I’m a Greek. I’ve never put cloves on my souvlaki. Generally salt pepper oregano olive oil marinade. I’m just about to cook some souvlaki now. I’m adding the cloves. Your tzatziki recipe is same as mine. I do squeeze the water out of the cucumber. (Cucumber juice would really water down the sauce). (Also I make my own yougurt at home. You should really try that. You’ll never ever ever use store bought yougurt again).
As a Greek, I've eaten a lot of souvlakia. However, never ever have I seen a spice recipe with cloves. Usually it is oregano, salt, pepper. I will give yours a try just for fun though. As for tzatziki goes, try this next time: replace lemon with a tablespoon of red vinegar, cut the cucumber in quarters along the length of it, then remove all the seeds with ease (that is what makes it watery), cut the cucumber into crunchy small chunks. Great channel by the way.
So i made Souvlaki tonight but i couldnt bring myself to try the clove. But without this video I would have never thought to use pork belly. And it was fantastic!
@@ResponseDigitalMedia φίλε δοκίμασα με γαρύφαλλο και δεν είναι σπουδαίο. Τρώγεται, αλλά έχει ωραιότερους συνδυασμούς. Δοκίμασε αλάτι, πιπέρι, ξερό βασιλικό, θυμάρι, 1-2 σκελίδες σκόρδο λιωμένες και ένα ξύσμα φλούδας λεμονιού. Ανακάτεψέ τα με λίγο ελαιόλαδο και το κρέας και άσε τα 3-4 ώρες στο ψυγείο. Όσον αφορά στις κοπές του κρέατος, δοκίμασε να πάρεις χοιρινό λαπά για σουβλάκια. Το κομμάτι που βγάζει τις μπριζόλες λαιμού δηλαδή. Καλά ψησίματα
@@ResponseDigitalMedia you can put on it whatever you like, in the end of the day, it's meat. and meat goes with most herbs.. i mean we even put honey. i tried it with a honey marinade one time, basically just brushing it on it like you would do on a big piece of meat, and it's always great.
The souvlakia were grilled perfect and they seemed extremely juicy!! Most of people who know t grill souvlaki use pork neck. Every man has a Greek restaurant and grills souvlaki knows( chicken, pork, etc) this technique that I'll explain, to by time. This technique helps to know in which stage of grilling is your every souvlaki. With this technique you can grill thousands.You put them all side by side without a gap. Every souvlaki has four sides. From left to right 1,2,3,4. After two minutes you turn from side 1 to side 3. After 2 minutes you turn to side 2 and after two minute to side 4, You repeat all the procedure from the beginning. In the end remember the sides of some souvlakia who need more grilling 💪🤣🤣. Also the most common spice mix for pork souvlaki is salt, black pepper and dry oregano and you put it when souvlaki is on the grill. And for tzatziki the exact recipe replace lemon, with vinegar from red wine. Keep grilling and BBQing!!🥩🌯🌮🍔🍗🥓🍖
Love your channel and have followed many of your recipes over the years. As a Greek that has traveled around most of the country I have never seen clove used for souvlaki. Dry rub is simply salt pepper and dried oregano. Brush with latholemono (mixture of olive oil and lemon) the last minute before pull them off to give them a nice char and add that lemony flavor. Cucumbers need to be peeled seeded and squeezed of excess water for a firmer more robust flavor on your tzasiki as well.
if you salt the shredded cucumber and let it sit, youll get rid of the added water and amp up the flavor and make a much better tzatziki, that extra water weakens the flavor doesnt add
What if you let the cucumber stand instead? Unruly cucumbers are something to consider because sometimes just because you want them to sit doesn't mean they will.
My mom wants a Greek feast for mother's day... I was planning to research Souvlaki today... Roel, your timing is amazing. I got a 2lb cut of pork belly in the freezer too
"Food is a central activity of mankind and one of the single most significant trademarks of a culture." This Greek Souvlaki is heartwarming. Alleluia! Cheers, Domenico.
That's exactly how it's done - plenty of marinades but that's the base or it's not the real deal without it. My cousin makes his with pork butt - it doesn't melt in your mouth like pork belly does - and that's also the key.
@Pitmaster X, you have have a great BBQ channel but you may have accidentally misrepresented how a traditional Greek Souvlaki is made. I would be happy to show you how to make traditional Greek Souvlaki, including Pro tips for your tzatziki and the major missing ingredients that all souvlakia in Greece include. I would be happy to collaborate with you on the version 2.0! 💯🥩🔥
Souvlaki Kalamaki Pita is fast-food there.. your video is great!! In Athens, at the Souvlatzikos, they use like a horizontal Pan of Olive Oil to quickly dip the Pita Bread before placing them on the Grill. I love your Tzatziki Sauce, replace Lemon with tiny amount of Red Vinegar. Get rid of the Cloves (but an interesting idea)! Cheers, thank you so much & I wish you the best!! P.S. You forgot the French Fries!!!
Just made this. Ohhhh soooo good!!!! Got to admit, the clove scared me a bit. I gave them a light dusting of ground cloves, and after I pulled them off the grill a drizzle of olive oil and some oregano. Can't speak to whether or not clove is authentic Greek, but DO NOT BE AFRAID... THE CLOVE WAS A WONDERFUL FLAVOR!!! X does it again! Excellent grill and excellent meal!
