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Old 08-19-2010, 04:06 AM   #11
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Originally Posted by Linux View Post
I lived in Greece, so know about “kebobs”, better known there as “Souvlaki”.

I suggest 1˝-inch pieces, and similar-sized veg or, about 1 inch size would be fine.

If using wooden or bamboo skewers soak at least 30 minutes in advance.

Skewer a piece of onion, a piece of chicken/lamb/beef, then a mint leaf. Continue repeating this pattern until the skewer is nearly full. Do not push pieces together. They should be a little loose on the skewer.

Grill over medium high heat (or medium high coals) turning occasionally and brushing with olive oil/lemon mixture until the meat is cooked through and juices run clear.

As for using a cooking thermometer when making souvlaki. I just know when the meat's done.
Thanks!

I'm not using a traditional grill with fire, so don't think the whole soaking of the skewers, applies to me. It won't catch on fire...

Still, I soaked bamboo skewers for around an hour, but it dried up really quickly while I was inserting the meat, red bell pepper, mushroom, onion, etc... so I don't know what the point is, for soaking it. It becomes bone dry in two minutes.

Interesting recipe. Do you marinate the meat at all? And do you eat the mint, once the skewers are done? Or is it just to marinate the meat and make it taste minty?
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Old 08-19-2010, 07:42 AM   #12
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Thanks!

I'm not using a traditional grill with fire, so don't think the whole soaking of the skewers, applies to me. It won't catch on fire...

Still, I soaked bamboo skewers for around an hour, but it dried up really quickly while I was inserting the meat, red bell pepper, mushroom, onion, etc... so I don't know what the point is, for soaking it. It becomes bone dry in two minutes.

Interesting recipe. Do you marinate the meat at all? And do you eat the mint, once the skewers are done? Or is it just to marinate the meat and make it taste minty?
The reason why wooden skewers should first be soaked in water is to prevent them from incinerating on the grill, flamed either beneath a commercial salamander like ours, or above charcoal: the effect remains the same. I'm unsure what wood is used in our skewers, but they hold good.

Generally we marinate our meat. It's to max out the flavours of grilling, like traditional Greek souvlaki. Mint is usually not eaten, unless like fresh oregano is sprinkled over the cooked meat. Souvlaki doesn't get much better than this.




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Old 08-19-2010, 08:32 PM   #13
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The reason why wooden skewers should first be soaked in water is to prevent them from incinerating on the grill, flamed either beneath a commercial salamander like ours, or above charcoal: the effect remains the same. I'm unsure what wood is used in our skewers, but they hold good.

Generally we marinate our meat. It's to max out the flavours of grilling, like traditional Greek souvlaki. Mint is usually not eaten, unless like fresh oregano is sprinkled over the cooked meat. Souvlaki doesn't get much better than this.


That certainly looks delicious. What do you use for the marinade?
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Old 08-19-2010, 10:03 PM   #14
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Looks good!
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