The Juiciest Pork Souvlaki Over The Charcoal
ฝัง
- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Step by step recipe guide on how to make pork souvlaki on traditional bamboo skewers and cook them over the charcoal BBQ. Cooking over the coals gives the food that tasty smoky charcoal flavour which we love and it is a fantastic way to ensure juicy, tender and evenly cooked food when cooked correctly. This guided video makes the entire souvlaki process very easy. We show you how to make traditional Greek style souvlaki at home. By following along you will be able to take your souvlaki game to the next level at your next barbeque.
In this video we will be using 2 different cuts of pork. Pork neck, and pork belly. Both cuts have a very good fat content and that is exactly what we want from our meat when making souvlakia.
We start off by showing you exactly how we like to slice and cut up our meat to fit perfectly onto the skewers and ensure for an even cook.
Once the cutting is complete, we then guide you step by step through our marinade process going through all our herbs and spices. Even if you don't use the same amount of meat as us, you will be able to adjust the recipe to suite your needs.
Lastly we go through how to light up your charcoal correctly and establish the correct heat/ temperature to get a nice cook on your souvlakia. Then as always, we take you step by step through the cook from start to finish so you can copy and do the same from home.
This type of Greek street food is best enjoyed with a group of friends or family. Just accompany it with a few simple salads, sides, pita bread and your favourite drinks then you are good to go.
Thanks so much for watching and we will see you in the next video! - แนวปฏิบัติและการใช้ชีวิต
That is the Rolls Royce of Souvla!!
These remind me of the kalamaki souvlaki I used to get in Greece.
Unreal. 10/10 effort. I struggle keeping the flames down on my fatty pork cook ups, you two have got it down to a fine art
gonna do this over the weekend! awesome!
That’s awesome! Comment back and let us know how you go. Happy grilling 😀
Looks great !
Definitely getting my hubby to make these for our next BBQ
You won’t be disappointed Jacqueline!
Please invite me
Thanks for the tips will try this weekend
Anytime!
You guys rock best souvlaki ever and very simple
the Souvlaki looks Amazing, but that grill, wow, I want one!
Thanks heaps Paul, glad you enjoyed the video! Yeah great BBQ, its from the boys at Grill Philosophy. Just google AmberQ on google and you can find them.
Looks great boys, definitely got to learn this.. 🤙🏼
Thank you! Most definitely! If you give it a go let us know how you like it 😃
now that looks awesome
Thanks :)
Love your videos boys. Recipes are fantastic and your equipment sensational.
My dad brought me over an amberq spit from Greece in the valitsa years ago. It’s the best ever. Highly recommended.
Just wondering where you got the assassins blade you used to cut up the souvlaki?
Kala psisimata!
Pwoahhh Nikolaki and Andonaki make souvlaki
Hahah yessss hope you enjoyed them 😀
The best souvlakia agorakia 😉😜
Hahah your rhyming is as good as ours 🤪 thank you Evie!
Καλά ψησίματα παιδιά μπράβο
Ευχαριστούμε πολύ!!! ❤
Μπράβο ρε μάγκες!
ευχαριστώ ρε!!
This actually looks pretty good. I admit I didn't expect it - you guys being so far from the homeland and all 😊 - but you've obviously put a lot of thought and work into it. Props for using bread and keeping it real (pita bread came to the mainland - from Asia Minor - very recently)
Appreciate your comment and thanks so much for watching! Yeah we love bread with our souvlakia :)
Mate I want that barbecue set for here in the UK. Archway metal works ones are no way as good. That looks yummy😋I’m going to try this like a mungun 💪
You can find it from the Mallioras brothers at amberq.gr :) Its a fantastic BBQ. Hahaha 100% bro make this be a munga 😎❤️
Bravo boys
Thanks Michael!
Love your videos.
Where can I buy the souvla here in Australia
Hope I get that grill
Thanks for the video. It's there downside to cooking these souvlaki on the rotisserie? Will it lose the moisture you mention of keeping them all close together on the grill? Thanks
Na no downside :) you can definitely do this on the rotisserie. When they are spinning they lose alot less juice and keep more moisture.
So if you keep them close together when doing sovlakia like this they keep the juices amongst each other better we find. Happy grilling ❤️
Definitely trying this. Having trouble getting it to be as good as it is in Greece. Tenderloin is too dry. Pork Shoulder was good but not quite what I wanted to achieve. The combo of Neck and Belly seems like it will be perfect. At the best places in Greece its juicy with fat that just melts in your mouth and isnt chewy. I have high hopes for your recipe!
Yeah its hard to compete with the meat in Greece isnt it! Did you end up giving this a go ? Would love to know how it turned out for you!
@@kefiandkreas I've made it 3 times so far, most recently being yesterday for Easter to go along with the lamb. Just had my leftovers. It came out great. I was not able to find pork neck here in New York. I may be able to special order it if I can plan ahead. I've been using boneless country style ribs...which aren't actually ribs. The cut has good marbling and a mix of leaner and fattier pieces. I follow your exact marinade. Best I've had in the United States. I still want to try it with the neck too.
After the marinade how long to keep him sleeping?
And where can I buy Greek Dijon mustard 😉
Haha :) We keep him sleeping for at least 2 hours but you can go aslong as you like. Keep in mind the flavour will intensify the longer that it marinates.
We buy our Greek Dijon mustard from our local Greek goods dealer 😉😉
That is an Amber.Q grill if I am not mistaken.
Your correct :) Our favourite BBQ
@@kefiandkreas I also have one . Great grill!
I want one 👍🏻👍🏻😎🏴
Greetings from Greece !! Wonderful video ! Best wishes and Merry Christmas !
Yiasou Jim! Thank you heaps, happy you enjoyed. Merry Christmas to you also and happy grilling over the holidays!
Can you please tell me the model and brand name of the souvla?
Can u order that grill to Australia?
Yeah you sure can :)
👍👍👍👍👍😎🏴
❤️
Australian souvlaki ? Interesting .
They are greek
The best :)
great video. looks like your knives need sharpening though....
Thanks again Jean! You are correct, we have done that since haha. Thanks so much for the comment though, keeps us on our toes!
Where are you guys based?
Hey Gareth, we are from Australia
@@kefiandkreas Adelaide, right? You cook some Loukanika in the Chicken Spit Roast video - are they from Jimmy?
@@garethlott correct, little old Adelaide 😃 the loukaniko we used was from Panayioti and Harry down at Corrinthean meats in Torrensville
@@kefiandkreas I've been a customer at Mr Meats for a few years - since I built my own spit a few years ago but I'll go and have a look at Corrinthean! I've started using the ash method from your vids to control charcoal heat, and love your channel!!
Τσιπουράκι με σουβλάκι είπες? Άκουσα καλά?
Oχι Τσιπουράκι ❤️ βάζουμε 50 ml ηλιέλαιο
Lost me at the isis knife to cut the belly
Can’t understand you. Need close captions in English.
How deaf are you