Souvlaki – chicken, pork or lamb
Souvlaki are typically small pieces of meat, cooked on skewers on a barbecue over coals. They would be served with some salad in a pitta bread, why not have a go at making them too, they’re really easy.
These are simple recipes and you can even make them easier with a pre bought rub like Angus & Oinks, Big Phat Greek.
In Greece the meat is usually cooked well done. You can make up your own mind though depending on the cut of meat you are using.
Cooking surfaces
BBQ Temperature
Ingredients
- 500g pork shoulder or belly (skin off)
- 500g chicken thighs, skinned and boned
- 2-3 tsp dried oregano
- 1 tsp freshly ground cumin
- 1 tsp Maldon salt
- Small handful of mint
- Tzatziki
- Red chilli, finely sliced
- Juice of a lemon
Equipment
- I use the LetzQ Rotisserie with the Weber Skewer Set.
Method
- Cut your pork shoulder into 2.5cm cubes.
- Skin and debone your chicken thighs and cut them into 6 pieces.
- Thread your meat onto your skewers so they are reasonably tightly packed.
- Sprinkle the skewers with the oregano, salt and ground cumin (or your shop-bought rub).
- Mount them onto your spit.
- Setup your Egg for a direct cook at 200°C using the LetzQ Spit.
- Cook your skewers until the chicken is above 74°C, high 80°C’s is better though with these tougher cuts.
- Once cooked serve drizzled with some tzatziki, and sprinkled with mint leaves and chipped chilli.
- Squeeze over some lemon juice.
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