Your grilled souvlaki looks so delicious and I would love to be there to try out one you made, Christine. I have missed seeing your videos each week and is glad to see you back here again and making delicious dishes.
I remember the pita always had some type of spice on it. Can you tell me what it is? I'm enjoying all your Greek recipes and look forward to making them.
@@PetraKann No Petra. I’ve been watching Christine since her Food Network shows. I’ve tried many of her recipes...Lasagna Bolognese anyone? I just know from past experience it will be delicious. Is that enough integrity for you?
@@MDS1213 Even when Christine is cooking something I don't eat, I know that I can sometimes substitute and it turns out fantastic. She truly is gifted and so enjoyable to watch!
*today's unintended bonus* : I finally learned how to pronounce *tzatziki* !! it's one of those words I've always seen written, but never heard everyone say (I won't burden you with how I thought it was pronounced!! haha!)
Pork is the king? How does lamb figure into the local Greek cuisine (in Greece)? I visit Europe and ALWAYS go to Greek restaurants and it seems that lamb is King.
Yes I agree with Antonis below . I also said in video when it comes to souvlaki Pork is king. We often have grilled lamb chops in the villages but never souvlaki. Thanks for watching
Hi! I just discovered your channel and loved your Greek recipes. I see that you have no avgolemono though and that's a shame! How about making yuvarlakia avgolemono next? That would get you a few thousand more subs for sure!
All the local Greek restaurants seem to use pork loin nowadays. In years past the fattier souvlaki was so much tastier. I'll be looking for a shoulder chop. I love that you slather so much tzatziki on your pita
Please do not take this as a criticism.. But as an American with Croatian/Bohemian roots, I have never really been able to "get" the whole grilled meat in a pita with cold dairy sauce on it.. (Somehow, I always need gravy.. or at least au jus!) But.. I would so do this recipe with the skewered pork (is pork tenderloin OK?) with grilled peppers and mushrooms on a bed of rice with pita on the side.. (I've had it this way and it is delish) I may try this over the weekend! Thank you! Always love your videos.. and they have been so welcome throughout the quarantine!
Many thanks and no criticism taken. It's just the way it is : grilled meat + tzatziki ! You could definitely make it with tenderloin, just make sure you cook it medium or it will be drier. Let me know how it works.
I love your videos, Christine, but 'non-negotiable' Greek oregano isn't available everywhere. That being the case, I guess regular oregano will do? I hope so, because that's what I'm using. :-)
Well being Greek I tend to stress and exaggerate ( LOL) of course I’d you don’t have Greek oregano whatever yiu can find is better than none. If you ever have a chance to find it in a store it’s worth the purchase. Thank you
I would like your cooking very much, I would try to cook this dish on weekends Thanks for sharing my family like the Greeks bake potatos they love it so much that you share
Chef Christine, thank you for being the first chef I've seen rinse their knife after using the steel. I grew up in Greektown in TO and was sad that the Taste of the Danforth was cancelled this summer. But you've now taught us how to make all the components for a delicious souvlaki! 😋
That’s a good question. It would be great to add to some leaner ground pork to make sausages or pate ( old School I know ) but also Chinese dumplings or just render it and use to season a cast iron pan. I hope this helps.
I guess that since Greece has many neighbors who are Moslem and don't eat pork, the Greek version of pork souflaki is on its own, but it's tastier than the chicken version. Thank you Christina.
In my experience Greek. Is always lamb none of my Greek friends have given me pork in this dish maybe an Australian Greek thing but any way l will ask them what is going on 🌹
In Greece souvlaki is generally pork , in some cases chicken. In the Peloponnese it is pork for sure. I have never seen lamb souvlaki in Greece. I guess different parts of the diaspora have adopted recipes from their local country. I hope this helps. Thank you
I'm british, live in usa. Been to Greece loads of times. Was NEVER EVER served lamb. Only pork. Since I moved to usa, can ONLY get lamb. I always thought lamb was a Turkish thing. Doner kebabs. But the pork souvlaki wins every time for me. But yeah, usa didn't get the pork message either it seems 😕
That is great. Food is definitely a window into a culture and there’s so much to Greece , even I have learned so much more than I thought was there ( and I was born there ). Thanks for watching
In Greece that's not how they make the meet , is completely different and taste way better then regular stake u using, this is do what u can with what u have
Been on my way to Greece for two months - but no movement due to Covid. This recipe made me suffer - thinking about going to the παραλία in Agia Triada near Thessaloniki and have a Souvlaki ... and maybe an ouzo or two afterwards in one of the bars. I better start baking pitas and make some souvlaki for the family! Thanks for a great show as always!