If I can't find pork belly...would seek out pork butt (known as shoulder) to make this. Love the Tzatziki...how can you go wrong with cucumbers, dill, spices and Greek yogurt! I could make this on my Traeger...CampChef or Bertello cook systems. Any meat works, chicken...pork...beef...lamb, each have flavor nuances. You have created a FANTASTIC RECIPE!
You are correct about pork - I don't think I ever had a lamb souvlaki in Greece. I've never thought of adding clove. I usually just use salt, pepper and oregano, but I've always felt there was some flavor missing from what I used to get at the souvlatzidiko joints in Athens back when I lived there. Maybe it's the cloves. Will try that next time, although I think I'll still also use oregano. I like to grill the pitas just before serving, and brush one side with a bit of salted olive oil (which will be the inner side that get's wrapped around the souvlaki).
Recipe I've always went by used mint instead of cloves and we've always used ribeye, not pork or lamb. We. Serve with a wedge of lettuce, olives, feta cheese and pita bread is optional on the side. Wrapping it up like he did here is basically a gyro.
Great job there, it is true than souvlaki is most often made with pork and second most common with chicken. I would prefer a 70/30 meat to fat ratio and definitely put some herbs (oregano, thyme, rosemary) instead of clove (never tried souvlaki with clove) pro tip for souvlaki marinade, sprinkle a little apple vinegar with salt, pepper, little bit of herbs, paprika powder, a little bit of diced onions or onion powder and extra virgin olive oil, and let it in the fridge for 2-3 hours. The result win be divine! We do eat lamb but mostly ribs or whole pieces and of course whole lamb on a rotisserie, but rarely lamb souvlaki.
Great job, I would suggest to marinate overnight in vinegar and olive oil plus the spices, except oregano. It stinks when on fire, so its added afterwards. I would also use half pancetta, half neck. And btw, there are some amazing traditional lamp recipes, but not lamp skewers.
Do people really think Greeks mainly consume lamb? That's funny, the most consumed kind of meat in Greece is pork, followed by chicken or beef. The only lamb made "souvlaki-like" dish i have ever eaten is the abruzzese Italian arrosticini
Listen Chris, man can you imagine the things I would do with a Souvlaki stick, or especially the Gyros with Tzatziki, I would do some nasty nasty things with that Gyros I'll tell you what 😏 There is a reason it has a big hole on top 😏 Good thing a Gyros can't scream because otherwise you would hear it all night long! And after I'm done with the Gyros I would take the Souvlaki stick and put the whole thing up my 🤫😏 Do you wanna know what I would do with the Tzatziki? 😏 Tell me!
Check this out. I cooked a Souvlaki on the Joetisserie the other week with large chunks of pork shoulder. instagram.com/p/COvaXIlBbuE/?igshid=1rv7sp9ib1nul
No big deal. If you use decent heat they don't really need cleaning. Scrub the big crop off with a ball of kitchen foil. Then heat over the coals before cooking. Nothing left to clean.
I'm also a Greek... but born and raised in Belgium so I'm a Flemish Greek 😀 But anyway, souvlaki is... more than just a stick with meat for "us" Greeks and it's hard to explain. It's an easy dish but when you've eaten tons of them, you realize that there are slight variances (how you marinate your meat, when you add salt, what type of meat you use, how dry/juicy they become, ...) and it's weird to see cloves being used. Especially as cloves are mostly used in desserts in the Greek cuisine (eg baklava). That being said : curious to try it out, especially with the pork belly that was used here. I was also able to change my marinade from my mum's recipe (based on milk) and I'm now using a mix of pineapple juice, soda and a tad of Xerxes vinegar so I'm open to changes 😛
You can't find a single place in greece using cloves in souvlaki. Not even on a marinade. Usually just salt pepper and oregano. Maybe applying a little olive oil on the meat for the rub to stick better and get a better color while grilling. And the choice of pork belly it's a little off. Too much fat. Good souvlaki needs 75% meat 25% fat.
@@nikomaneta that was my feeling to, without having any real knowledge about it. Weird to put out such a video when he clearly don't know what he's talking about 🤔 I feel like some sort of explanation would be in it's place...
I love all of your videos and I try to replicate what you do. Although I love the look of the grill you are using here but, on this one I have the upper hand. The traditional Foukou, Cypriot rotisserie BBQ. Cooks souvlaki to perfection, the baste from the rotisserie is unbeatable. Buy yourself a Foukou and a motor, make a video and you will never cook souvlaki or souvla (the bigger pieces with bone in) in another way.
I grew up in Melbourne, Victoria, Australia, home to the largest amount of Greeks outside of Greece. Pork, lamb, don’t matter, they are freakin awesome. Even though it’s almost 1130pm here, I could go one now ... yummo
@@absoz yeah me too. I'm a Moe lad, lived in Helbourne, so plenty of Wozzy mates. Same also, never heard of cloves being used. Maybe its a regional thing from over in Greece? 🤷♂️
@@FurryManPeach I’m in cringney now with mum growing up in Traralgon and Morwell. Just checked with a friend, apparently the number of sheep is decreasing so pork is gaining popularity instead. But traditionally lamb was most certainly used. Cloves are more used in middle eastern eating
OMG!!!! I will be making this soon! Bro, first of all your an amazing Pitmaster,2 I love your outdoor grill kitchen! I've been watching you for sometime and I remember when you first showed us your new place omg how turned Amazing ! I'm glad you cook more on the Big Joe now, I own a Kamado Big Joe also and I use some of your technique to cook ! You always come with the coolest idea's, loved the meatloaf ! Great video as always! Marshall dose a nice job 🎥 and I enjoy when you let him in on the fun aswell it's a nice combination! Thanks , Brad, NJ 🇺🇸 .
