Greek veal souvlaki

Greek traditional souvlaki is always made of pork meat. However, we can as well make souvlaki the same way with veal meat. Souvlakia are basically small cubes of meat skewered on small wooden sticks. They are grilled over high heat and placed right next to each other on the grilling grate. They are so juicy and flavorful. This is the kind of Greek souvlaki variation that we’ll present you today, Greek souvlaki made of veal. Small veal pieces, marinated with only a few spices and herbs and with a special technique to turn out tender, juicy, and delicious! Let’s see all of these thoroughly.

INGREDIENTS

1.5 kg (3.3 lb) veal chuck roll
2.5 g green peppercorns
5 g salt (preferably fleur de sel)
1 tsp oregano
100 ml water
4 g beef stock cube
1 roasted long red sweet pepper (jarred)
1 small garlic clove
60 ml sunflower oil
20 g cow milk butter
Salt and oregano for garnishing

PREPARATION

Cut the meat into small cubes. Use lean, veal chuck roll. In a stone or wooden mortar, place the green peppercorns, the salt, one teaspoon of oregano, and bash them well. In a small steel pot, heat the sunflower oil. Add the butter and stir until it melts. When the butter is melted, remove the pot from the stove and wait until the oil cools down. Pour 100 ml of hot water into a glass, add the beef stock cube and dissolve it. Let it cool down.

When the water with the dissolved stock cube cools down, pour it over the pieces of veal. Massage the meat and wait for 10-20 minutes until the meat absorbs the liquid. Then, add the spice blend and mix well. Pulp the jarred roasted red pepper and the garlic clove and add them, as well. Lastly, pour the mixture of sunflower oil and butter over the pieces of meat. Mix thoroughly and marinate at room temperature for 2-3 hours. Then, place the vessel with the meat in the fridge and marinate for another 18 hours.

COOKED ON amber.q A

COOKING

The next day, thread the pieces of meat onto the small wooden sticks. Do it evenly and use 100g of veal meat for each stick. After threading the meat, light the charcoals inside the fire cabin of your charcoal grill. Pile them up and place the kindling (alcohol-soaked cotton) on top, since charcoals light upside down, from top to bottom, easily, quickly, and without smoke.

When the charcoals are fully lit, spread them inside the fire cabin of your grill. Grill over high heat, on a clean stainless steel grate. Place the skewers right next to each other on the grilling grate, leaving no gap between them. That’s very important if you want them to remain juicy. When it’s time to turn them over, flip them on the opposite side. Continue turning them until you have turned to each side two or three times. Once they’ve gained a nice color, remove them from the grill.

Cover them and wait until they cool down a bit. Sprinkle with a little salt and oregano and add thinly sliced onion on top. Good wine and good company are a must.

Happy Grilling everyone!