Oh I'm so glad it took you to Greece, although I'm sorry to make you suffer :) I was also suffering , so I decided I had to shoot this video. STay well and thanks for watching
Hi Christine - Since last week I have been searching for Greek oregano and since you said it was "non-negotiable" yesterday I found it at a Greek grocery store and last night I finally made it but left out the fries and all I can say it's AMAZING!!! I could taste all the ingredients, the meat was tender and full of flavour and it had a freshness to it (I am guessing from the lemon rind & juice) and it was finger-lickin' good!!! Thank you for another great recipe, I will definitely make this again and again :)
Hello Christine, I made this tonight and it was outstanding!!! I think I rolled my pita a bit too thin, still good Will totally make this whole thing again! Practise on the pita thickness and all will be right in the world! Been watching you for many years and your food is always da bomb! Thank you so much
Christine, I just want to say, that this souvlaki is awesome!! I've been to the paralia a number of times since this was posted ;) Ive even introduced it to my parents and they have made it a number times as well. Only change I made was to use chicken thighs in place of the pork. Question, Ive always been under the impression that pork shoulder is fairly tough, and needs a low and slow cook to tenderize. Does cutting it in small chunks like this allow it to be tender? Thanks again for the recipe! Time to go through your vids to see what I want to make next!
I LOVE it ! Glad you all have been to the Paralia several times. Pork shoulder , when cut from the part closer to the neck ( often called butt) can also be grilled ( as per video) . The rest of shoulder is quite a big cut and mostly suitable for slow braising / cooking to soften the tougher / sinew etc. I hope this helps. You have to try it with pork ( butt ) !
Yes, you can definitely marinate the meat overnight ( I purposely leave out the lemon juice so it's cool ) . The flavour will be that much better. I hope you try and love it.
@@ChristineCushing Thanks, I did and it was delicious! I was concerned that the meat won't be tender, I know the same cut from beef or lamb needs to be braised but the pork turned out perfect. Due to the weather outside I had to replace bbq grill with cast iron frying pan and it worked just fine. Love your channel!
It would be the only way to really tell the difference. The tenderloin is super lean so there is very little room for error and it would have to be cooked medium / medium well at most. The shoulder also has more flavour. Thanks for watching
@@ChristineCushing Both were amazing. The family was split between tenderloin and shoulder. Though for myself I think the shoulder was more flavorful and was soft enough.
love your version, I always add lemon juice to the marinade but I am going to do it your way from now on. It makes so much sense. I admit that I take a shortcut and skip skewering my meat and just do it directly on the grill. I know it isn't right but I don't notice a flavour difference and it's a bit of a time save. There is nothing like a souvlaki sandwich at a taverna terrace in Greece late at night while the stray cats come and try to beg you for your food.
Awesome vid. Missed you. Glad youre well. We are headed into winter. How about more soups (not necessarily greek) and easy breads? I also have trouble with boring winter sides...can you jazz some up for us?
I’ve learned so much from you channel - thank you. You’ve taught us great techniques for both proteins and starches - do have some clever things we could do for veggies? How can we make the bland/dull exciting? Thank you in advance.
Thanks Christine, I live in Greek Town Danforth. I love the chicken souvlaki. Can I use the same recipe? Also, can I grill on the stove or oven? Thanks!
Yes you can definitely make this on a grill pan on the stove top, so the meat cooks at a high heat , similar to the grill. You could also put it on a pan and bake at 400 D oven . Opa ! I think you will love it. Let' s see how it compares to the Danforth experience.