Wow how strange I’m sat here watching another TH-cam video and I’m notified that this has just been loaded, I just made souvlaki on the BBQ yesterday was bloody lovely however the marinade I use is olive oil, lemon, oregano, garlic, salt and black pepper. 👍🏻👍🏻👍🏻👍🏻👍🏻
I am Greek and i have to tell you, that yours is the right way. We just use the lemon and oregano after we remove the souvlaki from the grill, so we dont get the bitternes of burned lemon and oregano on the souvlaki. I have never seen clove been used for souvlaki and i am working as a chef for 12 years.
@Shane Zettelmier Listen... Man can you imagine the things I would do with a Souvlaki stick, or especially the Gyros with Tzatziki, I would do some nasty nasty things with that Gyros I'll tell you what 😏 There is a reason it has a big hole on top 😏 Good thing a Gyros can't scream because otherwise you would hear it all night long! And after I'm done with the Gyros I would take the Souvlaki stick and put the whole thing up my 🤫😏 Do you wanna know what I would do with the Tzatziki? 😏 Can you imagine? Should I tell you?
@@ShaneZettelmier I would take the Tzatziki Sauce, walk to the next bus station, look for the next grandmother, I'd say everything +80 will do and cover her whole face with the Tzatziki Sauce and go full 👅 on her face, in my right hand I have another Gyros, and you know what that means 😏 My zipper is already open to serve that Gyros real good 😏 While the whole multi-task action is going on I would scream from time to time *SOUVLAKI! SOUVLAKI!* ... That's exactly what I would do, you understand me?
I love your videos and i wish i met you when i was working in the Netherlands as a chef. We would enjoy some really good greek BBQ and souvla(whole sheep or lamb scewered). Because i really enoy watching your videos, I want to correct a few things. Lamb is not what we give the tourists, its pork or chicken souvlaki (unless they ask for lamb). What you eat in Greek restaurants in the Netherlands is a bit far from original and its more "for tourists" than when you come to Greece. We use pork neck, with fat and not belly, its way too fatty. For tzatziki you salt the grounded cucumber and let it dry overnight. Use always straigned authentic greek yogurt and not any other "like yogurt" shit, dile is optional. I have never used or see other cooks use clove in seasoning pork souvlaki, we use only salt, pepper and after you remove from the fire, lemon and oregano (do that over a pan and keep the juices for the pittas). Also what you think a greek pitta is, is wrong. There are a few places that sell Greek pittas in the Netherlands, but not AH or Jumbo from what i saw. Not even Hanos or other big stores. Keep grilling and come to Greece! I come to the Netherlands 2 times a year for the wife (she is Dutch) but corona virus kind of messed it up..When i am there, i usually skip "Greek" restaurants ;-)
Please people remove the water from the cucumber after you grate it. You get a much better result and its not as runny, the was its meant to be and yes im fully Greek. great job buy the way
I make this on a Foukou (Cyprus rotisserie bbq) in Cyprus (I live there) and the Cypriot method is slightly different, just salt on the pork cook for between 1 hour 30mins and 2 hours (when the pork foams add a little flour to seal it, 5 mins from the end add Oregano and lemon juice, not earlier because the oregano goes bitter, oh and I use big chunks of pork, slightly smaller than your clenched fist is size and then enjoy!
The Cypriot way is way better I think. Cloves on the souvlaki just sounds wrong. I'm definitely bringing a s*itload of souvlaki down to my local pub in Larnaca when this pandemic is over ❤️
That's close to Paralimni, isn't it? Right now you're quite far from me though. I'm stuck in Sweden and haven't been able to visit my apartment sins mid 2019 😳 It really sucks! 😅
I didn’t even know about the cloves 😂😤 I will be making this with my mum! The fact that you say ‘souvlaki’ & you made tzatziki your a legend in my eyes 👍😍 plus my hubby is Dutch too 😂
I've sure this is very tasty, but it's not how it's made in Greece. You don't season the pork souvlaki with cloves. It's just not authentic, but if you like it, do it! I may try it just for fun. You actually shouldn't season or marinade the souvlaki at all, until AFTER it comes off the grill. When it comes off the wood grill, hit it with sea salt, fresh black pepper, fresh-crushed Greek oregano (not that bottled stuff from the market). Serve it on a fresh, crusty slice of fresh bread (not pita bread), with a slice lemon that you squeeze over it, just before eating. That's it. No tzatziki. The one you made in the video is pita souvlaki (versus "kalamaki" which is what I wrote above). For pita souvlaki, prepare it the same way I explained, but instead of a slice of bread, put the souvlaki in a fresh pita (that you've heated up, sitting on TOP of the soulvlaki, just before you remove the souvlaki skewers from the grill). In the pita, add fresh tomatoes, onions, tzatziki, and (optionally) a few french fries. Then hit it with some smoked paprika for extra color and flavor. Also, your souvlaki is way too thick. You should cut them into 2 cm cubes, and it's better to use a Souvlaki or Arrosticini cube slicer, to get that nice uniform size and cube shape. Trust me on that. Oh, and you should use pork neck (not pork shoulder). Trust me on that too. Nice video regardless.
