Greek Veal Souvlaki
ID: 24290170...
A delicious Greek souvlaki variation made with tender veal meat instead of the traditional pork. The meat is meticulously marinated with beef broth, spices, and a touch of butter, then grilled over hot charcoal to a juicy medium-rare perfection.
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🍳 Cooking Flow
Grind the dry spices and dissolve the beef broth cube in hot water, letting it cool. → Massage the cubed veal with the beef broth, then mix in the spices, pepper-garlic paste, and the oil-butter blend. → Marinate for 3 hours at room temperature, then refrigerate for 18-24 hours before threading onto wooden skewers. → Grill the skewers tightly packed together over high charcoal heat, turning frequently to cook all sides. → Serve hot topped with grilled onions, salt, oregano, and a drizzle of extra virgin olive oil.
Cooking Steps
Brief Cooking Order
Grind the dry spices and dissolve the beef broth cube in hot water, letting it cool. → Massage the cubed veal with the beef broth, then mix in the spices, pepper-garlic paste, and the oil-butter blend. → Marinate for 3 hours at room temperature, then refrigerate for 18-24 hours before threading onto wooden skewers. → Grill the skewers tightly packed together over high charcoal heat, turning frequently to cook all sides. → Serve hot topped with grilled onions, salt, oregano, and a drizzle of extra virgin olive oil.
Introduction
A delicious Greek souvlaki variation made with tender veal meat instead of the traditional pork. The meat is meticulously marinated with beef broth, spices, and a touch of butter, then grilled over hot charcoal to a juicy medium-rare perfection.
Step 1
In a mortar, grind 2.5g of green peppercorns, 5g of sea salt, and 1 teaspoon of dried oregano into a fine powder.
Step 2
Dissolve 1 beef broth cube (4g) in 100ml of hot water, then allow it to cool completely.
Step 3
Pour the cooled beef broth over the cubed veal. Massage the meat thoroughly for 10 to 20 minutes until all the liquid has been fully absorbed.
Step 4
Sprinkle the ground spice mixture over the massaged meat and mix well.
Step 5
Add the pureed Florina pepper and pureed garlic clove paste to the meat, mixing it evenly.
Ingredients List
Important Notes
Massaging the meat with the beef broth is a crucial step that helps the veal absorb moisture, ensuring it stays extremely tender and juicy.
Using milk-fed veal or a good cut like chuck/shoulder will yield the most tender results.
Grilling the skewers close together is key to preventing them from drying out over high heat.
Be careful not to overcook the veal; it is best served medium-rare to medium to preserve its tenderness.
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