Souvlaki question--is there any reason not to use chicken thighs?
- Thread starter monj
- Start date
michael-in-phoenix
Well-known member
I've used thighs, breasts, pork, lamb and beef at various times with my recipe. All good.
sandi-in-hawaii
Well-known member
Oh yum, Michael!! Another keeper from you! I also used chicken thighs...
I marinated it this morning, and cooked it tonite. I fried it in a cast iron frying pan (will use something else next time), 'cause I didn't have time to fire up the grill.
I left the boneless, skinless chicken thighs whole, instead of cubing and kabob'ing.
I marinated in a gallon size ziploc bag. There was a lot of marinade for the amount of chicken, I think I can cut it in half next time.
I didn't have low salt shoyu, so I just used the same amount of the regular one. (Acck, I just went back, and found that I wrote the recipe down wrong - I used twice the amount of shoyu!) Will use the correct amount next time.
I also used a big, juicy lemon from my MIL's tree, which yielded about 1/2 cup of juice. It was extremely flavorful - I think I can cut down on that amount. (I'm not sure how much juice a regular lemon yields - I'll try 1/4 cup next time)
After I started frying, I thought that the lemon juice might strip the seasoning on my cast iron pan. It did, a little, so I'll use a different pan next time, like a Le Creuset.
Of course, it would be even better on the grill, I'm sure, but the frying was good, in a pinch.
I've been scribbling internet recipes onto scratch paper, to save on my toner, but if the recipe is a keeper, it'll get printed and filed.
This one is definitely worth its weight in toner smileys/smile.gif
Thanks!!
http://www.finerkitchens.com/swap/forum15/31_Evelyn_Jeff_and_Michaels_Souvlaki
I marinated it this morning, and cooked it tonite. I fried it in a cast iron frying pan (will use something else next time), 'cause I didn't have time to fire up the grill.
I left the boneless, skinless chicken thighs whole, instead of cubing and kabob'ing.
I marinated in a gallon size ziploc bag. There was a lot of marinade for the amount of chicken, I think I can cut it in half next time.
I didn't have low salt shoyu, so I just used the same amount of the regular one. (Acck, I just went back, and found that I wrote the recipe down wrong - I used twice the amount of shoyu!) Will use the correct amount next time.
I also used a big, juicy lemon from my MIL's tree, which yielded about 1/2 cup of juice. It was extremely flavorful - I think I can cut down on that amount. (I'm not sure how much juice a regular lemon yields - I'll try 1/4 cup next time)
After I started frying, I thought that the lemon juice might strip the seasoning on my cast iron pan. It did, a little, so I'll use a different pan next time, like a Le Creuset.
Of course, it would be even better on the grill, I'm sure, but the frying was good, in a pinch.
I've been scribbling internet recipes onto scratch paper, to save on my toner, but if the recipe is a keeper, it'll get printed and filed.
This one is definitely worth its weight in toner smileys/smile.gif
Thanks!!
http://www.finerkitchens.com/swap/forum15/31_Evelyn_Jeff_and_Michaels_Souvlaki
dawn_mo
Well-known member
I made this over the weekend too, and loved it.
I also made some homemade Arab Flatbread and Bubba's Tzatziki (sp?) and it was a delicious meal. I am especially happy because this weekend I have managed to work with two yeast related recipes that actually turned out great. Woo hoo!
I also made some homemade Arab Flatbread and Bubba's Tzatziki (sp?) and it was a delicious meal. I am especially happy because this weekend I have managed to work with two yeast related recipes that actually turned out great. Woo hoo!