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Souvlaki - Greek skewers

Souvlaki - Greek skewers

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Souvlaki are called skewers in Greek and are made with pieces of marinade meat in sauce.
Today I want to cook skewers and I want something fat-free. I chose a rather weak piece of pork muscle, so I have to be careful because it dries very quickly. That's how I came up with the idea to make this typical Greek recipe.

  • 1 kg of pork muscle
  • 8 wooden chopsticks for skewers
  • 200 gr yogurt
  • 50 ml extra virgin olive oil
  • 10 gr salt
  • pepper
  • 1 teaspoon of paprika
  • 1 large red pepper
  • 6 Greek pita
  • 3-4 lettuce leaves
  • 2 tomatoes
  • 300 ml sauce tzatziki

Servings: 6

Preparation time: less than 60 minutes

HOW TO PREPARE RECIPE Souvlaki - Greek skewers:

We prepare the meat. It must be cut into cubes and marinated with yogurt, oil, paprika, salt and pepper, cover and leave to cool for 2-3 hours.

Cut the red pepper into strips and then into cubes, make skewers with the meat and pepper and leave covered for 15-20 minutes at room temperature.

Fry them on the stove, grill or pan, over medium heat, until they are ready and serve with our pita, salad and chopped tomatoes and tzatziki next to.

Tips sites


if you don't have a pita ready, I always recommend starting 2-3 hours earlier.


prepare the sauce earlier.


the meat comes out more flavorful and tender, if left to marinate for 2-3 hours

Souvlaki - Greek Skewers - Recipes

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Cut the chicken breast into cubes as for skewers.
Prepare a marinade from: 2 cloves of crushed garlic, 1 tablespoon of extra virgin olive oil, 1 tablespoon of lemon juice, 1 teaspoon of oregano, salt and pepper. Marinate the chicken pie cubes for about 2 hours.

Tzaticki sauce: peel the cucumbers and cut them into small cubes. In a blender mix: yogurt, ½ tablespoon extra virgin olive oil, ½ tablespoon lemon juice, 1 clove crushed garlic, finely chopped dill, salt to taste. The sauce thus prepared is kept in the refrigerator until serving.
Greek rice: Heat finely chopped onion and 2 cloves of garlic, also finely chopped. Dissolve the knorr cube in about 300 ml of warm water. When the onion and garlic have acquired a golden color, add the washed rice and warm water in which the knorr cube and the mint leaf have dissolved. Bring to the boil until the rice is almost low, remove from the heat and cover.

Remove the chicken pieces from the marinade and place on skewer sticks. The skewers are browned on the hot grill for about 5 minutes on each side.

What is souvlaki and how is it made? recipes

Souvlaki is the dish of Greek origin that you often find prepared from pieces of meat with vegetables or french fries. Here's how to make souvlaki and what recipes you can try at home.

Souvlaki and Gyros are two similar Greek dishes, but the difference is in the way the meat is prepared. If for Gyros the meat is prepared on a vertical skewer from which the small pieces are cut, for Souvlaki the meat marinated in advance is prepared on skewers. Here's how to make the best souvlaki.

How to make souvlaki
1 kg pork, chicken, beef or lamb (according to preference) 1/4 grated onion 1/4 cup lemon juice 1/2 teaspoon salt 1/2 freshly ground pepper One teaspoon oregano Two teaspoons finely chopped garlic 2 teaspoons olive oil.
Method of preparation

The meat is cut into small cubes with a side of 3 cm and placed in a large bowl. In a bowl, mix the lemon juice, oil, salt, oregano, garlic, pepper and onion, mix well and put everything over the pieces of meat. Cover the dish and leave to marinate for a few hours, at least two hours, but not more than 12 hours.

When marinated, the pieces of meat are stuck on the skewer with little space between them and put on the grill to brown on all sides.

Chicken souvlaki with vegetables
1 kg of skinless chicken A large red pepper 2 tomatoes 2 red onions 60 ml squeezed lemon juice A teaspoon grated lemon peel A teaspoon honey A teaspoon dried oregano A teaspoon dried mint Salt and pepper Greek tortilla or pita leaves
Chicken souvlaki with vegetables
Method of preparation

Mix in a large bowl the marinade of oil, lemon juice and peel, honey, parsley, mint, salt and pepper and add the chicken cut into small pieces inside. Leave everything covered for about an hour.

