (top and bottom, not 4 sides) in a pan on medium-high heat, then suspend the skewers in an oven-safe dish and bake in a preheated 350F oven for 10-12 minutes.
- OR - bake suspended on an oven-safe dish at 450F for 30 minutes, turning over after 15 minutes.
- Regardless of method, you do not want the souvlaki touching, you do not want to mix different meats on the same skewer, check to make sure internal temp is a minimum of 165F, and veggies are optional.
- Serve with a Greek salad, on a pita with tzatziki, on a bed of rice, beside some lemon potatoes, or on a platter with other finger food or a meat platter or meze.
Notes
- Do not mix different meats on the same skewer because they need different cooking times.