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Souvlaki
Mr Holloway
Posts: 2,034
We have a local place the serves some killer souvlaki so we thought we would give it a try.
We made some nice tzatziki to go with it which turned out really good.
Some pics
The tenderloin was cut up and marinated in olive oil,lemon,garlic,and oregano
Left for a day and a half in the fridge
Got a new toy for these cold cookin nights :laugh:
This really speeds things up
On to the fire
Finshed off with some lemon
Nice greek salad on the side
Loaded up on a pita, very tasty
Thanks for looking
Shane
We made some nice tzatziki to go with it which turned out really good.
Some pics
The tenderloin was cut up and marinated in olive oil,lemon,garlic,and oregano
Left for a day and a half in the fridge
Got a new toy for these cold cookin nights :laugh:
This really speeds things up
On to the fire
Finshed off with some lemon
Nice greek salad on the side
Loaded up on a pita, very tasty
Thanks for looking
Shane
Comments
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Shane, your souvlaki is awesome! You achieved the perfect char. The Greek salad looks yummy as well.
I'm putting that on my list!
Beautiful pics! -
hahahaha
I was just drooling over your turkey :laugh: :laugh: -
looks killer but someone put lettuce in your salad
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I'll trade you the leftover turkey for that souvlaki any day!
-
very nice !
I´m just wondering, how ya cut the tenderloin in this pieces. -
Love it. It looks like you did it up right.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
wickid! I love souvlaki... especially with lamb context is important
-
Thanks
Just tried to keep the pieces the same size -
Thanks Faith
-
Thank you
Yes, I can't wait to try some lamb. -
Wow Shane TKS for posting this original cook looks really good
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That really looks fantastic, so you basically eat it like a gyro? -RP
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Thank you Beli
It is a recipe I will try again -
Thanks RP
Yes, it can also be served on a bed of rice -
That looks too good to pass up - could you post or link the recipe you used? The meat and the tzatziki if you were happy with them.
This will be first up after the holiday. -
Shane,
Since we returned from Greece a couple of weeks ago, I've been wanting to make some souvlaki. Thanks posting this great-looking meal. Looks pretty straightforward.
Do I count 10 servings from the 2 tenderloins?
Can you share your recipe for tzatziki? -
-
Thanks Bill
The tenderloin was marinated in
1/4 cup olive oil
3 cloves of garlic
1/8 cup chopped oregano
juice of 1 lemon and some rind microplaned in
I let that sit for about 30 hrs in the fridge. I would try for 48 next time.
This was grilled on the Egg at 400 dome temp, raised grill
Definetley will work on this one, it was good but not as good as our local place
Shane -
Thanks Clark
Wow! nice trip.
There were 10 skewers but they were kinda small. I would say at least 2 per person.
Not sure if this tzatziki will be worthy :laugh:
It is pretty basic and can be changed to your liking. It goes something like this.
2c of plain yogurt(drained for at least 24 hrs in cheesecloth)
1 cucumber peeled,seeded fine dice
2 cloves of garlic(we use up to 5)
2 tbsp olive oil
salt and pepper to taste
Best when can be left in the fridge for a few hours.
Again, this can be changed to your liking.
Shane -
Thanks, Shane.
-
Shane,
That souvlaki is making my mouth water. All of the veggies with the rich marinated meet and the tzatziki? Hell yeahs!
Mind if I steal this one to use for a post on my blog? (With due credit of course)
ChrisKnoxville, TN
Nibble Me This -
I first had souvlaki in Glyfada Greece back in the mid seventies. I thought it was the best food I had ever eaten. Very greasy with olive oil, and dusted well with paprika. They used lamb though and it was great.
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Great looking meal!
-
Thank you Chris
You are welcome to any photos you like.
But I have to say, your photos are what I use for inspiration and ideas :laugh:
Some of your pics leave a lot of us in awe.
Your comp and DOF are crazy good. -
Greece is on my travel list :woohoo:
Lamb is going to be next -
Thanks Rich
-
wow...
they loook aweeeeeeeesome!!!!!!!!!!!
very nice job -
Thank you Lobicho
-
That looks great!!What temp did you use and how long for each side?
Thanks,Randy -
Thanks Randy
The dome temp was around 400 and they were on for 5 minutes then flipped 5 more minutes and finished and pulled around 145
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