Missed you, but glad your back! Haven't been to Greece, but this souvlaki reminds me more of a kebab (much better in my humble opinion),than the type that is on a spit type device, which is way over cooked for my taste. Looks great, however I'm sorry you can't make the beach in Greece for now. Really enjoy the way you cook,Thank you!
Υοu are an amazing lady in all the ways! I love your channel! I love that you spread around the world our traditional recipes! I send you all my love from Greece! ❤❤❤
Great memorable dish, for any of your upcoming food videos, show us another memorable dish that you've learned to make at École De Cuisine La Varenne because I enjoy seeing you cooking dishes from memory lane.
Yes, you can use pork tenderloin. In that case, make sure to cook it just to medium or it will be dry. Also be careful of what's called " seasoned" tenderloin, which is brined. You'll want to reduce the salt. I hope this helps.
@@ChristineCushing I knew that was the one you were gonna say because I saw it on your website. I don't blame you cause It's a very good one and the picture looks fun and relaxing.
Kalamaki (καλαμάκι) means straw, the thing you use to drink frappe, souvlaki (σουβλάκι) means small skewer. Bu people in Athens, erroneously, call it kalamaki. Nobody in Pelloponisos, Macedonia, or the islands calls it kalamaki.
Yes it’s true but kalami also means cane , like bamboo and so Kalamaki is also a skewer is what I learned. But thank you for punting out that they use that mostly in Athens .
Your grilled souvlaki looks so delicious and I would love to be there to try out one you made, Christine. I have missed seeing your videos each week and is glad to see you back here again and making delicious dishes.
I remember the pita always had some type of spice on it. Can you tell me what it is?
I'm enjoying all your Greek recipes and look forward to making them.
Why is it whenever I watch a Christine Cushing video I hit the like button BEFORE I WATCH THE VIDEO!!! Another great recipe!!!
Thanks for the " like video " vote of confidence. Opa !
Because your opinion lacks integrity?
@@PetraKann No Petra. I’ve been watching Christine since her Food Network shows. I’ve tried many of her recipes...Lasagna Bolognese anyone? I just know from past experience it will be delicious. Is that enough integrity for you?
@@MDS1213 Even when Christine is cooking something I don't eat, I know that I can sometimes substitute and it turns out fantastic. She truly is gifted and so enjoyable to watch!
lol me too because we know it will be fantastic!!😀
*today's unintended bonus* : I finally learned how to pronounce *tzatziki* !! it's one of those words I've always seen written, but never heard everyone say (I won't burden you with how I thought it was pronounced!! haha!)
Yes ! It doesn;t matter how you used to say it. It's commonly mispronounced but understandably.! Glad you enjoyed video
Pork is the king? How does lamb figure into the local Greek cuisine (in Greece)? I visit Europe and ALWAYS go to Greek restaurants and it seems that lamb is King.
lamb is for weddings, Easter, and other big celebrations. Or for those who can afford it. Pork is king.
Yes I agree with Antonis below . I also said in video when it comes to souvlaki Pork is king. We often have grilled lamb chops in the villages but never souvlaki. Thanks for watching
Hi! I just discovered your channel and loved your Greek recipes. I see that you have no avgolemono though and that's a shame! How about making yuvarlakia avgolemono next? That would get you a few thousand more subs for sure!
I do have avgolemono soup ! It’s pretty great. Thank you
Recipe looks delicious but I love the splash of the waves 🌊 at the end of the video 😊
Yes ! So glad you picked up on that details. And the souvlaki is also worth trying. Thank you !
All the local Greek restaurants seem to use pork loin nowadays. In years past the fattier souvlaki was so much tastier. I'll be looking for a shoulder chop. I love that you slather so much tzatziki on your pita
Thank you ! Yes the pork loin is much meatier but drier , so I wanted to do it justice here. 😎
I made your pork souvlaki for my husband's birthday today and it was perfect. Recipe for keeps. Thanks.