bro you have to squeeze out the water from the cucumber... otherwise your tsatsiki taste like water. I would recommend to use some white vine vinegar to make the souvlaki more tender when you have not that much fat
Yeap, and there's a reason for that. When souvlaki left the confines of Livadia and reached Athens, the grill masters originally skewered the meat on metal skewers and used to serve it in a plate, unskewered on top of pita bread with all the sides piled on, similar to how it would be if you bought a pita kalamaki and unwrapped it on a plate. With time, people (usually employees on break) wanted it as takeaway and plain with a slice of bread, so grill masters would gather river straws, split them and cut them to size to be used in place of the metal skewer. Until bamboo skewers arrived, consumers had to be careful for splinters and sharp sides. Anyway, in Greek, a river straw is called kalami, and the diminutive form is kalamaki, so the name stuck for the skewer too.
Lekker recept en zoals altijd leuke video. Maar heb nog nooit lam als souvlaki gekregen in Griekenland omdat ik een tourist ben. 9 van de 10 restaurants kan je kiezen tussen varken, kip of lam souvlaki. Keep up the good work 😜
As a Greek, I can guarantee that you won't find any souvlaki shop that serves Kalamaki souvlaki like this this in Greece this recipe is way off and has nothing to do with Greek Souvlaki not even at the tourist sites they serve this, Souvlaki is made out of pork shoulder or pork loin just so you know thanks for the video anyway
Where did you find this recipe?? Never in my life has my mother or anyone I know ever used cloves in souvlaki. I’ve never seen it in a recipe either. And I can tell you I’ve never eaten it either because cloves make me burp like crazy and the amount you put in there would likely kill me.
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I’m a Greek. I’ve never put cloves on my souvlaki. Generally salt pepper oregano olive oil marinade. I’m just about to cook some souvlaki now. I’m adding the cloves. Your tzatziki recipe is same as mine. I do squeeze the water out of the cucumber. (Cucumber juice would really water down the sauce). (Also I make my own yougurt at home. You should really try that. You’ll never ever ever use store bought yougurt again).
As a Greek, I've eaten a lot of souvlakia. However, never ever have I seen a spice recipe with cloves. Usually it is oregano, salt, pepper. I will give yours a try just for fun though. As for tzatziki goes, try this next time: replace lemon with a tablespoon of red vinegar, cut the cucumber in quarters along the length of it, then remove all the seeds with ease (that is what makes it watery), cut the cucumber into crunchy small chunks. Great channel by the way.
From one Greek to another, I too have never heard of cloves on souvlaki. If you try it, please let me know how it was.
So i made Souvlaki tonight but i couldnt bring myself to try the clove. But without this video I would have never thought to use pork belly. And it was fantastic!
@@ResponseDigitalMedia φίλε δοκίμασα με γαρύφαλλο και δεν είναι σπουδαίο. Τρώγεται, αλλά έχει ωραιότερους συνδυασμούς. Δοκίμασε αλάτι, πιπέρι, ξερό βασιλικό, θυμάρι, 1-2 σκελίδες σκόρδο λιωμένες και ένα ξύσμα φλούδας λεμονιού. Ανακάτεψέ τα με λίγο ελαιόλαδο και το κρέας και άσε τα 3-4 ώρες στο ψυγείο. Όσον αφορά στις κοπές του κρέατος, δοκίμασε να πάρεις χοιρινό λαπά για σουβλάκια. Το κομμάτι που βγάζει τις μπριζόλες λαιμού δηλαδή. Καλά ψησίματα
@@lamondaforestry thanks! Will try the neck next!
@@ResponseDigitalMedia you can put on it whatever you like, in the end of the day, it's meat. and meat goes with most herbs.. i mean we even put honey. i tried it with a honey marinade one time, basically just brushing it on it like you would do on a big piece of meat, and it's always great.
The souvlakia were grilled perfect and they seemed extremely juicy!! Most of people who know t grill souvlaki use pork neck. Every man has a Greek restaurant and grills souvlaki knows( chicken, pork, etc) this technique that I'll explain, to by time. This technique helps to know in which stage of grilling is your every souvlaki. With this technique you can grill thousands.You put them all side by side without a gap. Every souvlaki has four sides. From left to right 1,2,3,4. After two minutes you turn from side 1 to side 3. After 2 minutes you turn to side 2 and after two minute to side 4, You repeat all the procedure from the beginning. In the end remember the sides of some souvlakia who need more grilling 💪🤣🤣. Also the most common spice mix for pork souvlaki is salt, black pepper and dry oregano and you put it when souvlaki is on the grill. And for tzatziki the exact recipe replace lemon, with vinegar from red wine. Keep grilling and BBQing!!🥩🌯🌮🍔🍗🥓🍖
Rosemary, Oregano, Cloves, bay leaf poweder, Sweet paprika, dry white wine, garlic minced. Olive oil. Toss all in a bag and marinade overnight. ;-)
All that fat = No way .
