Souvlaki

Doug in Eggmonton · March 2010

It's the little touches that consistently pushes your food over the top

. Nice cook Steve!

Doug

Little Steven · March 2010

fishlessman,

Now yer talkin. I get tabouleh as a salad at our local pita place. A whole plate of it. Too expensive to make it right now with the price of parsley here.

Steve

Little Steven · March 2010

Hoosier,

Thanks. If you don't have a vacuum marinater leave it for at least four hours.

Steve

Little Steven · March 2010

Aw Doug,

I didn't know anybody appreciated my little touches. Whatever they are?

Steve

Mainegg · March 2010

This is Juli"E" not Juli"A" and YES we have Pita in Florida!!!

Little Steven · March 2010

How do I know that for sure. Please post a pic of your birth certificate and I'll get back to you :evil:

Steve

Dave in So Cal · March 2010

Looks really good. Love the Mediterranean food.

For those of you who live in places with large persian areas, you can usually find some great marinated chicken and beef for kabobs. I have not been to our persian market for a while because it is a major hassle to go, but I think I just got hungry for some chicken kabob with all the trimmings. Yum.

Little Steven · March 2010

Dave,

Thanks, souvlaki is a Greek dish. As you get towards the middle east things get differrent. Falafel, shwarma and kafte. Still in a pita but a thinner pita. Bolder flavours and more neat stuff like hotter sauces, pickled turnip and more garlicky sauces. Love all of it

Steve

EgginDawg · March 2010

Makes me proud there Steve. The ONLY good thing I've seen about Greece lately.

Souvlaki

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