Souvlaki

25 Oct

  Grilled pork souvlaki skewers with greek salad and lemon. Stock Photo - 18935883

Grilled  pork souvlaki skewers with greek salad and lemon.

                 SOUVLAKI     —        soo-VLAH-kee     Is how you say it for our non GREEK speaking friends.

The word souvlaki is a diminutive of the medieval Greek σούβλα souvla ‘skewer’, itself borrowed from Latin subula (  shoemakers awl ) 

Souvlaki is attested in Greece since antiquity and it was known with the name οβελίσκος? (obeliskos) dim. of όβελος (obelos), “spit”.

Excavations in Santorini, Greece, unearthed stone sets of barbecue for skewers used before the 17th century BC.   In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained alight during its use.[2] Mycenaean Greeks used portable tray as grills. These trays were rectangular ceramic pans that sat underneath skewers of meat like a portable barbecue pit. Homer mentions meat roasted on spits (οβελώς). In Classical Greece, a small spit or skewer was known as ὀβελίσκος (obeliskos),

 

This is a Souvlaki Grill that My Daughter sent me from Cyprus.

      
This is how you can grill it on your own grill at home

 

This is Christos ,  cooking a whole lamb in the Greek  Souvlaki Style
this is how Souvlaki is usually served
 or with Pita bread and  Tzatziki  sauce
Greece is well known for its delicious cuisine and healthy Mediterranean diet, but what about its fast food? Everyone who has visited the country has tasted at least once the famous “souvlaki” or “souvlaki with pita” or “pita gyros,” three dishes combining meat in a very tasteful dish that has become a trademark of the modern Greek culture over the years along with other products such as the frappe, ouzo, retsina and feta cheese. Whether to take away, eat it out on the curb or just sit in the shop and enjoy it at your leisure, souvlaki and pita gyros have become the most popular, convenient, and cost-effective food option someone can come across in Greece despite, or even rather because of the times of the economic crisis. The word souvlaki is a diminutive of the Greek souvla (spit), itself borrowed from the Latin word subula. But the origins of souvlaki date back to ancient Greece. It was known with the name obeliskos (dim. of obelos –spit), mentioned by among others in the works of Aristophanes, Xenophon, Aristotle etc. A meat and bread recipe which resembles the way pita souvlaki is served today with pita bread was also attested by Athenaeus in his “Deipnosophistae” and called the plate kandaulos. The skewered kebab-like recipe existed as a favourite in ancient Greece during Archaic times, as the earliest references are attested in Homer. However, excavations held in Akrotiri on the Greek island of Santorini by professor Christos G. Doumas, unearthed stone sets of barbecues for skewers (Greek: krateutai) used before the 17th century BC. Even later on, during the Byzantine era, references survive describing street vendors selling souvlakia with pita in Constantinople. The first souvlaki shops in Greece appeared in Livadia in 1951, selling souvlakia on a stick and rotating gyros. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. Souvlaki or Kalamaki Kalamaki (little reed) is a synonym for souvlaki proper in Athens, in order to differentiate it from other forms of souvlaki. For kalamaki, the meat is cubed into 1-inch chunks, marinated overnight in lemon juice and olive oil along with pinches of Greek herbs and spices such as oregano and on occasion thyme. Then it is skewered on wooden skewers (the “little reeds”), broiled over charcoal, and generously salted and peppered.
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Souvlaki

1/2 lemon  – juice

2 Tplsp extra virgin olive oil

2 Tbsp soy sauce

1 tsp oregano

3 cloves garlic – smashed

2 pounds pork tenderloin  ( or lamb  , or chicken , or beef ) – cut into 1 inch pieces

1 onion cut in to 1 inch pieces

1 green pepper cut in to 1 inch pieces

in a large bowl miz lemon juice plive oil , soy sauce , oregano , and garlic

Add pork  onion and green peppers.cover and refrigerate .     I put this in a 1 gallon Zip lock bag , squeezed the air out and then set it  in the bowl ( in case it leaks )

Start grill

Here is a picture of how to use       2 SKEWERS

                

This prevents the food from spinning on the skewers , not allowing you to TURN THE KABAOBS  OVER . ( pretty slick ……. YEAH ?  )

Soak wooden Skewers in water for 30 min to prevent burning.

Lightly oil grate with a wadded up paper towel  dipped in olive oil .

Cook 10-15 min to desired doneness turning skewers  frequently for even cooking.

Authentic Greek Tzatziki

Author: The Wanderlust Kitchen
Serves: 6

Ingredients
  • ½ a large cucumber, unpeeled
  • 1½ cups plain full-fat Greek yogurt
  • 2 large garlic cloves, finely minced
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon white vinegar
               Instructions
Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
  1. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
  2. This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
  3. ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
  4. You can skip this draining process, if you want, but you will have a moderately messier sauce .

Eat and Enjoy !

 
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One Response to “Souvlaki”

  1. Jovina Coughlin November 6, 2015 at 5:14 pm #

    Thank you for following my blog. I look forward to reading yours.

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