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    Greek Pork Souvlaki

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    These Greek Pork Souvlaki are very easy to make and taste so crazy good, you’ll want them to keep your outdoor grill occupied all summer long! 

    Just in case you haven’t noticed, I’ve been loving on everything and anything skewered lately! I feel like I’ve been eating, and serving, nothing but that for the last 2 weeks. And I’m pretty sure you would agree that no skewered meat feast would be complete without these classic Greek Pork Souvlaki. These guys, I’m telling you, they’re the real deal!
    So crazy easy to make, they explode with all kinds of lemon garlic and herb flavors, and are absolutely perfect served with a generous side of chunky tzatziki sauce! Add a little bit of rice to that, a nice Greek Salad and you’ve got yourself the perfect Mediterranean dining experience!
    Plan on getting started the previous day, to give your meat a chance to marinate overnight; once that’s out of the way, these guys will be on your table in just a handful of minutes! 
    Oh, and one more thing… I think perhaps you should consider doubling that recipe!   

    To start, combine some olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.
    Place your pieces of pork in a bowl and pour that marinade over them.

    Toss to coat every single piece of meat really well, then cover with a piece of plastic film and place the meat in the refrigerator to marinate overnight.
    If marinating that meat overnight was not an option, try and give it as much time as you possibly can, ideally at least 4 hours… 

    Now, place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.
    When ready to eat, preheat your outdoor grill to medium-high heat and thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.

    Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.

    All that’s left to do now is remove your finished kabobs to a plate and serve without delay, while they’re still super tender and juicy, preferably with loads of tzatziki sauce on the side!

    Greek Pork Souvlaki

    These Greek Pork Souvlaki are very easy to make and taste so crazy good, you’ll want them to keep your outdoor grill occupied all summer long!
    Servings: 6

    US Customary – Metric

    Combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, lemon zest, salt and pepper to in small mixing bowl or measuring cup; whisk until well incorporated.

    Place the pieces of pork in a bowl and pour that marinade over them. Toss to coat really well, cover and place in the refrigerator to marinate overnight.*

    Place 6 wooden skewers to soak in cold water for about 30 minutes before you start building your souvlakis.

    When ready to eat, preheat your outdoor grill to medium-high heat.

    Thread the pieces of pork onto the pre-soaked bamboo sticks; discard unused marinade.

    Grill the kebabs, turning them every 2-3 minutes, until the meat is cooked through, about 10-12 minutes total.

    Serve immediately, preferably with tzatziki sauce.

    *If marinating that meat overnight was not an option, try and give it as much time as you possibly can, ideally at least 4 hours… 

    Calories: 168kcal, Carbohydrates: 2g, Protein: 23g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 73mg, Sodium: 378mg, Potassium: 487mg, Vitamin A: 85IU, Vitamin C: 5.7mg, Calcium: 41mg, Iron: 1.9mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

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    • in Recipes of the Day

      Buffalo Chicken Skewers

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      If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!

      Please, let me start with a serious warning: these skewers, they are quite fiery. Not as in extremely, almost unbearably fiery, but still… they are VERY hot and spicy, so they are obviously not for you if you are not a fan of heat! 
      That said, if you happen to be a appreciate a little bit of heat from time to time and can’t get enough of your Buffalo Wings, then I can already predict that, once you’ve had a taste of these babies, you will totally adopt them and forget all about your beloved wings… 
      Cuz indeed, with these skewers, you get all the same great fiery taste you love so much, only you get to enjoy so much more of that juicy, tender chicken meat! And as an added bonus, the chicken skewers are so much easier and quicker to make, not to mention SO MUCH cleaner to eat! 
      Go ahead, try them today. I am absolutely positive that you will never look back! 

      Your first course of action should be to place 8 wooden skewers to soak in cold water and leave them in there for at least 30 minutes.
      While that’s happening, bring a cup of Frank’s Red Hot, a 1/4 cup of ghee (you could also use butter if you wanted to) and 2 cloves of minced garlic to a boil. Then, reduce the heat and let that simmer for a minute or two. Whisk in a few tablespoons of sriracha, some cayenne pepper and chipotle powder; remove from heat and let cool for 15 to 20 minutes.

      Once your Buffalo sauce is done cooling, preheat your outdoor grill to medium-high.
      Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce.

      Stir to coat really well, making sure that all the pieces of chicken get their share of that heavenly sauce!

      Now thread the pieces of chicken onto the soaked bamboo sticks;
      I hate to break it to you, but there is no way to do this cleanly… your hands WILL get dirty and messy, covered in that fiery sauce… I spared you the rather unpleasant sight and cleaned my hands before I took the picture, but even at that, I still managed to get my fingers dirty just by lifting that skewer from the plate!
      So yeah, be warned: this IS a messy job, but totally worth it, I swear!

      Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10 to 12 minutes total.
      Sorry I didn’t manage to get a decent picture of those skewers on the grill… it was so hot, bright and sunny that day, I could barely see what I was doing with my own eyes. The camera just couldn’t deal!
      Also too, here’s another thing that I hate to tell you, but no matter what you do, your wooden skewers they will most likely end up burning, and maybe even catch fire! After all, you ARE dealing with wood and an open flame! But it doesn’t really matter in the end, does it? What’s really important is that they carry their task of keeping your meat together!
      So, once your chicken is cooked to your liking, remove the cooked skewers to a plate, brush them generously with more of that yummy Buffalo sauce and then hit them with a handful of chopped green onions, if you are so inclined. Serve with the classic celery and carrot sticks.
      Oh! and if you happen to have more of that tasty sauce left still — and if you also happen to be of the brave kind — use it as a dipping sauce…
      Hmmmm, now that’s what I call finger lickin’ good!

      Buffalo Chicken Skewers

      If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!
      Servings: 8 skewers

      US Customary – Metric

      8 boneless skinless chicken thighs, cut into 6 pieces*

      For the Buffalo sauce

      Place 8 wooden skewers to soak in cold water for at least 30 minutes.

      Bring the Frank’s Red Hot, ghee and garlic to a boil, then reduce the heat and simmer for 1 or 2 minutes; whisk in sriracha, cayenne pepper and chipotle powder, then remove from heat and let cool for 15-20 minutes.

      Preheat your outdoor grill to medium-high.

      Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce. Mix to coat really well then thread the pieces of chicken onto 8 bamboo sticks;

      Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10-12 minutes total.

      Remove the cooked skewers to a plate, brush them generously with more of that Buffalo sauce and garnish with chopped green onions if desired; serve without delay.

      *Make sure you read your labels if on a Whole30. Choose a brand that’s free of sugar and other unapproved ingredients! 

      Calories: 170kcal, Protein: 19g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1095mg, Potassium: 254mg, Vitamin A: 120IU, Vitamin C: 2.8mg, Calcium: 10mg, Iron: 0.8mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    • in Recipes of the Day

      Lemon Garlic Shrimp Skewers

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      Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer! 

      You can’t really ever go wrong with shrimp skewers… I mean, the critters themselves are so tasty, you barely have to do anything to them in order to turn them into a feast! As far as I’m concerned, you could practically just grab them, skewer them and throw them on the grill without any other form of treatment whatsoever and they would be delicious.
      But, if you wanted to kick things up a notch without adding to much work to the equation, I’ve got just the solution for you.
      In fact, this recipe is so easy, you barely even need a recipe to make it… all you need are a few pounds of large raw shrimp, a little bit of evoo, the zest of a lemon, a few cloves of garlic and a handful of chopped parsley. Oh, and a few minutes of your time!
      Let me show you how it goes…  

      First, grab a non-reactive container, such as pyrex, ceramic, glass or plastic. In it, place 48 large raw shrimps — peeled and deveined — a few tablespoons of extra-virgin olive oil, a handful of chopped parsley, a couple of minced garlic cloves, the grated zest of a lemon as well as a light sprinkle of salt and pepper.
      Do go very easy on the salt… shrimp is already pretty salted as it is, and the lemon totally brings out that saltiness. So really, don’t overdo it! 
      Also, the choice of leaving the tail on or removing it is entirely up to you… I think it’s prettier with, but ultimately, the decision is yours! 

      Stir all the ingredients delicately to insure that all the shrimps are evenly coated; cover this with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.
      You’ll also want to place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

      When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.
      If you want to make them extra pretty, thread each shrimp facing opposite directions

      Now place the skewers on the hot grill and grill them for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

      And that’s it, you’re already done! All that’s left to do now if remove your skewers from the grill, garnish them with a little bit of chopped parsley and slices of lemon, if you feel like it, and then serve without delay.
      These shrimp skewers are wonderful served with a side of rice and a light green salad. Totally restaurant worthy! 

      Lemon Garlic Shrimp Skewers

      Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer!
      Servings: 8 skewers

      48 large wild caught shrimp, peeled and deveined (about 2lbs total)
      2-3 tbsp extra-virgin olive oil
      2-3 tbsp finely chopped fresh parsley
      3 garlic cloves, minced
      the grated zest of 1 lemon
      very light sprinkle of salt and pepper

      Place all the ingredients in a non-reactive container, stir delicately to insure that the shrimp is evenly coated; cover with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.

      Place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.

      When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.

      Place the skewers on the hot grill and grill for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.

      Remove from grill, garnish with chopped parsley and slices of lemon if desired, and serve without delay.

