Mutton and Beef on one spit – different marinades, one spit-roast!

Mutton and beef together on one spit. The mutton with its own marinade and the beef with its own as well, were roasted together and delivered an exceptional mix grill result.
Served as a unique street food.

Happy grilling!

➧ FIND our GRILLS here: https://www.amberq.gr/en

➧ FIND our SEASONING BLENDS on our E-SHOP: https://www.grillphilosophy.gr/en/

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➧ Watch more grill recipes here:
– Greek SOUVLAKI the real experience – quick, tender, and delicious!: https://youtu.be/LS-tt1YJXFA
– Greek tzatziki sauce recipe: https://bit.ly/3ciDs9v
– Greek souvlaki – old traditional recipe: https://bit.ly/3C6eJ2C
– Greek pork gyros traditional old recipe and preparation: https://bit.ly/3H78kYF
– Homemade gyros with mutton meat: https://bit.ly/3knQfvF
– Homemade chicken gyros with curry: https://bit.ly/3wB1Tbn
– Homemade beef gyros: https://bit.ly/3c47QUU
– How to make and grill beef patties – video seminar: https://bit.ly/3HgX0JE

➧ Watch wood-fired oven recipes here:
– Greek Moussaka: https://bit.ly/3EdO46R
– Cuttlefish with black-eyed peas: https://bit.ly/3CbxOjD
– Seafood with pasta: https://bit.ly/3onIxTc
– Oxtail stew giouvetsi with Greek pasta: https://bit.ly/3n6zJlj
– Beef brisket oven recipe: https://bit.ly/3ndFqyd
– Greek fasolada (white beans) soup recipe: https://bit.ly/3on0xgv
– Greek patsas soup: https://bit.ly/3ktxJC6
– Zucchini Greek pie “Mpatzina” Thessalias: https://bit.ly/3korrDG
– Mutton with trahana in the wood-fired oven: https://bit.ly/30n30zN
– Spetzofai (sausage, peppers, and tomatoes): https://bit.ly/3ojplGv

The song was written for our channel by Yiannis Karasavvas: https://bit.ly/3FWfAZ6

Thank you for watching!

