Advice for making souvlaki for a crowd?

[mj_toronto8]

I am having a party and for some reason, people are requesting my souvlaki. I am thrilled that people love it, but I am having 30-40 people over. How do I pull this off?

Here are some things I am thinking:

• Get help prepping - cutting the chicken can be time consuming - there might be two phases, I'll have to prep the skewers, too
• Make a batch of ladolemono well in advance
• Perhaps borrow another grill from my neighbor?

Has anyone ever done souvlaki for a party this size? I lost track of the guest list a little bit, there may actually be closer to 40, or maybe even more people than that. I have tried to nail people down so I can get a better count, but it's been hard.

 

[PemiKanavos]

yes threading you meat in advance is the best way to go. You could always thread your meat and freeze until ready to use that way you just need to defrost before hand and have more time to prep other things like a nice garlicky tzatziki that pairs well with your souvlaki!

 

[k_tsoukalas]

yes threading you meat in advance is the best way to go. You could always thread your meat and freeze until ready to use that way you just need to defrost before hand and have more time to prep other things like a nice garlicky tzatziki that pairs well with your souvlaki!

I totally agree with this - doing this in advance then freezing it in the marinade can save you a lot of time!