13 Reviews of Greek Souvlaki

From: Derf

On Mar 12, 2006

Wonderful flavours!! Did these for a luncheon and they were a big hit. I used precut lamb sold at our local meat shop. Marinated overnight it turned out lovely and tender. I cooked them in the oven this time and will look forward to summer to use the BBQ. Thanks for sharing a keeper!

From: KITTENCAL

On Apr 26, 2005

Another winner Marg! I made this tonight using chicken breast in place of the lamb. this souvalaki is absolutely wonderful, next time I will make it with lamb on my outdoor grill. I served it with my Greek Couscous Kittencal's Greek Couscous, and a side salad, what an amazingly delicious dinner! This will go into my favorites book, I can't wait to make it again. Thanks for another winner...Kitten

From: Mamabear

On Jul 1, 2005

This was a very enjoyable and easy recipe. I thought it had a bit to much vinegar in it but my husband and eldest daughter thought it was perfect. I will definitley make this again. Thank you.

From: Gerry

On Mar 28, 2005

We enjoyed this Nick Makis recipe as much as we do the meals at Nicky's when we are in city. Marinating overnight worked well for me. I grilled indoors and cannot wait to be making this for our summer cook outs. Thank you Country Lady for posting this absolutely delicious recipe for Greek Souvalaki.

From: PaulaG

On Apr 24, 2005

Used the boneless leg of lamb and marinated overnight as had been suggested. Served this with the tzatziki (definately a must), rice, grilled pita bread and Greek Salad the Best! Kittencal's Famous Greek Salad by KITTENCAL. I had planned to prepare this outside on the grill; however, the wind had other ideas and kept blowing out the flame. As a result these were cooked on the countertop grill and were enjoyed by all.

From: Scottishlady

On Jul 15, 2006

I found this recipe very tasty and easy to make. I used pork fillet. The red wine vinegar gave it a very zesty taste. I served it with mediterranean salads, tzatziki, pita bread and chicken flavoured pilaf. I can't wait to try it on lamb, my favourite meat. A great hit here, even with the teens!

From: Chef #364189

On Mar 25, 2007

From: Chef #252634

On Oct 16, 2006

From: Chef #510196

On Jun 2, 2007

I doubled the recipe, and put the coated meat in freezer bags, then threw them in the freezer. Next time I want souvlaki, I will just take the bags out. It will marinade as it thaws.

From: Abby Girl

On Jul 31, 2006

I marinated this for 4 days, using fresh herbs, but this recipe did not turn out the way I was expecting. I would play around with this one befoe I would come back to it