There are many recipe out there for slovlaki, this is one I have been making for years and is a personal favorite, this can be made using lamb or pork, the secret to the marinade is the little extra bit of honey and the seasoned salt ;-) traditional Greek souvlaki is not threaded with veggies, but I like to add them on the skewers, you have the option of using them or not. Serve the lamb with toasted pitas and tzatzika sauce if desired please see my Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad). Plan ahead the lamb needs to marinade overnight. You can also make these in the oven under the broiler, using metal skewers ONLY in place of wooden, turning occasionally. The vegetable amounts listed are only esimated you can use as many as desired on the skewers.
- 2 lbs lean leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)
- 1 cup red wine (not red wine vinegar)
- 1⁄2 cup olive oil
- 1⁄4 cup fresh lemon juice
- 1 tablespoon liquid honey
- 2 tablespoons fresh minced garlic
- 2 tablespoons dried oregano
- 2 teaspoons seasoning salt
- 1 teaspoon black pepper
- 20 large button mushrooms (might use more or less)
- 2 large red onions, cut into 8 pieces
- 20 cherry tomatoes (might use more or less)
- 1⁄4 cup olive oil
- 10 -12 wooden bamboo skewers (soaked in water for 30 minutes before threading, you might use less than 10 skewers)
- In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
- Place the lamb in a large glass bowl.
- Pour the wine sauce over the lamb; toss to coat well.
- Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
- Lightly oil the grill and preheat.
- Remove the lamb from the marinade (discard marinade).
- Soak the wooden skewers in water for 30 minutes before threading.
- Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
- Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
- Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
- Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
This is the best by a mile. We've tried it on pork, chicken, lamb and beef and it has been superb! We usually seem to accompany this with Kittencal's lemon rice and a salad with her greek dressing recipe. We call it our Kittencal night, and it's always a favourite! Guests have raved over this, friends have requested it. We've even had people come onto our campsite and ask what we're making because it smells so good! We use oregano from our garden that we dry in the dehydrator, and it makes a huge difference. Other than tending to go heavy on the garlic, we have never altered this recipe. Thanks so much, Kittencal. It's a winner!
Super good! We even over cooked the meat and it was still good. Thanks for posting.
I followed this recipe exactly, except used chicken as my protein. It was absolutely fantastic! I've made this about 5 times in the last 3 months or so. The girlfriend adores it, and my friends were appalled that something this flavorful could come from the average joe's kitchen. I gave this 5 stars because I have tried countless souvlaki recipes, and this one is easily the best... ZERO room for improvements. Thanks for sharing!