Prepare the meat skewers. On a skewer stick put a piece of meat, a piece of red onion, a sliced ​​tomato and a piece of pepper, then resume the string until the skewer is full. Do the same with the rest of the ingredients and when the skewers are ready, place them on the grill or on a hot grill pan and brown on all sides.

Souvlaki recipe - Greek style skewers
1 kg pork muscle 200 gr yogurt 2 peppers 2 tomatoes 50 ml olive oil A teaspoon of paprika Salt and pepper Greek pita.
Souvlaki - frigarui
Method of preparation

The meat is cut into small cubes and added to the marinade made of yogurt, oil, paprika, salt and pepper. Cover and leave to cool for about 2 hours.

Cut the peppers into strips, as well as the tomatoes and prepare the skewers. Place a piece of pepper, meat, tomatoes and put them on the grill or fry on a hot plate or pan and leave until well browned on all sides.

When the souvlaki recipe is ready, the skewers are served hot with Greek pita and a portion of french fries.

Grilled skewers, satay - 16 recipes

Find here the most delicious combinations of grilled meat or vegetable skewers, seasoned with various spices.

Skewers are small pieces of meat or vegetables stuck on a skewer (sharp rod at one end) of wood or iron and grilled on top of the embers, by gradual turning.

Souvlaki is a much-loved Greek specialty. To prepare this Greek food recipe, you must first marinate the chicken breast for at least two hours. The marinade is simple - just mix all the ingredients mentioned.

After this time, remove the meat and place it on the skewer sticks. If you do not have a grill to put you can also use the stove. Keep the chicken until it is no longer pink. Be careful not to keep it too long because then the meat dries and becomes hard. If you keep the skewers on the fire only while the meat has turned white, and it is done, it comes out soft.
however, be careful not to eat the souvlaki raw.

Souvlaki is served with Greek rice and tzatziki sauce.
The kebab sticks from Kitchen Shop would have been useful for this recipe.

Greek Skewers (Souvlaki)

Mix all the marinade ingredients in a bowl.
Put the pork in a plastic bag and then pour the marinade into the bag.
Seal the bag and shake to cover the meat well with the marinade.
Unfold the bag and resilient, removing as much air as possible from it.
Refrigerate for at least 2 hours or even overnight.

Preheat a grill or grill pan over medium to high heat.
When the grill heats up, stick the meat cubes on the skewer.

Cook the skewers until they are browned on all sides and penetrate, for about 8 minutes, turning them once on the grill in the middle of time.
Put the skewers on a plate and let them "rest" for 5 minutes.
Meanwhile, grill the glues until lightly browned on both sides, about 1 minute on each side.
Take the sticks off the grill and serve them with tzatziki sauce and pork skewers.

5 Greek dishes that I really like

I know, I don't usually write much about food, but someone challenged me… How about writing about food? What the hell should I write about food? I don't really like trying new foods, I have some foods that I like a lot, but I have to admit that I have some kitchens that I like. Obviously, I really like Romanian food, I was born here, I live here, so I like Romanian food. What else do I like? I like Italian food with pasta and pizza, obviously, if I like Romanian food, it's impossible not to like Balkan food because only our cuisine is hardly inspired by Balkan. I ate because I licked my fingers in Georgia, but also in Turkey, and the country that stuck in my mind as the place where I ate because I couldn't is Syria. We have heard of Lebanese food, but it is, in fact, a cuisine of the Levant, and in Syria we have eaten much, much better than in Lebanon. Too bad this country. From the Orient, I can say that in Japan and Vietnam it is cooked to my taste, and beyond the Ocean I can't help but salivate when I think of the Argentine beef, but also the Chilean beef (same, same). Where did I eat badly? In the North, in Scandinavia, and, without a doubt, in the USA, where it is probably the worst food on Earth. Obviously, if you eat in super-expensive restaurants with I don't know how many Michelin stars, it will be food, but, otherwise, in ordinary restaurants, you will have the vision of the food of the future prepared by the replicators of the star fleet :).

But let me return to the continent of 10th grade gastronomy and tell you what I really like in… where, where… come to Greece.

moussaka - I don't know if it's the most iconic Greek food, but I really like moussaka. The Greek one, finely chopped beef, onions, garlic, spices, well wrapped in potatoes and a fluffy topping of Greek cheese, some sauce and some well-fried tomatoes.