Love your channel and have followed many of your recipes over the years.
As a Greek that has traveled around most of the country I have never seen clove used for souvlaki. Dry rub is simply salt pepper and dried oregano. Brush with latholemono (mixture of olive oil and lemon) the last minute before pull them off to give them a nice char and add that lemony flavor.
Cucumbers need to be peeled seeded and squeezed of excess water for a firmer more robust flavor on your tzasiki as well.
I had a feeling this was the case, never seen any other recipe för souvlaki with cloves in it.
if you salt the shredded cucumber and let it sit, youll get rid of the added water and amp up the flavor and make a much better tzatziki, that extra water weakens the flavor doesnt add
What if you let the cucumber stand instead? Unruly cucumbers are something to consider because sometimes just because you want them to sit doesn't mean they will.
@@jirikurto3859 wow your joke is so funny. fuck I may even crack a smile after taking really good drugs
@@genghischuan4886 yes you gotta get water out of cucumber and yogurt too is usually strained as well to get rid of water.
You did a Wonderful job thanks for showing our culture to the world. Love from Greece 🇬🇷🇬🇷🇬🇷
I'm Dutch, but love greek kitchen so much! I even ask my former wife to marry me in a restaurant with live music in the beautiful city of Utrecht!!
My mom wants a Greek feast for mother's day... I was planning to research Souvlaki today... Roel, your timing is amazing. I got a 2lb cut of pork belly in the freezer too
"Food is a central activity of mankind and one of the single most significant trademarks of a culture." This Greek Souvlaki is heartwarming. Alleluia! Cheers, Domenico.
That's exactly how it's done - plenty of marinades but that's the base or it's not the real deal without it. My cousin makes his with pork butt - it doesn't melt in your mouth like pork belly does - and that's also the key.
@Pitmaster X, you have have a great BBQ channel but you may have accidentally misrepresented how a traditional Greek Souvlaki is made. I would be happy to show you how to make traditional Greek Souvlaki, including Pro tips for your tzatziki and the major missing ingredients that all souvlakia in Greece include. I would be happy to collaborate with you on the version 2.0! 💯🥩🔥
ετσι...
Thank you for showing to the world our loved souvlaki! You are great!
Souvlaki Kalamaki Pita is fast-food there.. your video is great!! In Athens, at the Souvlatzikos, they use like a horizontal Pan of Olive Oil to quickly dip the Pita Bread before placing them on the Grill. I love your Tzatziki Sauce, replace Lemon with tiny amount of Red Vinegar. Get rid of the Cloves (but an interesting idea)! Cheers, thank you so much & I wish you the best!!
P.S. You forgot the French Fries!!!
Guess Morrison wasn't hungry for real this time! 😂
Gotta try this recipe! PS where did you buy the skewers?
Good one... Love from Greece🇬🇷🇬🇷🇬🇷
Just made this. Ohhhh soooo good!!!!
Got to admit, the clove scared me a bit. I gave them a light dusting of ground cloves, and after I pulled them off the grill a drizzle of olive oil and some oregano. Can't speak to whether or not clove is authentic Greek, but DO NOT BE AFRAID... THE CLOVE WAS A WONDERFUL FLAVOR!!!
X does it again! Excellent grill and excellent meal!
If I can't find pork belly...would seek out pork butt (known as shoulder) to make this. Love the Tzatziki...how can you go wrong with cucumbers, dill, spices and Greek yogurt! I could make this on my Traeger...CampChef or Bertello cook systems. Any meat works, chicken...pork...beef...lamb, each have flavor nuances. You have created a FANTASTIC RECIPE!
That’s a lot of cloves!
You are correct about pork - I don't think I ever had a lamb souvlaki in Greece. I've never thought of adding clove. I usually just use salt, pepper and oregano, but I've always felt there was some flavor missing from what I used to get at the souvlatzidiko joints in Athens back when I lived there. Maybe it's the cloves. Will try that next time, although I think I'll still also use oregano. I like to grill the pitas just before serving, and brush one side with a bit of salted olive oil (which will be the inner side that get's wrapped around the souvlaki).
Even though I just had lunch, you’re always making me hungry!!! 🍽🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻👍🏻
Recipe I've always went by used mint instead of cloves and we've always used ribeye, not pork or lamb. We. Serve with a wedge of lettuce, olives, feta cheese and pita bread is optional on the side. Wrapping it up like he did here is basically a gyro.
@pimasterx for how long should we keep the belly into soda before baking it?
Much love from Greece!!
Just made this... So good!
Thanks for the video! I tried it out today & it was perfection! You’re the man!
Great job there, it is true than souvlaki is most often made with pork and second most common with chicken. I would prefer a 70/30 meat to fat ratio and definitely put some herbs (oregano, thyme, rosemary) instead of clove (never tried souvlaki with clove) pro tip for souvlaki marinade, sprinkle a little apple vinegar with salt, pepper, little bit of herbs, paprika powder, a little bit of diced onions or onion powder and extra virgin olive oil, and let it in the fridge for 2-3 hours. The result win be divine! We do eat lamb but mostly ribs or whole pieces and of course whole lamb on a rotisserie, but rarely lamb souvlaki.