#mutton #beef #grillphilosophy #howto #recipe #bbq #tastyfood

Are you up for a wedding? We’re going to marry the mutton Oh, and I thought we were each getting one… That’s how I put it together Hello, dear friends Hello from me too We are the Mallioras brothers, I’m Giorgos And I’m Andreas Together we designed and build the amber.q grills Come on, say it But we also love grilling and cooking and spending time with good friends – So
– Should I go get the tsipouro? because I’m starting to get hungry…
– You go get the tsipouro …I can’t take it anymore I’m going to get the tsipouro, guys So before I proceed here with the recipe let me tell you that joining us is Giorgos Karagiannis, chef, author of gastronomy books with a rich body of work, creator of our seasonings “Grill Philosophy” and partner in the business “Grill Philosophy” Today we’re going to marry two meats Mutton and beef We’re going to marinate them each one with its own seasoning, but we’ll skewer them alternately on the same spit Let’s start first with the first marinade and I’ll start with the mutton I’ll give you the recipe, here we have 850 g of mutton and 850 g of beef But I’ll give you the recipe for 1 kg For 1 kg you will need 120 g of water and 40 g of the “Grill Philosophy” seasoning blend for lamb/mutton/goat Our seasonings dissolve very easily in water They have the technology needed to tenderize the meat and they have a lot of aromas to give excellent aromas to the meat So let’s go ahead and make the marinade here for the mutton first We bathe it in the water and the seasoning and we mix it We massage it, that is until all the water is absorbed All the liquids It’ll take 2–3 minutes But it will absorb all of it You can already see it has soaked it all up Our seasonings are made and their composition is such that it allows for the quick penetration of the water into the meat Once all the liquids are absorbed we will add extra virgin olive oil Here we want the scent, the aroma, and the taste of the olive oil We have meats with a strong flavor and our seasonings have rich aromas It fits in this recipe It fits to use extra virgin olive oil We will continue by marinating the beef But before I marinate the beef I’m off to change gloves so I don’t transfer flavors from here to there and I’ll be right back New gloves So here too we will use for 1 kg of meat 40 g of seasoning blend for beef Different aromas here, different taste But the same technology when it comes to marination, tenderizing, moisture retention, and good bite This seasoning too dissolves very easily in water even in cold water We always use cold water We massage while mixing Look how much liquid there is And in a bit it will all be absorbed Both are meats of excellent quality The mutton is leg and we have chuck from the beef These two meats will be marinated for at least 24 hours which means we’ll be grilling the next day And just so you know, guys, we shoot our videos in real time and we’ll wait for the next day We have other things to do in the meantime – Like have a tsipouro
– Exactly So Look. See? it’s all been absorbed in just a minute And here extra virgin olive oil 25 to 30 ml One final good mix and both go into the fridge to marinate You can leave them in the container which should ideally be covered or you can put them in a marinating bag seal it and leave it in the fridge until the next day See you in a bit with the tsipouro – Let’s go – Time for a toast – Cheers!
– Cheers! – Cheers guys!
– Cheers guys! Smoked herring, a whole fish with leek—just amazing I like the small ones The leek it’s in season, it is at its best It’s a perfect appetizer for the tsipouro It’s not like onion or garlic—it doesn’t burn It has a mild flavor fresh leek It’s excellent Come on, cheers! – Cheers, guys!
– Cheers, guys! So, while the young one gets the fire going, he chose the easy part again, I had to struggle a bit to get this ready Get him! – Ready
– Right – Get out of here or you’ll eat even the yogurt I’ll show you later So I’ve already skewered them They’re ready I started with fat The fat is from mutton Internal fat, organ fat I always keep some in the fridge this kind of fat, frozen and I take only as much as I need So I started with fat Beef, mutton, fat Beef, mutton, fat, and I finish with fat You could add a piece of fat in between You could also not add any at all I like the fat. It adds flavor. Of course, we’re not going to eat it When we take the meat off the skewer, we remove it I’m waiting for it to cook While we wait for the fire to be ready I’ll show you a very simple sauce that we’ll need at the end because I’ll show you how we’ll serve it the serving How we’ll eat it with our friends So, 200 grams of strained yogurt A good spicy mustard of your choice You’ll also find some like this on our online store 30 grams Spicy Now and a good pinch of finely chopped dill About that much or even more depending on how strong a dill flavor you want in this sauce That’s it We’re waiting for the fire to be ready The marinating we did for 24 hours It was done the day before and then we skewered because… both meats are tough cuts and they need their time being marinated in order to soften And as we showed you, we used a separate seasoning blend for each type of meat We have two flavors here, different ones that is alternating and combined Grilling is coming up soon The charcoals are ready Don’t start grilling unless the charcoals are fully lit When you spread the fire out, any pieces of charcoal that aren’t fully lit you set them aside Here now we have a very strong fire You can tell by the charcoal being bright red, and you can’t even hold your hand over the fire We can’t grill yet at this stage In this case though, we can “ash it down” We throw some ash over it either with our hands like I do or with a small dustpan Whatever you prefer In a bit we’ll be okay In one or two minutes the fire will calm down and it’ll be just fine We put our tools in front and we start grilling And next to it, I’ll place a small grill rack so I can grill the Cypriot pitas Alright now that the fat has started to melt and drip down, we’ll start grilling the pitas Watch how The pitas move around above the skewered meat They catch some of the fat so it doesn’t go to waste, to add flavor Once it reaches the edge we flip it upside down and start again from the beginning We do this two or three rounds and then we finish it off by grilling it over there Once it has absorbed the amount of oil we want, the fat we want on the outside You’ll see now I’ll do one more round One more this way and one more that way You can do it two or three times or four, as many as you want Depending on how much fat you want it to absorb And slowly, slowly, slowly it will go park right on the grill so we can continue grilling it to get some color Also, the grilling of our kontosouvli is progressing They’re starting to get some color We’ll measure the internal temperature and we’ll take them off at 72+ °C (161+ °F) We like them well-done Otherwise, you can take them off at 65+ °C (149+ °F) I measured the temperature earlier We’re at 72+ °C now They’ve also developed a nice color Whichever pieces have good color and the right temperature I’ll take them off The rest will be rotated a bit more You can also move them to different spots depending on whether the heat is stronger in some areas Some might cook faster or the pieces might be a bit larger on a skewer and need a little longer So, if you want to take them all off at once, you can move the skewers back and forth. – So…
– Come on. The little one couldn’t wait. I cut him a piece because he wants to be the first to get some. He’s starting to growl. I’m drooling over here. Alright… – Oh wow, incredible.
– Excellent grilling. You might say forget the taste, we already know it. But is it tender? – It’s very tender.
– That’s what matters. It has melted. Oh man… Amazing flavor. Perfect. Very tender. – Should I put a little pita for you? – Yes, put me some. And now, our suggestion for serving Cut it into small pieces, smaller ones. Alright Don’t rush Look at this, man I’ll give you first, wait The pitas that got their drippings and were grilled, as you saw Alright You’re gonna fall in, wait Put this in first We’ll add first a bit of sauce – Don’t mess with the tools
– Come on… Man, what’s happening to me Alright Come on, add it. Are you being stingy? Alright, some tomato Some onion with a little parsley There you go Add as much as you want Give it here now – Add some
– I don’t know how to make it Go ahead, you know how Load it up as much as you want I don’t want mine overstuffed I would be ok with that, too And the sauce is amazing As a whole it’s excellent With the tongs, he adds a bit at a time Are you done? No, you’re not Did you put in two skewers? Man, what’s happening to me Wow wow wow I’ll let you try one so you can see how the bite is and what it tastes like The parsley with the onion gives it freshness The sauce is fantastic Cheers! – Cheers, guys!
– Cheers, everyone! Happy grilling to you all — always with good company! That’s right, always