My pleasure 😊
Pork, olive oil, lemon & oregano…sublimely delicious combination. Thank you gorgeous lady
I love this woman so much !!!
Hi Christine! We are making this as I type.
If this nails souvlaki you are my hero for life!
always reminds me of Greek summers, swimming and eating delicious Greek food, souvlaki is on top of the list👍
You just cannot beat it !
Still the French Omelette was the best.. Following that technique each and every single time.....
Many thanks! I'm so glad you have tried and love my omelette technique
Wow It looks amazing 👍👍can I use beef and what part of the meat please thank you 🙏🏻 👍👏👏
Yes you can use beef , although they don’t ever in Greece. I would try either blade or sirloin and cook it medium at max . I hope this helps
Now I understand the fries... I always wondered! Looks scrumptious!
I know it's a bit " what? "but once you try it ... it's tough to even question it.
They’ve been feeding their pigs on donuts; that’s the fattiest meat I’ve ever seen.
I've missed you! And Greece. 😘
Thank you ! I'm glad to be back shooting more videos.
Please do not take this as a criticism.. But as an American with Croatian/Bohemian roots, I have never really been able to "get" the whole grilled meat in a pita with cold dairy sauce on it.. (Somehow, I always need gravy.. or at least au jus!)
But.. I would so do this recipe with the skewered pork (is pork tenderloin OK?) with grilled peppers and mushrooms on a bed of rice with pita on the side.. (I've had it this way and it is delish)
I may try this over the weekend!
Thank you! Always love your videos.. and they have been so welcome throughout the quarantine!
Many thanks and no criticism taken. It's just the way it is : grilled meat + tzatziki ! You could definitely make it with tenderloin, just make sure you cook it medium or it will be drier. Let me know how it works.
Wonderful recipe! 😊
Love souvlaki!
Thanks so much . It was inhaled by the end of video.
I love your videos, Christine, but 'non-negotiable' Greek oregano isn't available everywhere. That being the case, I guess regular oregano will do? I hope so, because that's what I'm using. :-)
Well being Greek I tend to stress and exaggerate ( LOL) of course I’d you don’t have Greek oregano whatever yiu can find is better than none. If you ever have a chance to find it in a store it’s worth the purchase. Thank you
Long time, no see. Good to see you again.
Many thanks..its good to be back
Looks absolutely delicious, really clear instructions as well 👍🏻
Great Video, I think some of the best Souvlaki I ever had was The Greek streets Vendors in the bronx Arthur ave Nyc
Thank you ! Glad that NYC is representing.
Oh, my ... yet another recipe and my mouth is watering! I will definitely make this in the near future. Thanks
"its illegal to make anything Greek without lemon." Gurl I am mexican I do the same
haha ! I"m glad I'm not alone ...
Absolutely yummy. Omg. Love the waves rolling in sound at your beach.
Love your cooking.
Thanks so much. I’m glad you picked up on the wave audio touch.
Yummy!!!!
I would like your cooking very much, I would try to cook this dish on weekends Thanks for sharing my family like the Greeks bake potatos they love it so much that you share
The oil was too "garlicky" - Really Christine !?! hehehe This looks absolutely easy to make and good to eat. Thanks !!
I know, i should've just used it alll. !
The Greek Goddess of cooking!
Chef Christine, thank you for being the first chef I've seen rinse their knife after using the steel.
I grew up in Greektown in TO and was sad that the Taste of the Danforth was cancelled this summer. But you've now taught us how to make all the components for a delicious souvlaki! 😋
Thank you ! Yes, the Taste of the Danforth is always such a great event. I hope you will try and love my recipe for souvlaki. Be well.
My mouth is already watering!!! OMG it has to be delicious 😋😋👩🏼🍳👩🏼🍳 I will give a try this weekend!! Thanks for sharing
You have to try it and let me know !
Would you save those cut fat caps in the freezer for some later use? What would you do with them?
That’s a good question. It would be great to add to some leaner ground pork to make sausages or pate ( old
School I know ) but also Chinese dumplings or just render it and use to season a cast iron pan. I hope this helps.
