Greek souvlaki on my Kamado - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-07-2007, 04:11 PM   #1
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Greek souvlaki on my Kamado

I cooked this awhile back but man it is real good and super easy..Even my wife liked it....Btw, my Grandmother was from Samos, Greece..trying to keep the tradition goin....Enjoy!!!!







Quote:
LAMB SOUVLAKI

1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup lemon juice
1 clove garlic, minced
4 teaspoons salt
1/4 teaspoon pepper
Oregano to taste
4lbs. boned leg of lamb or pork, or beef sirloin, cut into 1 1/2" cubes.

Combine all ingredients; add meat, and let marinate in
refrigerator 3 to 6 hours, turning meat over several times.
Put meat through oiled skewers, and set to grill over charcoal,
turning to brown evenly.
__________________

surfinsapo is offline   Reply With Quote
Old 06-07-2007, 04:30 PM   #2
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Ya man..looks good..Use those in Gyro's ?
__________________

__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 06-07-2007, 05:04 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
That looks and sounds fantastic!!!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 06-07-2007, 05:11 PM   #4
BBQ Central College
 
Love2<º((((><'s Avatar


 
Join Date: Apr 2006
Location: Longview, TX
Posts: 408
Where's the pita and szhatziki (sp)....and fresh tomatoes/onions?
__________________
[size=75]Nick
Love2<º((((>< is offline   Reply With Quote
Old 06-07-2007, 05:52 PM   #5
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by Larry Wolfe
That looks and sounds fantastic!!!
I 2nd that.......get to cookin larry!
SteerCrazy is offline   Reply With Quote
Old 06-07-2007, 09:46 PM   #6
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Quote:
Originally Posted by john pen
Ya man..looks good..Use those in Gyro's ?
I have used them in gyros, but I like to just eat them right off the stick..Sam's club usually has the leg of lamb for about $10.00 a leg..
surfinsapo is offline   Reply With Quote
Old 06-08-2007, 06:31 AM   #7
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
you eatem plain with no sauce?
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 06-08-2007, 07:06 AM   #8
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Man do I love souvlaki. Thanks for the recipie too.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

https://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 06-08-2007, 07:12 AM   #9
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Nice very nice...luvs me some soulviki...Chicken is the meat of choice around here...I make a similar marinade but add some eggs...makes the chicken a real nice color...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 06-08-2007, 11:30 AM   #10
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
OPA!!!!!!! My mother is from Komotini.

No oregano though??
What's your tzatziki recipe, if you have one?
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Old 06-08-2007, 12:29 PM   #11
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
I love some lamb. I have that recipe saved for the next time. Looks delicious! :P
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 06-08-2007, 01:58 PM   #12
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Quote:
Originally Posted by Helen_Paradise
OPA!!!!!!! My mother is from Komotini.

No oregano though??
What's your tzatziki recipe, if you have one?
The recipe says oregano to taste, since some folks don't like it... I oregano till my sinuses taste it....
surfinsapo is offline   Reply With Quote
Old 06-08-2007, 02:54 PM   #13
Saint O'Que
 
Helen_Paradise's Avatar


 
Join Date: Jun 2005
Location: SoCal
Posts: 1,245
Quote:
Originally Posted by surfinsapo
Quote:
Originally Posted by Helen_Paradise
OPA!!!!!!! My mother is from Komotini.

No oregano though??
What's your tzatziki recipe, if you have one?
The recipe says oregano to taste, since some folks don't like it... I oregano till my sinuses taste it....
I oregano overkill...
__________________
30 Helens agree...to disagree.
Helen_Paradise is offline   Reply With Quote
Old 06-08-2007, 06:39 PM   #14
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Sorry to repoat the Eyetalians from upstate New Yawk has done stolen this food item and renamed it Speidies and claiming they invented it. Whut a deal huh? I think oregeano is optional on that deal too.

bigwheel
bigwheel is offline   Reply With Quote
Old 06-09-2007, 07:38 AM   #15
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
That looks damm fine Surf, I Have made kafta kabobs, I'm still workin on my kibbi I need a good recipe. You got one?
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 06-09-2007, 07:50 AM   #16
Saint O'Que
 
WalterSC's Avatar


 
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
Re: Greek souvlaki on my Kamado

Quote:
Originally Posted by surfinsapo
I cooked this awhile back but man it is real good and super easy..Even my wife liked it....Btw, my Grandmother was from Samos, Greece..trying to keep the tradition goin....Enjoy!!!!
Ok now I got this saved and I am gonna try this for sure I like stuff like that with no veggies on it , them I serve on the sides, LOL!!!!
__________________
Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
WalterSC is offline   Reply With Quote
Old 06-09-2007, 09:31 AM   #17
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by bigwheel
Sorry to repoat the Eyetalians from upstate New Yawk has done stolen this food item and renamed it Speidies and claiming they invented it. Whut a deal huh? I think oregeano is optional on that deal too.

bigwheel
Actually BW it's pronounced Spiedini and it's mainly chicken with a light bread crumb coating seared in a sautee pan with a type of 'eyetalian' dressing then finished in the oven. The chicken is cut in 3"-4" cubes and there's only about 3 or 4 per skewer.

These are 2 different things.
SteerCrazy is offline   Reply With Quote
Old 06-09-2007, 11:04 AM   #18
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Try this link:

http://whatscookingamerica.net/History/ ... piedie.htm

Then try the recipe at the link below. If there is some way to improve on it I cant figger out whut a person could do to it to make it mo betta.

http://www.jodysgarage.com/rcp7.htm

bigwheel
bigwheel is offline   Reply With Quote
Old 06-09-2007, 11:52 AM   #19
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Quote:
Originally Posted by 007bond-jb
That looks damm fine Surf, I Have made kafta kabobs, I'm still workin on my kibbi I need a good recipe. You got one?
I'll get back at ya BOY.. I'll check Mom and Granny's Recipes for you...
surfinsapo is offline   Reply With Quote
Old 06-09-2007, 03:48 PM   #20
Pope O'Que
 
SteerCrazy's Avatar


 
Join Date: Apr 2006
Location: Kansas City
Posts: 2,089
Quote:
Originally Posted by bigwheel
Try this link:

http://whatscookingamerica.net/History/ ... piedie.htm

Then try the recipe at the link below. If there is some way to improve on it I cant figger out whut a person could do to it to make it mo betta.

http://www.jodysgarage.com/rcp7.htm

bigwheel
alright then, looks like the speidie and the spiedini ARE two different things......like I said with your spelling you never know
__________________

SteerCrazy is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 08:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×