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Cut the meat into pieces and mix with the rest of the ingredients.
Leave to marinate for 24 hours.
Put the meat on sticks and grill it in the oven, under the eye of the stove.
Serve with rice and tzatziki sauce.
Recipes for the Easter table: Souvlaki lamb
- 2 cloves garlic, finely chop
- 2 teaspoons sea salt
- 4 teaspoons olive oil
- grated peel and lemon juice
- 1 teaspoon finely chopped dill
- 700g of lean lamb meat, such as boneless leg, cut into large pieces of pita or stick for serving
Method of preparation:
Grind the garlic together with the sea salt in a mortar (or use a small food processor) until it turns into a paste. Mix well the oil, lemon juice, peel, dill and garlic.
Add the lamb and mix well. Leave to marinate for at least two hours or overnight in the refrigerator. If you use bamboo skewers, soak them in water.
If you prepared the lamb the day before, take it out of the fridge 30 minutes before putting it on the fire. Put the meat in the soaked skewers or metal skewers, heat the grill to a high temperature or prepare a hot grill pan.
Fry the meat for 2-3 minutes on each side, sprinkling it from time to time with the remaining marinade. heat the pita or glue a little, then fill it with souvlaki. If desired, add Greek salad and tzatziki.
5 best lamb, pork, chicken or turkey recipes to try
Drob recipes. Whether you want to prepare it for Easter or any other day, or you want a piece of lamb, chicken or turkey, we present 5 best fluffy recipes to try
Drob recipes. Whether you want to prepare it for Easter or any other day, or you want a piece of lamb, chicken or turkey, here are the 5 best fluffy recipes to try.
Drobul is one of traditional Easter dishes and, because it has a lot of greens, it is also a product with many nutritional properties. Even if lamb liver is considered the tastiest, there are a lot of options for those who can not eat or who do not like lamb. So you can make one pork chop, a chicken liver or very simple and full of flavor turkey.
Souvlaki & # 8211 marinated Greek skewers
One of the most popular Greek dishes, souvlaki or souvlakia means skewers of pork, lamb, beef or fish (swordfish, preferably), without vegetables most of the time, appetizingly grilled. What sets them apart from the rest of the skewers is the process of marinating them in a sauce made of lemon juice, olive oil, herbs and possibly wine. The meat thus becomes more tender and juicy. And for the delight to be complete, the souvlaki is accompanied by a refreshing tzatziki.
Here are some chicken souvlaki, served on a bed of red onions and dipped in sauce, a delicious combination that I found, however, only in the northern part of Greece. especially in the taverns frequented by the locals. As for the souvlaki spices, I used a mixture bought from Greek stores, including oregano, marjoram, dehydrated onion powder, paprika and cumin.
Ingredients (for four servings):
& # 8211 chicken breast 425 g
& # 8211 olive oil 4 tbsp
& # 8211 lemon 1 pc.
& # 8211 white wine 80 ml
& # 8211 white onion (for marinade) 1 pc. mica (40 g)
& # 8211 salt, pepper
& # 8211 spices 2 teaspoons
Cut the chicken breast into cubes and place in a bowl. Add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 40 ml of wine, sliced white onion, salt, pepper and a teaspoon of spices. Mix well so that the meat is evenly covered. Put in a bag that closes tightly or cover the bowl and put in the fridge. As far as chicken is concerned, 2-3 hours are enough for marinating, but if you use pork, lamb or beef, it is best to leave it to marinate overnight. Soak the skewer sticks in water for 25-30 minutes, then stick the pieces of meat. Place the skewers on the hot grill or, in a tray, on the oven grill.
While the skewers are cooking (don't forget to turn them over!), Prepare the sauce for bathing the skewers, the rest of the olive oil and wine, 2 tablespoons of lemon juice, a little salt and pepper and a teaspoon of herbs.
On a smaller plate or a larger plate, put slices of red onion, place the skewers on top and sprinkle with sauce. Serve with a tablespoon of tzatziki, french fries in olive oil and lemon.
