Greek Souvlaki
User Reviews
5
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Prep Time
2 hrs
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Cook Time
15 mins
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Total Time
2 hrs 15 mins
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Servings
6 people
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Calories
369 kcal
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Course
Main Course
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Cuisine
Greek
Greek Souvlaki
Description
Greek Souvlaki is prepared by marinating venison backstrap or leg meat in olive oil, lemon juice, lemon zest, oregano, thyme, and black pepper. The meat is cut into small chunks free of silverskin and sinew for easy eating. After marinating for at least two hours, the meat is skewered and grilled over high heat.
The recipe includes a tzatziki sauce combining Greek yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper, which adds a fresh and tangy flavor that pairs well with the savory grilled meat. Typical accompaniments include tomato, cucumber, red onions (optionally quick-pickled to mellow flavor), lemon wedges, and pita bread for assembling the souvlaki sandwiches.
Serving the souvlaki with pita and fresh vegetables allows for a hand-held meal with contrasting textures—the smoky, tender meat; creamy, cool sauce; and crisp vegetables. The thorough marinade enhances tenderness and flavor, making it a satisfying outdoor grilling dish.
Ingredients
MARINADE
- 1 1/2 pounds venison backstrap cut into 1-inch chunks, or leg meat
- 1/2 cup olive oil
- 1/4 cup lemon juice
- lemon zest
- 2 tablespoons oregano dried
- 2 teaspoons thyme dried
- 2 teaspoons black pepper
TZATZIKI SAUCE
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 7 ounces Greek yogurt
- 1/2 cup cucumber peeled and seeded, diced
- 1 tablespoon dill
- 2 garlic minced, cloves
- salt to taste
- black pepper to taste
OTHER STUFF
- tomato
- cucumber
- red onions
- lemon wedges
- pita bread
- skewers
Instructions
- When you are cutting your venison (or lamb, or beef, for that matter), make sure it is free of all silverskin and sinew. This will make the meat easier to eat in the pita. Cut them into smallish chunks -- remember, you are going to eat this as a sandwich of sorts, not as a big kebab. Add the meat to all the marinade ingredients in a sealable plastic bag, mix well and put in the fridge for at least 2 hours, and up to a full day ahead.
- Meanwhile, make the tzatziki sauce by mixing all of those ingredients together. Keep that in the fridge until you are ready to serve.
- Chop all your accompaniments: Tomatoes, cucumbers, lemons, red onion, etc. If eating raw red onion isn't your cup of tea, soak the sliced onion in lemon juice or white wine vinegar while the meat is marinating. This quick pickle will pull the harshness right out of the onions.
- When you are ready to rock, get your grill very hot. Make sure the grill grates are clean. Salt the venison liberally, and skewer the venison pieces together -- this is not how I normally do meat skewers, but jamming them all together helps keep these small pieces of meat from overcooking. Lay the skewers on the hot grill and cook them with the grill cover open until they are medium, about 4 minutes per side depending on how hot your grill is. I use the finger test for doneness to determine when to pull the meat off. Keep it on the skewers while you take it to the table.
- To serve, lay everything out and let people make their own little pita wraps. Serve with a nice light Greek red wine, a dry rose or a crisp beer or three.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 98mg | 33% |
| Sodium | 71mg | 3% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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