These Marinated Kababs are both easy and seriously tasty, and just perfect for a Souvlaki. You can choose the protein of your liking. In the featured picture, I’ve have used chicken thigh fillets, but it also works equally well for pork and lamb. All of which are incredibly delicious using the the marinade in this blog post.
Of course, you’ll also want to make the Greak Pita Bread wrappers. This recipe is a keeper. The bread is incredibly soft and fluffy, making it far superior to store-bought pita for your Souvlaki.
Let’s look at the ingredients:
For the Skewers
- 🍢 (Skewer)Wooden skewers or metal? Both have advantages. However, if you’re using wooden skewers, why not soak them in marinade? Soaking them in water helps prevent burning, but marinating them adds more flavour to your meat.
- 🍷 (White wine) You may have heard me say before that acids can heighten flavours like salt. Use wine here, and you’ll be surprised how much flavour you can bring out of your protein. And once the bottle is open, you know, it has to be finished. 😊🤣
- 🌿 (Rosemary and thyme or Rosemary and Oregano) It’s really nice to use fresh here; I have herbs growing in my garden; they’re seriously easy to grow, almost like weeds.
- 🧄 (Garlic) I’ve not added this to the list of ingredients, but if you love it, add it.
Meat and Onion Marinade
- 🥩 (Meat) Choose your favourite. I love using chicken thigh fillets or pork scotch fillets. They’re always available from our local supermarket, and the price is reasonable too.
- 🧅 (Onion) Go for red onion here, it’s got a sweetness that you’ll love.
- 🌱 (Herbs like rosemary, oregano, or thyme) You need these herbs to give that authentic Greek flavour.
- 🧄 (Garlic) What dish could call itself Greek without garlic? Use as much or as little as you like, but don’t leave it out. 🙃
- 🍶 (Olive oil) Greek olive oil if you like, but I tend to grab whatever I have in the pantry. Mind you, I only purchase quality, and it’s fresh, not rancid.
- 🍾 (White wine Vinegar) This may seem weird, but as my statement above explains, the acid in vinegarwill heighten the flavour of your meat. Go for it; give it a shot.
- 🧂 (Salt) of course, use a chef’s pinch; we’re not scared. 😉
- 🌶️ (Pepper) I use freshly ground for this.
For the Tzatziki
- 🥒 (Cucumber) Remove the fleshy seed-filled centre, grate it and squeeze out the excess liquid.
- 🧄 (Garlic) Crush it and use the amount you desire; I personally like to add confit garlic because it removes the bad breath issues of raw garlic.
- 🍶 (Olive oil) is just a touch to keep your meat moist and help it brown.
- 🍚 (Yogurt) the base, did you make your own?
- 🍇 (Red wine vinegar) I chose red wine here because hubby had a bottle open, but if you only have white on the go, use that if you like. 😊
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For the Skewers: Yep the wooden skewers
- 100 ml White wine
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 6 skewers
Meat and Onion Marinade
- 500 g meat sinew removed and cubed (see notes below)
- 1 medium red onion peeled, quartered, and layers separated
- 100 ml olive oil
- 100 ml white wine vinegar
- 2 cloves garlic chopped
- 2 sprigs rosemary chopped
- 2 sprigs of oregano or thyme chopped
- A generous pinch of salt
- A pinch of pepper
For the Tzatziki
- 1 cucumber seeds removed, grated and strained
- 2 cloves garlic crushed or grated
- 50 g extra virgin olive oil
- 500 g Greek yogurt
- 20 g red wine vinegar or white if you like
- Salt and pepper to taste
For the Skewers: 🍢
- Skewer Prep: Yes, the skewers. 🤣 If you're using wooden skewers, grab a tray or dish. Soak the skewers along with white wine, rosemary, and thyme. Make sure they're submerged and let them soak while you prepare the meat.
For the Marinade:
- Preparation: In a large bowl, combine the cubed meat, separated onion layers, olive oil, white wine vinegar, chopped garlic, rosemary, oregano or thyme, salt, and pepper.
- Marinate: Let the mixture rest for at least 30 minutes.
Skewering and Cooking:
- Skewer Assembly: Once marinated, thread the meat and onion onto the pre-soaked skewers.
- Cooking: Heat a griddle pan, grill, or BBQ over medium-high heat. Once hot, add the skewers and cook until caramelized.
For the Tzatziki:
- Preparation: Remove cucumber skin and seeds, then grate. Add salt and pepper, and let sit for 10 minutes.
- Strain: Wrap the grated cucumber in a towel or squeeze out excess water by hand. This helps keep your tzatziki thick and not watery.
- Mix: In a bowl, combine the strained cucumber, blended garlic and oil, Greek yogurt, red wine vinegar, and a pinch of salt. Blend until well combined.
- Chill: Store in the fridge and serve cold.
Pork – tenderloins or scotch
Lamb – Leg, shoulder or loin Or ask your (Greek) butcher what he recommends.