A gyroscope containing souvlaki.
Creating a wonderful homemade souvlaki comes down to two things: the meat and the marinade. Traditionally, Greek souvlaki is made with lamb, although chicken, beef, or pork is also acceptable. Marinades serve two purposes; tenderize and flavor meats. The best souvlaki marinade is one that contains enough acidic ingredient(s) to break down the connective tissue of the meat while infusing it with a distinctive, well-balanced flavor.
Oregano is one of the necessary seasonings for a souvlaki marinade.
A very good time-saving basic souvlaki marinade can be made with the juice of a few good-sized lemons, balsamic vinaigrette dressing, and olive oil, using a 2:1 sauce-to-oil ratio. Salt, pepper, and oregano They are all you need to season. The wise cook knows that Greek oregano is the best option, if available. Both vinegar and lemon are acidic, and the oil helps keep the meat juicy and moist.
Souvlaki must be marinated so that the meat is tender.
A slightly more complex marinade uses white wine instead of the balsamic dressing 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 once cooked. This version of the souvlaki marinade also calls for some minced garlic cloves, fresh rosemary, and Greek oregano.
Spiced grilled chicken is a staple in souvlaki and other Greek dishes.
Some cooks like to add yogurt to the souvlaki marinade in addition to or instead of the wine. Yogurt is another food that attacks connective tissue, making it a great addition to marinades of all kinds. For cooks making souvlaki with chicken instead of lamb, a yogurt marinade is especially good because it keeps the chicken from drying out.
Greek souvlaki marinades are prepared with large amounts of olive oil and garlic.
Tougher cuts of meat, whether it’s beef, lamb, or pork, can be marinated for up to 24 hours in the refrigerator. At a minimum, they should be marinated for at least 12 hours to prevent the meat from becoming too chewy. Chicken and the best cuts of meat are fully marinated after about 12 hours. Any longer, the meat can become mushy when cooked.
Yogurt can be added to the souvlaki marinade.
Technology has given modern cooks the magic of zippered plastic bags, and it didn’t take long for smart cooks to discover the easiest and best way to marinate meat using a large zippered plastic bag. After the cook mixes the marinade ingredients, the marinade is placed in the bag along with the meat. Zip-lock bags seal more securely than other types of plastic storage bags, so it’s safe to turn the bag upside down and shake it to make sure the meat is soaked with the marinade.