Slouvaki recipie?

Question

I love Slouvaki that you can get in a Greek Restraunt with the pork tenderloin, but when we moved we moved to a town that doesn't have a Greek Restraunt. So sad. Does anyone have a good recipie for Slouvaki to make at home? Just the marinated meat, I know what I like for condiments. THANKS!

Answer 1

These grilled morsels of pork are so popular that I always figure on a little more than 3/4 of a pound of meat per person as a main dish. It's an easy dish to prepare, and serving on the skewers adds an authentic touch.

INGREDIENTS:
2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
PREPARATION:
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.

Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste.

If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.

Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.

Answer 2

Souvlaki

Ingredients

(6 servings)

1/4 c Salad oil
1/4 c Wine vinegar
1/4 c Lemon juice
1 Clove Garlic, minced (This is Greek?)
4 ts Salt
1/4 ts Pepper
Oregano to taste
4 lb Boned leg of lamb, 1 to 1 1/2 inch cubes


Instructions

Serves: 6
Souvlaki may also be made with pieces of beef or fish. You might want to use marinated scallops, shripm or halibut.
Combine all ingredients; let meat marinate in refrigerator for three to six hours, turning meat over several times. Put meat on oiled skewers and set to grill over charcoal, turning to brown evenly. In the oven, rest the skewers on rack of proiler pan and brown about six inches below the heat. Turn occasionally to maintain even color and baste with marinating sauce. Broil until meat is brown and crispy; about 45 minutes.

Answer 3

I would not use pork tenderloin, use shoulder or sirloin, and watch the lemon juice as like with seviche, the acid in the lemon juice slightly cooks the meat, I prefer to only marinate it for 2 hours.

I use, veg oil, leave the oil oil for salads, garlic, chopped onin, parsley, lemon juice, dried oregano and thyme (basil is to strong and not use much in greek food), salt and pepper, you can add some spice with either chilis or cayenne, but vary lightly.

I serve mine with roasted potatos, tzatziki, rice cooked in chicken stock and a nice green veg, beans are nice or sauted zucchini.

Answer 4

- INGREDIENTS
* 1.5 kg tender pork or beef
* 3 tablespoons olive oil
* juice of 2 lemons
* 3 tablespoons oregano
* 1 tablespoon thyme
* salt and pepper

METHOD

Rinse the meat and bone and clear it of any hard gristle or muscle or fat. Cube it in large portions (approximately 2 cm x 1,5 cm x 1,5 cm), season it and thread it on skewers. Pour the olive oil over the meat.
You can cook them under a hot grill for about 3 minutes on each side, basting them often and turning them once. The best results are achieved by barbecuing on charcoal. They take a little longer to cook, about 15 minutes, depending on the stength of the fire.
Before serving, pour over the cooked meat the lemon juice.
Serve with a greek salad or a green salad.

- 1 kg (2.2 pounds) tender meat (pork, beef, veal, lamb, boned chicken, intestines or fillet of fish)
18-24 skewers

Marinade
75 gr (2.7 oz) onions, sliced
30 gr (1 oz) carrots, sliced
30 g/1 oz celery
2-4 cloves of garlic, chopped
parsley, finely chopped
grated rind from ½ lemon
1-2 lemons, freshly squeezed
2-7 tsp salt
75 ml (0.16 pints) olive oil
125 ml (0.26 pints) white wine or water

Herbs
1 pinch of thyme
1 pinch of rosemary
1 pinch of coriander
4 pinches of oregano
2 pinches of ground cloves
4 pinches of black pepper
1 bay leaf

Cut the meat into small cubes, put all the ingredients for the marinade into a clay pot, mix well, toss in the meat and leave to marinate for 24-48 hours. Put the meat on the skewers and cook on a slow burning grill for 4 to 6 minutes. Serve hot.

Note: For skewered game, add 125 ml/0.26 pints wine and 125 ml/0.26 pints water to the marinade, together with 2-4 dessert spoons of vinegar and 2 dessert spoons of tsipouro and brandy.

Boil the marinade for 30 to 40 minutes, leave to cool and then marinate and cook as above.

Good luck

Answer 5

OPA!
Hi I have a recipe that you can play around with consist of olive oil, oregano, basil, garlic, lemon, pepper and salt some vinegar those are the ingredients most to least play around with it and see what type of tastes you can make. marinate it for just a few minutes then brush while cooking(preferably barbecue.

Answer 6

go to cooks.com!