The key to making great souvlaki is the meat and marinade. Traditionally made with lamb, chicken, beef or pork can also be used. Marinades tenderize and flavor the meat, with acidic ingredients breaking down connective tissue. A basic marinade of lemon juice, balsamic vinaigrette, olive oil, salt, pepper, and oregano is a good option. A more complex marinade includes white wine, garlic, rosemary, and Greek oregano. Yogurt can also be added to protect chicken from drying out. Tougher cuts of meat can marinate for up to 24 hours, while chicken and best cuts of meat need at least 12 hours. Ziplock bags are a convenient way to marinate meat.
Creating wonderful homemade souvlaki comes down to two things: the meat and the marinade. Traditionally, Greek souvlaki is made with lamb, although using chicken, beef or pork is also acceptable. Marinades serve two purposes; they tenderize and flavor the meat. The best souvlaki marinade is one that contains enough of an acidic ingredient or ingredients to break down the connective tissue of the meat while also infusing it with a distinct, balanced flavor.
A basic and very good souvlaki marinade that is also a time saver can be made from the juice of a couple of good sized lemons, balsamic vinaigrette dressing and olive oil, with a 2:1 ratio of olive oil dressing. olive. Salt, pepper and oregano are all that is needed for seasoning. The wise cook knows that Greek oregano is the best choice if it is available. Both the vinegar and lemon are acid-based, and the oil helps keep the meat juicy and moist.
A somewhat more complex marinade uses white wine instead of the balsamic sauce along with lemon juice and olive oil. Wine, like lemon, vinegar, and soy sauce, helps break down connective tissue, so meat is tender and delicious after cooking. This version of the souvlaki marinade also calls for a couple of minced garlic cloves, fresh rosemary, and Greek oregano.
Some cooks like to add yogurt to the souvlaki marinade, either in addition to the wine or in place of it. Yogurt is another food that attacks connective tissue, making it a great addition to marinades of all kinds. For cooks who make souvlaki using chicken rather than lamb, a yogurt marinade is especially nice because it protects the chicken from drying out.
Tougher cuts of meat, whether it’s beef, lamb or pork, can handle swimming in the marinade for up to 24 hours in the refrigerator. At a minimum, they should be marinated for at least 12 hours to keep the meat from being too chewy. Chicken and best cuts of meat are fully marinated after approximately 12 hours. Any more, and the meat may become soggy when cooked.
Technology has brought modern cooks the magic of plastic zip lock bags and it didn’t take long for smart cooks to discover the easiest and best way to marinate meat using a large plastic zip lock bag. . After the cook has mixed the marinade ingredients, he goes into the bag along with the meat. Ziplock bags snap and seal more securely than other types of plastic bags, so it’s safe to turn the bag upside down and shake it to make sure the meat is soaked in the marinade.
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