      Calories: 113kcal, Carbohydrates: 1g, Protein: 15g, Fat: 4g, Cholesterol: 142mg, Sodium: 642mg, Potassium: 137mg, Vitamin A: 285IU, Vitamin C: 1.7mg, Calcium: 65mg, Iron: 0.3mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    • in Recipes of the Day

      Zucchini Ribbon Skewers

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      hese Zucchini Ribbon Skewers are so elegant and pretty to look at, even non zucchini lovers are going to be all over them!

      Seriously… how cute and sophisticated are those little zucchini skewers? Don’t you wanna just reach through your screen and grab one or two?
      These little guys, they’re just the perfect accompaniment to any grilled meat, or fish, or chicken. I think they would even be the perfect sideshow for your next corn party! In fact, they’re so darn cute and tasty, they might very well end up stealing the show! 
      I’ll give it to you, they are a tad tricky and delicate to put together — I mean, it would be so much easier to just slice your zukes super thick and throw them on the grill — but I think their good looks alone make them worth the extra effort. That and the fact that, when sliced this thinly, zucchini becomes so super tender and almost creamy…
      I think these guys are a guaranteed winner this grilling season! So why not go ahead and make a batch… or four? Cuz yeah… they’re gonna disappear fast, so you might want to at least double, if not triple that recipe…

      Before you do anything, preheat your outdoor grill to high.
      Then, slice the zucchinis lengthwise into very thin slices  — about 1/8-inch. In order to get this done, the use of a mandoline is very strongly recommended. In fact, I’d even go as far as to say that it’s almost mandatory, unless you have out-of-this-world knife skills!
      As you can see, I chose to leave the stalks on my zucchinis… they are perfectly edible, look super pretty, and will go completely unnoticed texture-wise when sliced this thin! 

      Now place the zucchini slices on a large baking sheet and drizzle with a little bit of olive oil, then sprinkle them generously with salt and pepper. Let the slices sit for about 5 minutes; this will make them more pliable.
      Don’t skip this step! If you were to try and skewer those zucchini slices without doing this first, they would only crack and break on you. They need to become super soft and pliable in order to bend into lovely, curvy ribbons. 

      Once the zucchini slices are nice and pliable, delicately thread them onto wooden skewers — 3 slices per skewer — alternating between colors if using yellow and green zucchinis.
      The contrast in colors makes the skewers that much prettier, me finds! But all green or all yellow would also work perfectly fine. Just be sure to select zucchinis of similar shapes and sizes, so your skewers look more even. Also, straighter zukes will be much easier to work with then curvy ones… 

      Technically, you could very well serve your Zucchini Skewers right away… grilling them is not absolutely mandatory, as zucchinis can just as well be eaten raw. But grilling them will definitely take them to the next level! Ultimately, though, the decision is yours…
      So what’s it gonna be: raw or grilled?

      If you’re gonna go all out and grill your skewers, place them on the hot grill and grill for 1 or 2 minutes, just long enough to soften the zukes and get nice grill marks on them, then very delicately flip the skewers with a pair of tongs and continue grilling for about a minute or so.

      All that’s left to do now is remove your finished skewers to a plate and garnish them with a little bit of chopped parsley and a few shavings of Parmesan cheese — if you are so inclined, of course — and then serve with your favorite grilled meat or fish… or whatever else you happen to be eating that day!

      Zucchini Ribbon Skewers

      These Zucchini Ribbon Skewers are so elegant and pretty to look at, even non zucchini lovers are going to be all over them!
      Servings: 8 skewers

      2 medium-large zucchinis, preferrably one yellow, one green
      3-4 tbsp extra-virgin olive oil
      Generous sprinkle of salt and pepper

      Optional garnish
      Chopped parsley
      Parmesan cheese shavings

      Preheat your outdoor grill to high.

      Slice the zucchinis lengthwise into very thin slices (about 1/8″); the use of a mandoline is very strongly recommended.

      Place the slices on a large baking sheet and drizzle with a little bit of olive oil, then sprinkle them generously with salt and pepper. Let the slices sit for about 5 minutes; this will make them more pliable.

      Delicately thread the slices onto wooden skewers – 3 slices per skewer – alternating between colors if using yellow and green zucchinis.

      Place the skewers on the hot grill and grill for 1-2 minutes, just enough to soften the zukes and get nice grill marks on them, then very delicately flip the skewers with a pair of tongs and continue grilling for another minute or so.

      Remove to a plate and garnish with chopped parsley and Parmesan cheese, if desired, before serving.

      Serving: 1skewer, Calories: 54kcal, Carbohydrates: 1g, Fat: 5g, Sodium: 4mg, Potassium: 127mg, Sugar: 1g, Vitamin A: 100IU, Vitamin C: 8.7mg, Calcium: 8mg, Iron: 0.2mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    • in Recipes of the Day

      Honey Dijon Chicken Skewers

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      These Honey Dijon Chicken Skewers are crazy tender and juicy, super tasty with a little bit of a kick… and they’re very easy to make, too! Why not throw them on the grill today?

