Greek Souvlaki with a unique key ingredient used in the souvlaki marinade. Quite possibly the best souvlaki you will ever have. Whether you're making Greek souvlaki with pork, chicken, beef, mutton, or lamb, this recipe starts with a unique and versatile souvlaki marinade that can be adjusted to perfectly complement each type of meat. The secret ingredient that really brings a little something special is the use of feta cheese brine straight from the tub. This, added with Greek ladolemono, creates a tangy, savory depth of flavor you haven't experienced before. But once you do, nothing else will do. I call it the Greek feta marinade, and it really is something else.
Servings: 4
Ingredients
- 2 lb Chicken, Pork, Beef, Lamb, or Mutton - Diced 1 inch
Souvlaki Marinade
- 1/2 C Ladolemono
- 1/2 C Feta Cheese Brine
- As Desired Choice Herbs & Spices - with heat source, see notes for ideas
- 1/4 C Yogurt or Wine - or more, optional
Instructions
- Marinade: Place all ingredients for the Ladolemono into a glass jar and purée with the immersion blender. Empty 1/2 cup into a marinating bowl and add 1/2 cup feta cheese brine with the diced meat and seasoning of choice. Cover and refrigerate for a few hours for chicken or pork, or even overnight for pork, beef, or lamb.
- Skewer: Skewer the meat while you preheat the oven, grill, or rotisserie unit. Use about 5-7 pieces of meat per skewer.
- Cooking Souvlaki: Cooking at a lower heat, especially when making pork, beef, mutton, or lamb souvlaki, is recommended, as it softens the meat and fat much more and renders out some of the fat. Finish with a high heat for char and color. For pork, beef, mutton, or lamb, cook at 250°F for 50 minutes to an hour, then at high heat until good char and color. Rotisserie Unit: Cook at 400°F for about 15 minutes for chicken. With pork, beef, mutton, or lamb, cook at 250°F for 50 minutes to an hour. Then cook at 400°F for color. Or cook until the desired internal temp for beef, mutton, or lamb. Oven: Cook at 450°F for about 15 minutes, turning halfway through or until meat reaches the desired doneness. Optionally cook low and slow at 250 F for about 1 hour. Then broil for color.Grill: Cook at medium-high heat for 2-3 minutes per side or until the desired internal temperature is reached. Optionally cook in indirect heat (about 250°F) for about 45 minutes to soften the meat. Then place over medium-high heat to char and color the souvlaki.Pan/Griddle: Set a pan over medium heat with fat and wait for it to get hot. Then sear the souvlaki for about 2-3 minutes per side or until the desired internal temperature is reached.
- Rest: Set the souvlaki aside to cool, about 5–10 minutes. These can be served while still on the skewer with rice and vegetables or removed from the skewers on Greek pita bread or pita bread with a pocket and dressed with tzatziki and vegetables. To remove the meat from the skewers, nudge the meat down the skewer to loosen it and then away from the skewer to remove the meat.
Notes
Souvlaki internal temperature
- Chicken breast should be cooked to 157°F and dark meat to 175°F or higher.
- Pork should be cooked to an internal temp of 145°F or slightly higher.
- Beef, Mutton or Lamb should be cooked to an internal temperature of
- Rare – 120 F – 125 F
- Medium – 140 F – 145 F
- Well Done – 160 F and above
- There are various degrees in between as well, with medium-rare at 130 F – 135 F and medium-well at 150 F – 155 F.