Γειά σου Χριστινάκι με τα σουβλάκια σου !! Hiya from Greece 😊
Christine your videos are so clear and informative l love watching you cook and have been a big fan of yours forever!!
Thank you so much !
So glad to see you are back. I was missing you.
Thank you !
Aaaaaaaaaa mmmmmm
I guess that since Greece has many neighbors who are Moslem and don't eat pork, the Greek version of pork souflaki is on its own, but it's tastier than the chicken version. Thank you Christina.
Already got my shopping list going to make it tonight...
Need to hear how it went !
You will love it - I made it last night and it was AMAZING!
You nailed it! Therefore I nailed it. My hero for life!
Yes ! Isn’t it just the best ? I was pretty pumped when I felt like I hit the bullseye . Thank you
In my experience Greek. Is always lamb none of my Greek friends have given me pork in this dish maybe an Australian Greek thing but any way l will ask them what is going on 🌹
In Greece souvlaki is generally pork , in some cases chicken. In the Peloponnese it is pork for sure. I have never seen lamb souvlaki in Greece. I guess different parts of the diaspora have adopted recipes from their local country. I hope this helps. Thank you
Rarely in Greece has it been lamb in souvlaki. Outside of Greece for sure.
@@marykoufalis7666 thank you Mary
Thank you Christine 🌹
I'm british, live in usa. Been to Greece loads of times. Was NEVER EVER served lamb. Only pork. Since I moved to usa, can ONLY get lamb. I always thought lamb was a Turkish thing. Doner kebabs. But the pork souvlaki wins every time for me. But yeah, usa didn't get the pork message either it seems 😕
But you need that charcoal flovour to be really good.
Yes it’s true but even on the gas grill it was pretty amazing. Thank you
I made this last night.
Absolutely delicious
Thank you!
You have awakened in me a great curiosity to know Greece! I will surely prepare this recipe.
That is great. Food is definitely a window into a culture and there’s so much to Greece , even I have learned so much more than I thought was there ( and I was born there ). Thanks for watching
@@ChristineCushing Thanks to you! I have known about Greek food and I LOVE IT. You are very good at what you do, I really enjoy watching your videos.
Every Greek cook on TH-cam seems to do souvlaki differently.
In Greece that's not how they make the meet , is completely different and taste way better then regular stake u using, this is do what u can with what u have
Been on my way to Greece for two months - but no movement due to Covid. This recipe made me suffer - thinking about going to the παραλία in Agia Triada near Thessaloniki and have a Souvlaki ... and maybe an ouzo or two afterwards in one of the bars. I better start baking pitas and make some souvlaki for the family! Thanks for a great show as always!
Oh I'm so glad it took you to Greece, although I'm sorry to make you suffer :) I was also suffering , so I decided I had to shoot this video. STay well and thanks for watching
Yum, YUM, YUM.
Hi Christine - Since last week I have been searching for Greek oregano and since you said it was "non-negotiable" yesterday I found it at a Greek grocery store and last night I finally made it but left out the fries and all I can say it's AMAZING!!! I could taste all the ingredients, the meat was tender and full of flavour and it had a freshness to it (I am guessing from the lemon rind & juice) and it was finger-lickin' good!!! Thank you for another great recipe, I will definitely make this again and again :)
OmG ! I’m so glad you took the time to find the ingredients because it’s such a delicious recipe even without the fries 👏👏
Hello Christine, I made this tonight and it was outstanding!!! I think I rolled my pita a bit too thin, still good Will totally make this whole thing again! Practise on the pita thickness and all will be right in the world! Been watching you for many years and your food is always da bomb! Thank you so much
So great to hear that. It does take some practice to get the texture right but once you do, it's soo good. Thank you
Christine, I just want to say, that this souvlaki is awesome!! I've been to the paralia a number of times since this was posted ;) Ive even introduced it to my parents and they have made it a number times as well. Only change I made was to use chicken thighs in place of the pork. Question, Ive always been under the impression that pork shoulder is fairly tough, and needs a low and slow cook to tenderize. Does cutting it in small chunks like this allow it to be tender?
