31 Days of MOO No. 15 Souvlaki Seasoning
When I roast a leg of lamb I always put the "leftovers" away for other meals. Some of the meat is sliced and put into gravy for another roast dinner, some is chipped to make shepherd's pie, and some is seasoned and frozen to make souvlaki. I do the same thing with a roast chook - put away the leftovers to use for another meal, either soup or curry or or chicken salad or chicken souvlaki.
Now what we call souvlaki resemble authentic souvlaki; apart from the pita bread, the seasoning is probably the next most authentic ingredient, and it is the seasoning that makes them so delicious, and it is what has my family asking for them often.
I use this seasoning for both lamb and chicken, it does an amazing job of flavouring both meats and turning leftover cooked meat into something truly delicious.
Souvlaki Seasoning Mix
Ingredients:
2 tbsp oregano
2 tbsp paprika
2 tbsp rosemary
2 tsp thyme
1 tsp ground cumin
1 tsp cinnamon
1 tsp garlic powder
1 tsp salt
1 tsp freshly ground pepper
Method:
Crush the oregano, rosemary and thyme with a mortar and pestle, just enough to break the leaves down, don't powder them. Then combine with the other ingredients and stor in an airtight container.
To use:
Shake the container to mix up all the ingredients.
Combine 1 tablespoon of souvlaki mix, 2 tablespoons lemon juice and 2 tablespoons olive oil in a ziplock bag. Add your meat (lamb, chicken or if you eat it, pork works too), seal the bag and then squish everything together to coat the meat. Let it rest in the fridge for at least an hour, preferably 24 hours, to allow the marinade to infuse the meat.
To cook:
Remove the meat from the marinade. You can then either thread the meat onto skewers, toss it on the barbecue, grill it or cook it in a frying pan. Cook until the meat is done. If you are using leftover cooked meat, it only takes a few minutes to warm through and brown.
Serve on pita bread with shredded lettuce and tzatziki or your favourite souvlaki toppings.
Now what we call souvlaki resemble authentic souvlaki; apart from the pita bread, the seasoning is probably the next most authentic ingredient, and it is the seasoning that makes them so delicious, and it is what has my family asking for them often.
I use this seasoning for both lamb and chicken, it does an amazing job of flavouring both meats and turning leftover cooked meat into something truly delicious.
Souvlaki Seasoning Mix
Ingredients:
2 tbsp oregano
2 tbsp paprika
2 tbsp rosemary
2 tsp thyme
1 tsp ground cumin
1 tsp cinnamon
1 tsp garlic powder
1 tsp salt
1 tsp freshly ground pepper
Method:
Crush the oregano, rosemary and thyme with a mortar and pestle, just enough to break the leaves down, don't powder them. Then combine with the other ingredients and stor in an airtight container.
To use:
Shake the container to mix up all the ingredients.
Combine 1 tablespoon of souvlaki mix, 2 tablespoons lemon juice and 2 tablespoons olive oil in a ziplock bag. Add your meat (lamb, chicken or if you eat it, pork works too), seal the bag and then squish everything together to coat the meat. Let it rest in the fridge for at least an hour, preferably 24 hours, to allow the marinade to infuse the meat.
To cook:
Remove the meat from the marinade. You can then either thread the meat onto skewers, toss it on the barbecue, grill it or cook it in a frying pan. Cook until the meat is done. If you are using leftover cooked meat, it only takes a few minutes to warm through and brown.
Serve on pita bread with shredded lettuce and tzatziki or your favourite souvlaki toppings.