Light the charcoals! Prepare your grilling grates Bring your company Greek traditional souvlaki, today And we're the Mallioras brothers. I'm George And I'm Andreas We construct the amber.q grills and ovens together but we also enjoy grilling and cooking and good company On our channel, we share with you grilling and cooking recipes and techniques Follow us by subscribing and click the bell icon to get notifications on new uploads Also, join us on our Facebook group "Grill philosophy" where we're many grillers and exchange knowledge You're welcome to join! Our dear friend and channel partner, George Karagiannis Hello from me, too, dear friends! Along with my recipes, I'm sending you my love, here, from the cozy restaurant "Brothers" in Korydallos, Athens, Greece And I'm wishing you all Happy Grilling! Happy Grilling to us all He's a chef and writer of numerous gastronomy books So, this recipe is by him for a Greek traditional souvlaki, a twist beyond the classic recipe. Let's see it, step-by-step Happy grilling, everyone! Happy grilling from me, too So, Greek traditional souvlaki, today In a previous video, we had shown you the very classic Greek souvlaki recipe you can find in this link above Today, with George's help we'll take souvlaki a bit further To give flavor and add taste I remember when I was little, our parents used to give us money enough for only two skewers Two small ones, with some bread on parchment paper And I used to lick the parchment paper afterward, the money was only enough for this I don't know how much you used to eat, it was a different time back then However, I used to eat three souvlaki And now that I'm a grown-up, I need 4-5 Two is not enough There's plenty We're OK There's plenty But there's still a marinating process to do OK, so I'll prepare the tsipouro I'm going to show you, and also say a few things about the meat, how to salt and flavor this Greek traditional souvlaki It's a process that is worth seeing step-by-step Preparation So, today according to George's instructions, we'll show you another way to season the souvlaki It's important to follow the procedure in detail and preciseness So, we'll start with the very few spices For 2 kg of meat, we'll add 2 g (0.07 oz) of black peppercorns And 1 heaped teaspoon of savory We'll bash them in the mortar mostly to ground the peppercorns and turn them into powder but also to release the full flavor of the savory After grounding them and releasing the savory's full flavor we'll add, for 2 kg (4.4 lbs) of meat, 24 g (0.85 oz) of sea salt Quality sea salt But also 3 g (0.1 oz) of powdered sugar Not any other type of sugar We'll bash them in the mortar, mostly to ground the salt And we'll show you later on how to use them So, our spices are ready, and let's see what's coming up next For 2 kg (4.4 lbs) of meat add in a glass 150 ml (5 fl oz) of water Then, add the salt and spices to the water Stir well with a spoon mostly to dissolve the salt and sugar We stir thoroughly because the salt must fully dissolve After lots of stirring and after the salt has fully dissolved, we're ready to use it Before that, I'll say a few things about the meat We chose pieces of meat from the pork loin area From the area in between the steak eye and the pork belly It's an oblong piece which is exquisite, it has a lot of fat, it's tender We cut it into pieces this small as you see here And now, let's season it We add this solution As you see, the salt and sugar have fully dissolved And we mix well Massage it Need the meat well, we want all this juice to be absorbed so the salt can pass into the meat It's discreetly scented The pepper is not too much since we don't want its strong flavor Not too much savory either We didn't use oregano because it might turn bitter if it's too strong or if we put too much You see that gradually the juice is being absorbed We'll leave it with the water, salt, and spices for at least 2 hours You can as well leave it until the next day It's even better We'll leave it for a couple of hours And we'll show you what else we'll do during grilling and how to grill it And of course, in the end, we'll serve it in two different ways, both of which are traditional to us Is the tsipouro ready, brother? I'm waiting for so long now Is that so? I'm also done So, we also have this spice which we'll use during grilling, we'll talk about it then So, I'm tidying up Anchovies All the goodies are here Cheers Cheers, dear friends! To be continued We light the charcoals by placing the kindling on top Because the charcoals light upside down, from top to bottom Easily, quickly, and without smoke Now it's time to skewer the meat and create the souvlaki We'll use small wooden sticks The classic wooden sticks Make sure that the first piece has fat and place the fat on the edge Careful not to hurt yourself because the spike is sharp We'll create small souvlaki, like back in the day We're trying to skewer evenly and also distribute the fat evenly Souvlaki should have fat And that's what makes it tasty And we'll finish with a piece that has fat This is our souvlaki Really nice, small, handmade and with a special taste Skewer the rest of them the same way The grilling begins, and pay attention to the grilling process First things first, we should place them very close to each other Touching each other, no gaps in-between If you want, lift them a bit to avoid them sticking on the grate You can also move them a bit if you want but we'll not turn them just yet It's important to stay right next to each other because this way they'll be juicier Too much smoke, we'll turn on the cooker hood Now, we turn for the first time upside down, like this Not on the side but on the opposite side And we'll show you what we'll do on this first turning Only for this particular souvlaki In this first turning, we'll season with some smoked paprika This is a detail that will give extra flavor Smoked paprika after the first turning Now, for the second turning, we'll turn them on the side As you see, not on the opposite side Like this And place them again right next to each other, tightly That's the right way to grill souvlaki And now we'll turn them on the opposite side They've already started to gain color And now it's time to season this side with paprika They've already gained color you should make sure to remove them at the right time to not dry them Now for the last turning. We turn them on the side, again. not on the opposite side We're trying to show it the best we can It's really important to place them right next to each other This way they won't dry You can season one more time with paprika if you want It's best to season one time on each side Let's turn them once more but on the opposite side this time And keep them right next to each other We turn it and press it on the next one Exactly like Andreas is doing it The Greek traditional souvlaki takes effort but it tastes like magic Here that the heat is stronger, they'll be ready sooner We'll turn them one last time and we're ready to serve Now checking which side is yet to gain color Turn them accordingly, it's the final touch This one here And this one And this one Continue this way, they're well-grilled now and ready to be removed We're started to remove them, placing them on the countertop We'll leave them to cool down until we grill some pita bread The pita bread is on the grill The souvlaki are ready Pay attention to the pita bread We'll grill another one As long as there's free space The pita bread will be ready soon And we'll show you two serving ways, the old one and the new one So, we're ready, I'll show you the older way since I'm older Slices of bread 2 souvlaki And some lemon This is the newer way, in pita bread Tzatziki sauce Souvlaki Some onion and parsley And our snack is ready I'm gonna try this one which old school, and you'll try this, right? I'm trying both ways I'll eat 2-3 The old school way is good but I'll also try the new one It's a great souvlaki The taste is incredible It's tender and juicy It's the best thing Try the old serving style with the bread but also in the pita bread And with red wine Cheers! Cheers, guys! A one of a kind souvlaki, George I hadn't tasted anything like this in years Thank you very much George, it's perfect! Well done! Cut scenes We're still eating here, with both our hands And I have to say That there will be more pork souvlaki recipes, in various flavors But also chicken souvlaki And other kinds of souvlaki that will be a surprise Stay tuned because it'll be an exciting journey Are you eating them at the same time?! You experience the taste at a whole new level These are true souvlaki We tried one in new-style Not only one I'll have one more at least, it's so good
