Greek Deli Kabob Recipes

MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE

Steps:

• To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
• Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
• When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
• For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
• comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
• and drizzle with olive oil.
• over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
• Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.

GREEK DELI KABOBS

Steps:

• In a shallow dish, combine cheese, broccoli and vinaigrette. Turn to coat; cover and refrigerate 4 hours or overnight., Drain cheese and broccoli, reserving vinaigrette. On 24 appetizer skewers, alternately thread cheese, salami, broccoli and peppers. Brush with reserved vinaigrette.

MARINATED GREEK CHICKEN KABOBS

Steps:

• In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator.
• Preheat an outdoor grill for high heat.
• Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture.
• Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

GREEK VEGETABLE KABOBS

Steps:

• Combine all ingedients for the Herb Marinade -- and set aside.
• Cook eggplant in 1" boiling water for 3 minutes and drain.
• Cook carrots in 1" boiling water until just tender crisp and drain.
• Cook unpeeled potatoes in 1" boiling water for approximately 15-20 minutes. Drain and cut in half.
• Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well.
• Refigerate for 2 hours or overnight.
• Drain veggies and reserve marinade.
• Using 8 metal skewers, thread veggies, alternating varieties.
• Place on lightly greased grill, over low heat.
• Cook, turning often, basting with the reserved marinade for 10-15 minutes, or until veggies are tender.
• Sprinkle lightly with salt before serving.
• Remaining marinade can be used again. It can be refrigerated for up to 2 weeks.
• Makes 8 skewers; 2 skewers per person.
• NOTE: If wooden skewers are used, soak them in water for 15-20 minutes before using. This prevents the wood from burning.