Michael, your souvlaki was a hit last night, and I think it should be in T&T. Anyone else tried it?

J

joe

Well-known member
We had a big party for a good friend's 50th last night, and we had quite a menu: poached salmon with cucumber dill sauce, chicken souvlaki with the same sauce, (renamed tsatsiki) sorrel quiche, ratatouille, cannelini bean salad, green salad and caprese salad, (also lots and lots of hors d'oeuvres.)

I recruited a friend to grill the chicken while we got everything else ready in the kitchen. It smelled so good that people were eating the skewers right off the grill. There were plenty of appetizers to munch on but no, everyone wanted to skip ahead to that chicken! I was chasing after people with the sauce. It was a real challenge to get the rest of the buffet set up before the souvlaki was gone.

I left out the onions and peppers because the ratatouille already had them, but otherwise I used the marinade as written and I wouldn't change a thing.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=46577

 
Re: side dish?

Joe: thank you for your post. I am planning a casual barbeque this coming weekend and was planning on serving pork souvlaki. I will give your (Michael's) recipe a try. I was thinking of serving it with couscous with apricots & pistachios - but am now tempted by the rice with spinach and feta. Any suggestion?

Would a greek salad be too much feta?
I thought I would also serve the traditional warm pita with hummus, and seasoned (citrus) olives.
Thanks for any thoughts you may have.
Betty

 
I think either the couscous or the rice would go well, though I agree the spinach/feta

and the Greek salad would be redundant. I've served it with a plain rice pilaf, and I would always serve tsatsiki (in the same thread as Michael's recipe.)

In my case, the souvlaki was added as an afterthought for people who might not like salmon, so the menu wasn't really built around it. I like your pita, hummus and olives idea. Separate skewers of vegetables, i.e. zucchini, yellow squash, red onion and bell peppers, are nice on the side.

 
Great Joe! I made it for my in-laws a few weeks ago in San Diego. They ...

...enjoyed the recipe as well.

I always make a ton because it is good cold, dipped in the yogurt sauce, or re-heated.

Michael

 
I think it's the not-quite-authentic dash of soy sauce that puts it over the top. Betty....

let us know how it turns out. If you like it, that makes three of us, and it qualifies for the T&T Hall of Fame!

True confessions: I used Mexican oregano. I'll search out the Greek stuff next time. I also cheated and used pre-ground pepper; I was running out of time and was making a triple recipe--my wrists can't handle 3 Tbs. of fresh ground on a tight deadline. I also used regular salty soy sauce--but with the amount of wine this crowd was drinking, it was a moisture-retaining necessity. (And I was out of the low-sodium stuff.) I DID chop 24 cloves of garlic by hand. I believe this is one recipe where you can't get away with a garlic press.

Otherwise, see what a forgiving recipe this is!

 
Re: I will let you know

thanks after the dinner party on Saturday. I am off today to look for light soy sauce and greek oregano. Will keep in mind your "adjustments".

 
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