Best Souvlaki Wicked Kebabs Recipes

OVEN BAKED PORK SOUVLAKI (KABOBS)

Steps:

• Put all the cut-up pork, bell peppers and onions in a large Ziploc bag or deep baking dish
• Prepare the marinade by mixing together the olive oil, lemon juice, garlic, oregano, salt, pepper, and garlic powder in a small bowl
• Once mixed, pour the marinade all over the pork, bell peppers and onions. Mix thoroughly until everything is coated well
• Cover and place in the fridge to continue marinating for AT LEAST 30 minutes but preferably 2 hours or overnight
• When you're ready to cook, preheat oven to 375 degrees and line a large baking sheet with parchment paper. If you're using wooden skewers, you can soak them in cold water for 15 minutes before adding the pork and veggies to them (this will prevent the skewers from burning in the oven)
• Remove the marinated pork and veggies from the fridge and start threading them through the soaked skewers. You can use any pattern you like when adding them to the skewers
• Place the kabobs side by side on the prepared baking sheet making sure there is some space in between each kabob (this will ensure better heat distribution and even cooking). You can use a second baking sheet if you don't have enough space
• Place the kabobs in the oven and bake for about 12 minutes. Then flip all the kabobs and bake for an additional 12 minutes
• Serve immediately with pita bread, hummus, lemon slices or your choice of salad!

SOUVLAKI (WICKED KEBABS)

Steps:

• For the kebabs: Put the pork chunks, dried mint, dried oregano, garlic, olive oil, lemon juice, vinegar, salt, and black pepper into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap or clingfilm, then pop into the refrigerator for 30 minutes, or longer if you want the flavours to get a bit more intense. Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap or clingfilm and put to one side to steam for 5 minutes or so, this will help their skins to come off.
• To make the tzatziki: Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you've got the balance right, then put aside. Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking. Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra-virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges. Put a dollop of tzatziki and the meat from 1 skewer on each warmed flatbread. Top with some of the pepper mixture, a drizzle of extra-virgin olive oil and a good squeeze of lemon juice. Life doesn't get much better.

CHICKEN AND PORK SOUVLAKI

Steps:

• For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic.
• Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer.
• Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter.
• For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side.
• Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki.

SOUVLAKI -- SMALL SKEWERS OF PORK

Steps:

• Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.
• Toss all the ingredients in a large bowl, taste and adjust seasonings.