Over - What will come to mind when you think of Greece? Acropolis? May be. The churches of Meteora? Eventually. Syriza? Surely you forgot last year. Not si the beaches and the sea, those fine beaches that caress your soles or the sea of ​​an electric color, in some places. So it is impossible for the Greeks not to be masters of food with ingredients from the sea. I know, many salivate when I hear about squid, but I personally don't like it, but I ate some legendary fish in Greece.

Gyros - My tastes don't seem too sophisticated, but Greek cuisine isn't really sophisticated either. On the contrary, it excels in simplicity and taste. Yes, I like well-grilled meat, mixed with various vegetables in a steaming pita. And for nothing in the world should tzatziki be missing!

Tzatziki - Maybe I should have started with tzatziki. I think it's the first Greek food I tried when I first ate at a Greek restaurant - this is what happened in Maastricht during my Dutch studies. And since then I can't help but order every time I enter a Greek tavern not to order. Same with his cousin - the Levantine labneh!

Saganaki (or halloumi). I must admit that I ate for the first time halloumi (goat cheese) well roasted on the grill in Syria. But its origin is not from the Levant, but from the Greek cultural area, more precisely, from Cyprus (it became very popular in the Byzantine period). I really like its salty taste, slightly smoked and with a taste borrowed from the coals on which it is fried. But, as I said, halloumi conquered the entire eastern Mediterranean basin. I fell in love with her in Syria, but I know she can be found all over the area.

I said to stick to five dishes, but I can't help but admit that I really like Greek yogurt (but for nothing in the world combined with honey - I know this is an extremely popular dessert through Elada), feta cheese (yes, I like dairy products) or the famous souvlaki (skewers) which, too, are mixed with God knows what, if they have a specific taste (although skewers exist from Vietnam to Romania, as if the Greeks are different, probably from some spices) . What don't I like? Sweets… I don't really like baclavals and similar products that you find from Iran to Corfu, they just seem faint to sweets. But that doesn't mean I don't love Greek food.

And if you want to eat Greek goodies directly from their mother at home, I would suggest you take a look at the Greece Travel offers from Europa Travel - they have a lot of them everywhere, and the prices are low-cost (Europa Travel is positioned as a low-cost travel agency), so you will have money to taste all the Greek goodies. You can find the complete list of offers in Greece here. As special offers, you can find from 199 lei by bus here, and for those who want to fly to Greece, fares start at 251 euros (+ airport taxes) and you can find them here.

Souvlaki & # 8211 Greek skewers

Souvlaki, the Greek skewers of pork, beef, lamb, chicken and, less often, swordfish, bring together in them all the love of life of the Greeks. Grilled meat on charcoal or charcoal, sprinkled with olive oil & # 8211 the true blood of Greece & # 8211 and scented with oregano, is closely linked to the culinary existence of the Greeks since antiquity. That's why we believe & # 8211 insisting on clichés & # 8211 that you have to taste at least once from a souvlaki, to truly understand the Greek culinary spirit.

Preparation time: 40-50 minutes


  • 400 grams of lean pork
  • 1 tablespoon dried oregano
  • 6 tablespoons freshly ground olive oil
  • 2 Greek sticks (pita)
  • 1 large onion
  • 2 tomatoes
  • french fries (optional)
  • 1 lemon
  1. Cut the meat into suitable cubes.
  2. Sprinkle the meat with oil, salt, pepper and oregano. Let the meat marinate for 15-20 minutes.
  3. Divide the pieces of meat on metal or wooden skewers soaked in water for 10 minutes.
  4. Sprinkle the skewers with olive oil again and grill or fry in the pan.
  5. Peel an onion and cut it into small pieces.
  6. Cut the tomatoes into rounds.

Serve souvlaki with french fries, tomatoes, onions and tzatziki, with pieces of pita greased with butter and lightly grilled on the grill, and pieces of lemon.

[note]Pita is the Greek paste & # 8211 thicker and more consistent than that of Levantine cuisines & # 8211 made of bread dough, baked thin in the oven. [/ notes]

[type] In the same way, souvlaki can be prepared from other types of meat: chicken, beef, lamb or even fish with hard meat.

Chicken souvlaki - Greek-style chicken skewers

Make a mixture of olive oil, vinegar, lemon juice, oregano, salt and pepper.

Grind the garlic and add it to the above mixture.

Cut the chicken legs into cubes.

Pour the prepared dressing over it and mix well.

Cover and leave to cool for 2 hours. Then they are put on skewer sticks.

Place the skewers on the hot grill, greased with oil, and let them brown on all sides.

Souvlaki is served immediately, along with any garnish and tzatziki sauce.