      I don’t think you can ever get too many chicken recipes, can you? Especially not in the middle of summer, when grilling season is in full swing and you want to maximize every little bit of the all-way-too-short time you get to use your outdoor grill.
      If you share these same feelings, then I have a real winner for you today, one that you’re going to want to make over and over again… A definite crowd pleaser and a true all-purpose recipe, these Honey Dijon Chicken Skewers are great for a BBQ with friends or family, a relaxed lunch by the poolside, or a quick weeknight dinner. They’re even ideal to take on a picnic — they can even be eaten cold — or potluck event…
      You’re looking at juicy, tender pieces of chicken in a sticky and sweet, slightly tangy and deliciously spicy glazed marinade. Definitely not your typical honey-dijon flavor profile!
      A word or warning though: as it is written, the recipe is a little bit on the hot and spicy side, so feel free to adjust the amount of pepper flakes and cayenne pepper to suit your own personal tolerance to heat. Of course, you can also totally omit them if you don’t care for heat at all.

      First, we need to marinate that chicken! In a small mixing bowl or measuring cup, combine all the ingredients for the marinade and stir well with a whisk or fork until well incorporated. Place the pieces of chicken in a non-reactive container and pour the marinade right in.
      You could even use a resealable plastic bag if you wanted to! 

      Toss the pieces of chicken around to coat each one really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.
      As you can see, there’s plenty of marinade to marinate twice the amount of meat, so don’t hesitate to double that up if you’re feeding a crowd, or people with a larger appetite!

      If you wanted to, you could also thread the pieces of chicken onto the bamboo sticks right away — prior to marinating them — and then place the finished skewers in a shallow baking dish that’s long enough to accommodate them to marinate overnight.
      This will eliminate the need to soak the skewers. If you choose to thread your skewers after the chicken is done marinating, you’ll need to place those wooden skewers to soak in cold water for about 30 minutes prior to using them.  

      When you’re ready to get dinner going, preheat your outdoor grill to medium-high.
      If you haven’t done that already, skewer the pieces of chicken onto 4 bamboo sticks (don’t forget to soak them first!); transfer the marinade to a small saucepan and bring it to a boil over medium heat, then simmer until reduced and thickened, about 5 minutes.

      Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with the reduced marinade each time, until the meat is cooked through, about 10-12 minutes total.

      Once cooked to your liking, remove the cooked skewers to a plate…

      Brush them generously with more of that reduced marinade and garnish with chopped green onions if desired; serve without delay.
      If you still have some of that reduced marinade left, by all means don’t throw it out: use it as a dipping sauce! 

      Honey Dijon Chicken Skewers

      These Honey Dijon Chicken Skewers are crazy tender and juicy, super tasty with a little bit of a kick… and they’re very easy to make, too! Why not throw them on the grill today?
      Servings: 4

      US Customary – Metric

      6 boneless skinless chicken thighs, cut into 6 pieces*

      For the marinade

      Optional Garnish
      Chopped green onions

      In a small mixing bowl or measuring cup, combine the ingredients for the marinade and stir well with a whisk or fork until well incorporated.

      Place the pieces of chicken in a non-reactive container and add the marinade. Mix to coat really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.

      Place skewers to soak in cold water for about 30 minutes before you start building your kebabs.*

      Preheat your outdoor grill to medium-high.

      Skewer the pieces of chicken onto 4 bamboo sticks; transfer the marinade to a small saucepan and bring it to a boil over medium heat, then simmer until reduced and thickened, about 5 minutes.

      Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with the reduced marinade each time, until the meat is cooked through, about 10-12 minutes total.

      Remove the cooked skewers to a plate, brush them generously with more of that reduced marinade and garnish with chopped green onions if desired; serve without delay.

      *As it stands, the recipe is fairly hot and spicy; adjust the amount of pepper flakes and cayenne pepper to suit your own personal tolerance to heat. Omit if you don’t care for heat at all.

      *There’s plenty of marinade to marinate twice the amount of meat, so don’t hesitate to double that up if feeding a crowd, or people with a larger appetite!

      *You could also thread the chicken onto the bamboo sticks prior to marinating them and place the finished skewers in a shallow baking dish that’s long enough to accommodate them to marinate overnight, thus eliminating the need to soak the skewers. 

      Calories: 246kcal, Carbohydrates: 11g, Protein: 29g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 142mg, Sodium: 825mg, Potassium: 377mg, Sugar: 10g, Vitamin A: 230IU, Vitamin C: 0.5mg, Calcium: 16mg, Iron: 1.4mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

      2.4Kshares LEGGI TUTTO