Kebab
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| ~ Cyprus style Souvlaki is very easy to do and very tasty. ~ By having control of your charcoal you can have an excellent hot appetizer or a full meal. ~ Souvlaki in Cyprus is made with either pork or lamb. ~ Lamb meat is tastier and more nutritious. ~ Part of the tastiness and success is using some of the lamb’s tail fat which is placed on the skewer among the meat. ~ When the fat starts melting will give the meat a nice aroma and prevent it from drying out. ~ Cut lamb and tail fat in small pieces, about an inch in cubes. ~ Put on skewers and in between the meat add some tail fat. ~ Cook on low heat charcoal until fat is melted and the meat is nice and cooked. ~ Season it with salt and pepper as it cooks and almost at the end. ~ Place souvlaki in a dish, sprinkle with chopped onions and chopped parsley, garnish on the side with chopped tomato, cucumber, fresh cut lemon, yogurt dip (talaturi) or tzatziki, pita bread cooked on charcoal. ~ Good luckand bon appétit! |
~ Kebab (Souvlaki Greek Style)
~ The Greek Souvlaki is done a little deferent than the Cypriot Souvlaki. ~ Cut meat in small or a little larger pieces than the Cypriot Souvlaki, place in a dish and cover with olive oil, fresh squeezed lemon, fresh chopped garlic, salt, pepper and oregano. ~ Greek Souvlaki can be served as a dinner in a Greek Pita and fries or in a plate accompanied with rice, French-fries, Greek salad, baked potatoes or anything else you desire. ~ As a hot appetizer, place in a dish, garnished with cut tomatoes, cucumbers, fresh green onions, lemon and tzatziki.
~ In the Cypriot Souvlaki, Lamb or Pork (mainly pork) is used, where in Greek Souvlaki one can use Pork, Chicken or Beef according to their preferences.
~ Marinate for about a day for tenderizing the meat and put on skewers.
~ Like the Cypriot Souvlaki place on low heat charcoal for the meat to cook slowly and not burned.
~ Always accompanied with cooked on charcoal Greek pita.