Great job, I would suggest to marinate overnight in vinegar and olive oil plus the spices, except oregano. It stinks when on fire, so its added afterwards. I would also use half pancetta, half neck. And btw, there are some amazing traditional lamp recipes, but not lamp skewers.
Thank you for not adding French fries and lettuce like so many places do today. This is how it is supposed to be made, even down to the tzatziki
Do people really think Greeks mainly consume lamb? That's funny, the most consumed kind of meat in Greece is pork, followed by chicken or beef.
The only lamb made "souvlaki-like" dish i have ever eaten is the abruzzese Italian arrosticini
Listen Chris, man can you imagine the things I would do with a Souvlaki stick, or especially the Gyros with Tzatziki, I would do some nasty nasty things with that Gyros I'll tell you what 😏 There is a reason it has a big hole on top 😏 Good thing a Gyros can't scream because otherwise you would hear it all night long! And after I'm done with the Gyros I would take the Souvlaki stick and put the whole thing up my 🤫😏 Do you wanna know what I would do with the Tzatziki? 😏 Tell me!
I bet this would also work with several larger cut pieces on the joetisserie.... I’ll try it
Check this out. I cooked a Souvlaki on the Joetisserie the other week with large chunks of pork shoulder.
instagram.com/p/COvaXIlBbuE/?igshid=1rv7sp9ib1nul
Nice video again. Where did you buy the skewers?
You're 100% right. Biggest misconception about Greek food is that their main meat is Lamb.
When you go for a Yiros, it's usually Chicken or Pork.
I tried this out but added paprika, chilli, garlic and lemon juice . 😋
Shall have to try this recipe with cloves, looks inviting!🇬🇧
Love the recipe, the sauce and your hat!!!
Maybe, just maybe you can show the sordid process of cleaning your grills? I think that would be interesting.
th-cam.com/video/HMkmBJavQh8/w-d-xo.html
He allready got ya
He just gets a new one from his sponsors every few weeks😂
No big deal. If you use decent heat they don't really need cleaning. Scrub the big crop off with a ball of kitchen foil. Then heat over the coals before cooking. Nothing left to clean.
@@rickbossv5 Thank you. I'm a relatively new subscriber.
@@KiloEchoCharlie no problem! I reminded me that video so just letting you know!👍
I'm also a Greek... but born and raised in Belgium so I'm a Flemish Greek 😀
But anyway, souvlaki is... more than just a stick with meat for "us" Greeks and it's hard to explain. It's an easy dish but when you've eaten tons of them, you realize that there are slight variances (how you marinate your meat, when you add salt, what type of meat you use, how dry/juicy they become, ...) and it's weird to see cloves being used. Especially as cloves are mostly used in desserts in the Greek cuisine (eg baklava).
That being said : curious to try it out, especially with the pork belly that was used here. I was also able to change my marinade from my mum's recipe (based on milk) and I'm now using a mix of pineapple juice, soda and a tad of Xerxes vinegar so I'm open to changes 😛
Is this rub really right? I haven't found one other souvlaki recipe that includes cloves?
You can't find a single place in greece using cloves in souvlaki. Not even on a marinade. Usually just salt pepper and oregano. Maybe applying a little olive oil on the meat for the rub to stick better and get a better color while grilling. And the choice of pork belly it's a little off. Too much fat. Good souvlaki needs 75% meat 25% fat.
@@nikomaneta that was my feeling to, without having any real knowledge about it. Weird to put out such a video when he clearly don't know what he's talking about 🤔 I feel like some sort of explanation would be in it's place...
I love all of your videos and I try to replicate what you do. Although I love the look of the grill you are using here but, on this one I have the upper hand. The traditional Foukou, Cypriot rotisserie BBQ. Cooks souvlaki to perfection, the baste from the rotisserie is unbeatable. Buy yourself a Foukou and a motor, make a video and you will never cook souvlaki or souvla (the bigger pieces with bone in) in another way.
I grew up in Melbourne, Victoria, Australia, home to the largest amount of Greeks outside of Greece. Pork, lamb, don’t matter, they are freakin awesome. Even though it’s almost 1130pm here, I could go one now ... yummo
Hey mate, you ever heard of cloves being used though?
@@FurryManPeach in a souvlaki ? Not that I’d heard of, but I can certainly ask some Greek friends, I have quite a few
@@absoz yeah me too. I'm a Moe lad, lived in Helbourne, so plenty of Wozzy mates. Same also, never heard of cloves being used. Maybe its a regional thing from over in Greece? 🤷♂️
@@FurryManPeach I’m in cringney now with mum growing up in Traralgon and Morwell. Just checked with a friend, apparently the number of sheep is decreasing so pork is gaining popularity instead. But traditionally lamb was most certainly used. Cloves are more used in middle eastern eating
what type / kind of wood did you use?
Where can I buy these little sword style skewers?
