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toniiv

Active member
The last time I made souvlaki, the meat got all dried out.

I did some things different:

1. I only marinated the meat for an hour, whereas normally I do it overnight or for at least eight hours.
2. I didn't have onions to add to the skewers, only peppers. I think onions might help tenderize it.
3. I used an assortment of meats at once on the same skewers, which was a mistake. Cook times differ for the meats I should have thought of this before I did it!

So, I think that is the combination of factors that dried the meat out.

My question to you is - how long do you marinate the souvlaki meat, if at all?
 
The last time I made souvlaki, the meat got all dried out.

I did some things different:

1. I only marinated the meat for an hour, whereas normally I do it overnight or for at least eight hours.
2. I didn't have onions to add to the skewers, only peppers. I think onions might help tenderize it.
3. I used an assortment of meats at once on the same skewers, which was a mistake. Cook times differ for the meats I should have thought of this before I did it!

So, I think that is the combination of factors that dried the meat out.

My question to you is - how long do you marinate the souvlaki meat, if at all?
Not less than overnight and if I have the time 1 week
 
I agree, you should really be marinating the meat overnight!
 

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.
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