Thanks again for the recipe! Time to go through your vids to see what I want to make next!
I LOVE it ! Glad you all have been to the Paralia several times. Pork shoulder , when cut from the part closer to the neck ( often called butt) can also be grilled ( as per video) . The rest of shoulder is quite a big cut and mostly suitable for slow braising / cooking to soften the tougher / sinew etc. I hope this helps. You have to try it with pork ( butt ) !
Beautiful presentation! Nothing sweet, maravilla! Love savory food. Thank you!
Thank you !
Looks delicious! Is it ok to marinade the meat overnight?
Yes, you can definitely marinate the meat overnight ( I purposely leave out the lemon juice so it's cool ) . The flavour will be that much better. I hope you try and love it.
@@ChristineCushing Thanks, I did and it was delicious! I was concerned that the meat won't be tender, I know the same cut from beef or lamb needs to be braised but the pork turned out perfect. Due to the weather outside I had to replace bbq grill with cast iron frying pan and it worked just fine. Love your channel!
I'd love to do a side-by-side taste test between shoulder and tenderloin.
It would be the only way to really tell the difference. The tenderloin is super lean so there is very little room for error and it would have to be cooked medium / medium well at most. The shoulder also has more flavour. Thanks for watching
@@ChristineCushing Both were amazing. The family was split between tenderloin and shoulder. Though for myself I think the shoulder was more flavorful and was soft enough.
love your version, I always add lemon juice to the marinade but I am going to do it your way from now on. It makes so much sense. I admit that I take a shortcut and skip skewering my meat and just do it directly on the grill. I know it isn't right but I don't notice a flavour difference and it's a bit of a time save. There is nothing like a souvlaki sandwich at a taverna terrace in Greece late at night while the stray cats come and try to beg you for your food.
Haha sooo true. ! ( the late night Greek taverna bit ). Thanks
Those look absolutely amazing, can’t WAIT to make this for the family!🤤
I think you will love them. Thank you!
Mmmm
This reminds me of summer in Mykonos. Thank you!
Exactly ! Although I have never been to Mykonos. Crazy
Love your food! It works always beautifully! Super good recipes !
Many thanks,!
YES CHICKEN AND YES DARK!!!!!! I DON'T LIKE BREAST ITS TOO DRY
Supper! Will try it asap. Please let me know the ingredients for the dressing
The full recipe is below the video description. Just click on ' SHOW MORE" from a computer. Thank you
Awesome vid. Missed you. Glad youre well.
We are headed into winter. How about more soups (not necessarily greek) and easy breads? I also have trouble with boring winter sides...can you jazz some up for us?
Thank you ! Yes, I will be planning some cold weather foods for sure.
@@ChristineCushing yay! Thx for the reply
I’ve learned so much from you channel - thank you. You’ve taught us great techniques for both proteins and starches - do have some clever things we could do for veggies? How can we make the bland/dull exciting? Thank you in advance.
thank you and glad to have inspired you in the kitchen. I'll put the veggies on the list.
@@ChristineCushing Thank you!
I am watching this the night before Halloween, and it is a full moon, so extra garlic please! The vampires will be out!
Got it ! Extra garlic coming up ...
Thanks Christine, I live in Greek Town Danforth. I love the chicken souvlaki. Can I use the same recipe? Also, can I grill on the stove or oven? Thanks!
Yes you can definitely make this on a grill pan on the stove top, so the meat cooks at a high heat , similar to the grill. You could also put it on a pan and bake at 400 D oven . Opa ! I think you will love it. Let' s see how it compares to the Danforth experience.
@@ChristineCushing Thanks!
YES WITH TZATZIKI. NOT MOUSTARDA. LISTENING GREEKS FROM THE XORIA!!!!!!
Haha. ! Who puts mustard on souvlaki ? Happy New year !