OMG!!!! I will be making this soon! Bro, first of all your an amazing Pitmaster,2 I love your outdoor grill kitchen! I've been watching you for sometime and I remember when you first showed us your new place omg how turned Amazing ! I'm glad you cook more on the Big Joe now, I own a Kamado Big Joe also and I use some of your technique to cook ! You always come with the coolest idea's, loved the meatloaf ! Great video as always! Marshall dose a nice job 🎥 and I enjoy when you let him in on the fun aswell it's a nice combination!
Thanks ,
Brad, NJ 🇺🇸 .
Καλή όρεξη και να σε καλά!
Wow how strange I’m sat here watching another TH-cam video and I’m notified that this has just been loaded, I just made souvlaki on the BBQ yesterday was bloody lovely however the marinade I use is olive oil, lemon, oregano, garlic, salt and black pepper. 👍🏻👍🏻👍🏻👍🏻👍🏻
Same marinade I use.
I am Greek and i have to tell you, that yours is the right way. We just use the lemon and oregano after we remove the souvlaki from the grill, so we dont get the bitternes of burned lemon and oregano on the souvlaki. I have never seen clove been used for souvlaki and i am working as a chef for 12 years.
I was wondering about those cloves too. I have a lot of Greek friends and I never heard of using that on Souvlaki!
Unbelievable ... just another taste in comparison with „usual“ souvlaki. However it was awesome 👏. Give it a chance 😋
I'm drooling.
I love greek food! Definitely want to try this 😋🤤
Looks interesting, I’ve never really had it so I’m not sure what that flavor is, is it something like a Gyro?
@Shane Zettelmier Listen... Man can you imagine the things I would do with a Souvlaki stick, or especially the Gyros with Tzatziki, I would do some nasty nasty things with that Gyros I'll tell you what 😏 There is a reason it has a big hole on top 😏 Good thing a Gyros can't scream because otherwise you would hear it all night long! And after I'm done with the Gyros I would take the Souvlaki stick and put the whole thing up my 🤫😏 Do you wanna know what I would do with the Tzatziki? 😏 Can you imagine? Should I tell you?
@@RequiemDream 😂😂😂
@@ShaneZettelmier I would take the Tzatziki Sauce, walk to the next bus station, look for the next grandmother, I'd say everything +80 will do and cover her whole face with the Tzatziki Sauce and go full 👅 on her face, in my right hand I have another Gyros, and you know what that means 😏 My zipper is already open to serve that Gyros real good 😏 While the whole multi-task action is going on I would scream from time to time *SOUVLAKI! SOUVLAKI!* ... That's exactly what I would do, you understand me?
@@ShaneZettelmier Helloooo??? 🙄
@@ShaneZettelmier ANSWER!
Yumm ! We just ate souvlaki yesterday, chicken and lamb. But potk is waaaay better. 👍
What's the make and model of your grill? Thank you in advance
PITMASTER THIS IS A SPECIAL SOUVLAKI THANKS FOR SHARING
AMAZING!!! Where are these skewers from?!
Lemon .oregano .
Was awesome 👌 new weapon of recipe this one! 😎
Pretty sure that for me, lamb would be the good stuff. I would give pork to the tourists ;-) :-P
I love your videos and i wish i met you when i was working in the Netherlands as a chef. We would enjoy some really good greek BBQ and souvla(whole sheep or lamb scewered). Because i really enoy watching your videos, I want to correct a few things. Lamb is not what we give the tourists, its pork or chicken souvlaki (unless they ask for lamb). What you eat in Greek restaurants in the Netherlands is a bit far from original and its more "for tourists" than when you come to Greece. We use pork neck, with fat and not belly, its way too fatty. For tzatziki you salt the grounded cucumber and let it dry overnight. Use always straigned authentic greek yogurt and not any other "like yogurt" shit, dile is optional. I have never used or see other cooks use clove in seasoning pork souvlaki, we use only salt, pepper and after you remove from the fire, lemon and oregano (do that over a pan and keep the juices for the pittas). Also what you think a greek pitta is, is wrong. There are a few places that sell Greek pittas in the Netherlands, but not AH or Jumbo from what i saw. Not even Hanos or other big stores. Keep grilling and come to Greece! I come to the Netherlands 2 times a year for the wife (she is Dutch) but corona virus kind of messed it up..When i am there, i usually skip "Greek" restaurants ;-)
Does a gas grill do the same job ?
Excellent Video Dude!
Ελλλλ ο δικός μου🇬🇷🇬🇷🇬🇷 πάμε λιγο
Stetson Boys 👍🏻
Definitely making this. Never in a million years would I have dreamt of cloves as a main spice.
Noskos wants his hat back…..
Dude we need a Greek uncle Roger
Why cloves?
Always love these videos. 😁
Please people remove the water from the cucumber after you grate it. You get a much better result and its not as runny, the was its meant to be and yes im fully Greek. great job buy the way
Holy crap ! I'm doing this tomorrow !
You should try and make Cypriot souvla
Can you eat the souvlaki with the skewers still inside?
Nice Canadian tuxedo!
Pork belly is good but the back of the neck (not sure how you call this cut in english ) is nicer you can also 50-50 the cuts with belly
That looks so good!
I make this on a Foukou (Cyprus rotisserie bbq) in Cyprus (I live there) and the Cypriot method is slightly different, just salt on the pork cook for between 1 hour 30mins and 2 hours (when the pork foams add a little flour to seal it, 5 mins from the end add Oregano and lemon juice, not earlier because the oregano goes bitter, oh and I use big chunks of pork, slightly smaller than your clenched fist is size and then enjoy!