Calories: 224 kcal / serving (without french fries and tzatziki).
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Slowly, I see that the Greek recipes on the blog are multiplying, and I am referring here only to the Greek ones from their mother, not to our adaptations. Find on the blog Giouvarlakia (Greek meatball soup), Bifteki (Greek meatballs stuffed with cheese) and, of course, Tzatiki. This time I made Souvlaki, some very fragrant skewers.
Souvlaki is generally made from pork, but I have seen many recipes with chicken and even lamb. As it wasn't too long after Christmas, when the pig was the star, I opted for chicken Souvlaki. We didn't eat lamb, so it came out of the discussion from the start.
The secret of a successful Souvlaki is the marinade which has as basic ingredients olive oil, lemon juice and oregano. Depending on the type of meat used, other spices are added. The meat is marinated and will be very tender and flavorful.
You can serve Souvlaki in Greek style, with pita and tzatiki, or with your favorite garnish or a seasonal salad. Regardless of the chosen option, you will have an honorable meal! :)
I recommend you too mustard sauce for Souvlaki. It is delicious!
Ingredients needed to prepare the recipe Souvlaki (5 pieces):
- 1kg chicken breast
- 4 tablespoons of olive oil
- the juice of 1 lemon
- 2 cloves of garlic
- 2 teaspoons of dried oregano
- salt and pepper to taste
You still need skewer sticks.
Souvlaki recipe from: chicken breast, lemon, oil, oregano, salt, pepper, tomatoes, olives, feta, cucumber, onion, pita, tzatziki sauce, coriander.
- 4 chicken breasts with skin and bone
- juice of 1 lemon
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- sea salt
- black pepper
For the salad:
- 4 tomatoes
- 50 g kalamata black olives
- 100 g feta cheese
- 1 large cucumber, cut into cubes
- 1/2 red onion, finely chopped
Method of preparation:
Put the chicken breast in a plate. In a bowl, mix the lemon juice, olive oil and oregano. Rub the meat well with this mixture and season with salt and pepper.
Preheat the oven with a grill or a grill pan. Bake the chicken breast until golden and penetrated. Let it cool a bit. Cut the meat into slices. Mix all the salad ingredients.
To serve, put tzatziki sauce on each pita, then slices of meat and salad.
Baked chicken breast
Put in a bowl the chicken breast, olive oil, spices. Mix very well so that the chicken is completely covered with oil and spices. If we have time, let the chicken marinate for a few hours. If not, we put it directly in the tray, on baking paper.
In a bowl, mix the cream cheese, yogurt, finely chopped parsley, salt and pepper. We must have a homogeneous cream. We distribute the cream obtained on the pieces of chicken breast.
Place the grated mozzarella on top. Put everything in the oven heated to 180 & degC, for 30-45 minutes or until the chicken breast is done and very well browned mozzarella. We check the chicken breast with a fork: it is ready when the juices flowing from the meat are clear, without traces of blood.
For serving, we prepared a simple salad, which we put over the chicken breast and which fits perfectly: it has a crunchy texture and contrasts with the creamy chicken. Enjoy!
This recipe is recommended by Teo Rogobete.
It is perfect when you have very little time to prepare dinner or lunch, but you want a delicious cooked food that you have prepared! It can be used for lunch, dinner and, why not, at family meals, because it is easy to prepare in large quantities!
Method of preparation
Mix together a marinade of:
3 lg olive oil
A little red wine
3 cloves of garlic
Fresh mint (optional)
Add to the meat and marinate for three hours.
Place the meat and vegetables on the skewer in turn and after you have prepared the grill, fry the skewers for a maximum of 5 minutes on each side. Careful! Do not fry too much because they will dry out. They must remain juicy.
Meanwhile, sprinkle a stick with olive oil and salt and place on the grill for a few minutes. After frying, sprinkle with Tzatziki sauce and a skewer and make a sandwich.