Missed you, but glad your back! Haven't been to Greece, but this souvlaki reminds me more of a kebab (much better in my humble opinion),than the type that is on a spit type device, which is way over cooked for my taste. Looks great, however I'm sorry you can't make the beach in Greece for now. Really enjoy the way you cook,Thank you!
oh boy, that looks really good , will have to try that sometime this week , thanks.
You definitely have to try !
Can you use pork tenderloin ? 😜👍💕
Υοu are an amazing lady in all the ways! I love your channel! I love that you spread around the world our traditional recipes! I send you all my love from Greece! ❤❤❤
Thank you so much ! Sending you much love back .. Na'saste Kala
@@ChristineCushing Thank you! I wish you the same for you and your family!
Thank you for sharing this recipe! I can't wait to try it!
My pleasure ! I hope you do. You will love it . Thanks
Αγαπώ όλα σας τα βίντεο. Το παστίτσιο ήταν το αγαπημένο μου. Χαιρετίσματα από Θεσσαλονίκη
Christine could you please bake Italian chocolate chip cookies from Naples , Italy please please. i love watching you in the kitchen!♡
Now I want to go to the paralia in Greece and have 3 souvlakis on a pita Yum Yum :)
Tell me about it 🇬🇷😳👏👏
Awesome. Can't wait to try this. I need to use that BBQ before the snow comes! Thank you Christine.
Yes, that was exactly what i was thinking. Be well
I use my BBQ during winter and used it last night as the snow was flying here in Calgary!
Great memorable dish, for any of your upcoming food videos, show us another memorable dish that you've learned to make at École De Cuisine La Varenne because I enjoy seeing you cooking dishes from memory lane.
Christina, where’s your favourite beach in Greece? Efcharisto for this recipe
Can you use tenderloin ?..
Yes, you can use pork tenderloin. In that case, make sure to cook it just to medium or it will be dry. Also be careful of what's called " seasoned" tenderloin, which is brined. You'll want to reduce the salt. I hope this helps.
@@ChristineCushing Thank you !!!! 😁🖒💕💕💕💕
Oh dear! Now I’m starving!
So I guess my plan worked... LOL :)
I don't eat pork, but I will try this with lamb!!!!!
Shame
Looks so yummy
Thank you ! It's a winner
Greetings from a Greek Aussie :) you are an amazing presenter..
Awesome! Thank you!
Subscribed
Thanks for the sub !
Yay a video! It's been way too long!!!!
Thank you ! Yes I know , I have not been able to shoot but now have more in store.. See you soon
I wish I had a grill in the kitchen. I'm drooling!
Opa !
Love your recipe. I have greek oregano but getting low. Greek oregano has a flavour unlike others. Where can I find it Niagara area?
This is spectacular. I made it yesterday. Love, love, love this. Huge hit here. I'm so glad you're on here🥂
What's your favorite beach in Greece?
I tough to pick just one. The most stunning, I have been to is shipwreck beach on Zakynthos.
@@ChristineCushing I knew that was the one you were gonna say because I saw it on your website. I don't blame you cause It's a very good one and the picture looks fun and relaxing.
That looks delicious !
Thank you !
Christina i send you πολλά φιλάκια from Greece!!! ❤️️ ❤️️ ❤️️
What polla filakia means? Something about friendship?😊
@@rosacanina5353 many kisses! 😀
@@lunasun666 Oh! Thank you, efcharistó😊
Ahhh! You are in Greece, and I am not .. Thank you for the filakia ...sending them back with my souvlaki video.
@@rosacanina5353 Yes, it is a greeting in Greece of affection to say polla filakia , in friendship.
Kalamaki (καλαμάκι) means straw, the thing you use to drink frappe, souvlaki (σουβλάκι) means small skewer. Bu people in Athens, erroneously, call it kalamaki. Nobody in Pelloponisos, Macedonia, or the islands calls it kalamaki.
Yes it’s true but kalami also means cane , like bamboo and so Kalamaki is also a skewer is what I learned. But thank you for punting out that they use that mostly in Athens .
Yummy.....
Thank you !
Great vid !
Many thanks !
grab the pita, grasp the meat, pull the skewer . great presentation agapoula !!