The Cypriot way is way better I think. Cloves on the souvlaki just sounds wrong. I'm definitely bringing a s*itload of souvlaki down to my local pub in Larnaca when this pandemic is over ❤️
@@pinupbyjm I am not far from you buddy, Frenaros 😁
That's close to Paralimni, isn't it? Right now you're quite far from me though. I'm stuck in Sweden and haven't been able to visit my apartment sins mid 2019 😳 It really sucks! 😅
@@pinupbyjm Yes mate it is, yeah not being able to get to your home is crap, covid has a lot to answer for! I hope you get back here soon 😁
Just made it! Taste Great!
pretty accurate, from greece
Great video, just made souvlaki with bison. Gotta try it with pork.
That looks amazing 💪🏽💪🏽🔥
Looks awesome
I didn’t even know about the cloves 😂😤 I will be making this with my mum! The fact that you say ‘souvlaki’ & you made tzatziki your a legend in my eyes 👍😍 plus my hubby is Dutch too 😂
Awesome video, guess what I am cooking this weekend... thanks
You are Awesome.... Μπραβο ρε Αλανια
Pitmaster x?? More like a bbq mad scientist, always so innovative
I've sure this is very tasty, but it's not how it's made in Greece.
You don't season the pork souvlaki with cloves. It's just not authentic, but if you like it, do it! I may try it just for fun.
You actually shouldn't season or marinade the souvlaki at all, until AFTER it comes off the grill.
When it comes off the wood grill, hit it with sea salt, fresh black pepper, fresh-crushed Greek oregano (not that bottled stuff from the market).
Serve it on a fresh, crusty slice of fresh bread (not pita bread), with a slice lemon that you squeeze over it, just before eating. That's it. No tzatziki.
The one you made in the video is pita souvlaki (versus "kalamaki" which is what I wrote above). For pita souvlaki, prepare it the same way I explained, but instead of a slice of bread, put the souvlaki in a fresh pita (that you've heated up, sitting on TOP of the soulvlaki, just before you remove the souvlaki skewers from the grill).
In the pita, add fresh tomatoes, onions, tzatziki, and (optionally) a few french fries. Then hit it with some smoked paprika for extra color and flavor.
Also, your souvlaki is way too thick. You should cut them into 2 cm cubes, and it's better to use a Souvlaki or Arrosticini cube slicer, to get that nice uniform size and cube shape. Trust me on that.
Oh, and you should use pork neck (not pork shoulder). Trust me on that too.
Nice video regardless.
Loved it 😋
bro you have to squeeze out the water from the cucumber... otherwise your tsatsiki taste like water. I would recommend to use some white vine vinegar to make the souvlaki more tender when you have not that much fat
Thats a lot of cloves! Looks awesome!
When I lived in Athens (best moment of my life btw), they call that Kalamaki!!
Yeap, and there's a reason for that. When souvlaki left the confines of Livadia and reached Athens, the grill masters originally skewered the meat on metal skewers and used to serve it in a plate, unskewered on top of pita bread with all the sides piled on, similar to how it would be if you bought a pita kalamaki and unwrapped it on a plate.
With time, people (usually employees on break) wanted it as takeaway and plain with a slice of bread, so grill masters would gather river straws, split them and cut them to size to be used in place of the metal skewer. Until bamboo skewers arrived, consumers had to be careful for splinters and sharp sides. Anyway, in Greek, a river straw is called kalami, and the diminutive form is kalamaki, so the name stuck for the skewer too.
we dont put dill :/
Lekker recept en zoals altijd leuke video. Maar heb nog nooit lam als souvlaki gekregen in Griekenland omdat ik een tourist ben. 9 van de 10 restaurants kan je kiezen tussen varken, kip of lam souvlaki. Keep up the good work 😜
Looks fantastic, and this is coming from a Turk! Keep up the great cooks!
Dammit! I just ate, and you made me hungry again! Great videos!
now im hungry.looks real good
Σουβλί - Souvli means skewer. Souvlaki means little skewer !!!
Souvlaki.... not trying to be rude
As a Greek, I can guarantee that you won't find any souvlaki shop that serves Kalamaki souvlaki like this this in Greece this recipe is way off and has nothing to do with Greek Souvlaki not even at the tourist sites they serve this, Souvlaki is made out of pork shoulder or pork loin just so you know thanks for the video anyway
Actually we do u just clueless
hello sir can i have your recipe ingredients
Where did you find this recipe?? Never in my life has my mother or anyone I know ever used cloves in souvlaki. I’ve never seen it in a recipe either. And I can tell you I’ve never eaten it either because cloves make me burp like crazy and the amount you put in there would likely kill me.
+1 never have i ever seen the use of clove in souvlaki. And i work in kitchens for 12 years. (and i am Greek)
@@spyridonbaxevanis6479 yeah, this is really not real souvlaki lol.
@@philiposm He did say it was SouFlaki ... :)
Cloves?????? Oregano, salt, and pepper
Am I the only one who gets confused by the TimTheTatman music in the beginning? No? Just me being a geek? Cool. Looks delicious though!