Bison Souvlaki Skewers Recipes

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

CHICKEN SOUVLAKI RECIPE (WITH BEST GREEK YOGURT CHICKEN MARINADE)!

Steps:

• Add all of the ingredients for the marinade in a blender and blend until smooth paste forms.
• Cut the chicken to bite-sized 1,5-inch (3 cm) pieces. Add in a food container.
• Season chicken with salt and pepper. Add the marinade and mix well to spread all over the chicken. Put the lid on and refrigerate overnight, or for at least 2 hours before cooking.
• Soak the wooden skewers in water for about 10 minutes.
• Remove the stem and seeds of the bell pepper and cut into 1,5-inch (3cm) pieces.
• Remove stem and inside of the tomato, leaving only the skin. Cut the tomato and the onion in 1,5-inch (3cm) pieces as well.
• Start threading the skewers by adding one piece of pepper, 1-2 pieces of meat, one piece of onion, 1-2 pieces of meat, one piece of tomato and 1-2 pieces of meat until you reach the end of the skewer.
• Heat your grill, griddle, or grill pan over high heat. Grease well with oil. Drop heat to medium-high and add the Souvlakis. Cook for about 12-15 minutes or until the internal temperature of the meat reads 80°C / 176°F on an instant-read thermometer.Turn every 3 minutes to cook evenly all around.
• Make the Ladolemono Dressing. Add 2/3 olive oil to the 2 juiced lemons. Whisk for a minute or two until it thickens. Or you can use a squeeze bottle and shake until combined.
• Pour Ladolemono over the meat right as it comes out of the grill. Sprinkle with dried oregano and you're ready to serve!

LAMB SOUVLAKI SKEWERS

Steps:

• Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
• Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
• Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

BISON SOUVLAKI SKEWERS

Steps:

• Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.
• For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
• Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
• For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.
• Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.