Grilled beef & lamb souvlaki on homemade pita bread
Posted: Mon Feb 28, 2011 12:35 amI haven't had any decent greek food in a while and decided to make my own. I found some boneless lamb loin on sale and had some dry aged new york strip steak taking up space in my freezer:
I tried to make the souvlaki marinade using as many fresh herbs as I could find:
The meat was cut into 1 inch chunk and marinated in a vacuum sealed bag for 18 hours:
I decided to make my own pita bread, using this recipe:
Homemade tzatziki sauce:
The beef and lamb souvlaki got tossed on the Weber with some lump charcoal briquettes:
And dinner was served:
Rolled it up into a sandwich:
Close up of greek fries (fries seasoned with sea salt and sumac, and topped with feta cheese and fresh chopped parsley):
And with a delicious Greek dinner, there must be a delicious Greek dessert. Oh how I love baklava. I just hate making it, which is why I only do it every 4 years. And it's been that long, so here we go:
Cold smoking butter and clover honey (using mostly cherry wood dust, with a little hickory):
Smoked honey syrup for baklava (smoked clover honey, sugar, water, and fresh squeezed lemon juice):
I've discovered that the key to the texture of the baklava filling from Greek restaurants, is their use of cracker or bread crumbs. I had some Biscoff (speculoos) cookies I needed to use up, so I used these instead.
Ingredients for baklava filling:
Melted the smoked butter and slathered the phyllo dough:
Baklava rolls, fresh out of the oven:
Baklava rolls soaking up the smoked honey syrup:
Dessert is served:
If I don't make any more posts after this, it's because I overdosed on this here baklava. Now, if you'll excuse me, I have more baklava devouring to get back to.
Καλή τρώει.
I tried to make the souvlaki marinade using as many fresh herbs as I could find:
The meat was cut into 1 inch chunk and marinated in a vacuum sealed bag for 18 hours:
I decided to make my own pita bread, using this recipe:
Homemade tzatziki sauce:
The beef and lamb souvlaki got tossed on the Weber with some lump charcoal briquettes:
And dinner was served:
Rolled it up into a sandwich:
Close up of greek fries (fries seasoned with sea salt and sumac, and topped with feta cheese and fresh chopped parsley):
And with a delicious Greek dinner, there must be a delicious Greek dessert. Oh how I love baklava. I just hate making it, which is why I only do it every 4 years. And it's been that long, so here we go:
Cold smoking butter and clover honey (using mostly cherry wood dust, with a little hickory):
Smoked honey syrup for baklava (smoked clover honey, sugar, water, and fresh squeezed lemon juice):
I've discovered that the key to the texture of the baklava filling from Greek restaurants, is their use of cracker or bread crumbs. I had some Biscoff (speculoos) cookies I needed to use up, so I used these instead.
Ingredients for baklava filling:
Melted the smoked butter and slathered the phyllo dough:
Baklava rolls, fresh out of the oven:
Baklava rolls soaking up the smoked honey syrup:
Dessert is served:
If I don't make any more posts after this, it's because I overdosed on this here baklava. Now, if you'll excuse me, I have more baklava devouring to get back to.
Καλή τρώει.
I can imagine that it was just as good as it looked. 
