Grilled Lamb Chicken and Pork Souvlaki

Showing you how to make the Greek style lamb chops we served at Medusa’s as well as how to grill chicken and pork kebabs.

Greek Dressing Recipe: https://youtu.be/wwKngHRzxQA

making lamb chicken and pork souvlaki we used to make it this way at the restaurant but today I’m showing you how to make it so we’re making the Greek style lamb chops like we made at the restaurant using a 6 ounce lamb porterhouse that’s been marinated with a little Greek dressing got the grill real hot on one side and cool over here on this other side what we’re gonna do is we’re gonna get these lamb chops colored up nice now you gotta really be careful with lamb chops because they have this fat on there we’re also today gonna cook some of the Greek pork kebabs that I make and the Greek chicken kebabs that I sell and show you how easy it is but I mean you know you’re looking at like 15 20 seconds a side here you know as far as I’m concerned a 6 ounce lamb chop needs to be cooked on the grill it needs to have that crust that fat needs to get a little bit of caramelization see like I’ve got that little hot spot there I’m moving this around right here where these lamb chops aren’t glazing as quickly I’ll put them over here to this hot corner that I’ve got and basically what we’re gonna do is we’re gonna get them nice and seared and looking good and then we’re gonna pull them off and set them on their their chine bone right here and let them roast see this is what we’re looking for we’re looking for some black crispiness this is flavor that’s looking good so see how this lamb chop is got some nice color now we’re gonna set that over to the lighter side same with this one this one here we’ll get these over and out of the calmer side we’ll let them finish the next four or five minutes you know when I cooked on the grill at Medusa you know this grill was 900, 1000 degrees 1100 and what we would do is we would caramelize our steaks and then we would pull them off to the side and let them bake here nice see what we wanna do is we wanna get these lamb chops with the loin side facing the fire up like this so they can start baking yeah that’s what we’re looking for there folks some nice caramelization you know don’t try to cook a dozen of these at a time cause they need a lot of attention as you can see so I got these lamb chops over here now they’re nice and caramelized up I got them on their chine bone you know we want that bone to protect the meat okay now while those are coasting I’m gonna show you how easy it is to cook my kebabs that I sell they’re already marinated already got the seasoning and the garlic and the lemon it it’s pretty much the same deal here is that the chicken or the pork this is the pork you know I’ve got my my pan of oil here but I don’t need it because these are already seasoned and oiled and ready to go Xenia and I did these for a wedding early summer spring and I’m using thigh meat so it really is forgiving it won’t dry out on you like the the dark meat will same premise here we want to get some color on these and the reason why you want to get color out of my right away because then the marinade won’t stick to the grill how about how long do those kebabs cook for 4 to 6 minutes at the most but if you went 7 or 8 it’s okay because it’s not white meat it’s uh the thigh meat so it stays nice and moist do you only flip those once uh no I might flip them once or twice it depends on how hot your fire is you know this fire I started at 3:45 so it’s been an hour and 15 minutes and now the coals are just starting to kick in and now I don’t have a lot of wood that’s burning and throwing out flame so that’s where you get your smokiness you can see our lamb chops here they’re doing nice those are about medium rare right now so I’m going to turn them on their side just a little bit now say you’ve got a grill that’s a little bit hot here and you still have to finish this up you cover it you open the vents about halfway so you don’t put your fire out and now we’re gonna bake this in my my Weber has a thermostat in here once it gets up to about 400 degrees I’ll know that those lamb chops are done because they need to sit and rest like any piece of meat that you cook on the grill you gotta let it rest because that meat’s like this and it’s got to calm down if you cut into it right away all that juice is just gonna come out of it so you want to let your grilled steaks especially the bigger thicker ones but with these lamb chops you know they’re only 6 ounces so I mean 7 8 minutes tops we’re at about eight see how this chicken it didn’t burn on us and this pork you know you want to get some color on this stuff because that’s flavor but you don’t wanna burn it so the way that you control your fire is by putting a cover on it but you only wanna do that once you got your coals already going if you’re if you’re doing that with fresh charcoal or fresh wood then you’re gonna get a lot of that smoky gassy flavor and and that’s not what you want so these lamb chops are looking great I’m gonna put them in my pan here with a little oil and seasoning you know I’ve cooked enough of these lamb chops to know when they’re just right now while they’re still hot I’m gonna put my cover back on here because I want this chicken and pork to cook all the way through that’s probably at probably almost 4 minutes now so probably go another minute or so on these lamb chops I like to take my Greek dressing and give it a little bit of extra punch and anytime you make anything Greek that comes off the grill it gets fresh lemon it just it adds that freshness that uh that balance because you’ve got the rich lamb fat you’ve got the Greek dressing and the oil you want to be able to cut that with some nice fresh lemon I hit it with a little of my house seasoning and we’re going to let those rest I today I made some uh delicious village salad which is basically a Greek salad without lettuce tomatoes green onions garlic cucumbers uh a little bit of French feta olive oil melted uh vinegar I use malt vinegar for the tomato salad cause I just I love the flavor of it and then I got dill and Italian parsley in here and uh we made some rice pilaf today actually my daughter made the rice pilaf okay my Weber’s at 450°F pork just needs a little bit more Chicken’s looking really good like I said this chicken is very forgiving because it’s thigh meat I think we’re looking at just maybe about a minute on that alright while we’re waiting for those to finish I’m gonna start setting up my plates you know I make those kebabs we make like seven or eight orders and at the end of the week we end up with three or four orders and I just I don’t understand why we’re not selling it out because it’s so easy and delicious the meat is fresh it’s pasture raised you know on this pilaf you brown the rice then you add chicken broth and a little bit of butter and some onion I think today we used uh Jasmine rice just has a nice sweet flavor just made that little bit of our tomato salad make sure you get the spoon in there get that juice on the plate okay that’s dipping sauce folks that’s bringing flavor to the table what I wanted to show you on these lamb chops is you know people would come in you know we this is how we would serve them you know we give two lamb chops we’d hit it with a little bit of fresh herbs and that was our lamb chops that we served and so many times people are trying to cut into a lamb chop there’s a bone right here so the best way to do this is you stick your fork in the loin side the bigger side and you take your knife just look at that perfect medium rare if you want them done a little bit longer then just bake them a little bit longer in your grill and then you put your fork on the other side of the bone all right that way you can eat your bone and then you cut your lamb chop look at that nice medium a little bit of rice oh you know what I forgot on these is just a touch of tzatziki sauce cucumbers onion Greek yogurt lemon fresh dill fresh mint hmm delicious if you love lamb marinate the chops a day ahead of time get them nice and colored is it a wet or a dry marinade it’s Greek dressing and dry marinade alright so got the pork kebabs they’re looking awful tasty there’s a pound and a half pork kebabs to a container we got the chicken you can use pita breads for these or not most Greeks don’t eat pita bread we eat the sesame bread you know the only time we’ve ever eaten pita bread is with a gyro and we don’t even eat gyro with pita bread we eat it on a plate of onions and that’s it so again with the fresh lemon and the Greek dressing that’s a Mediterranean summer dish right there folks it doesn’t really get any better outdoors than Greek Mediterranean food you hit this whole thing with fresh Italian parsley fresh dill now to get the meat off the kebab you start it halfway and pull it off okay cause if you try to start back here you you risk pulling it off into the rest of the plate and knocking off everything off this pork is beautifully because of the the marinade it’s gonna turn your pork a little bit pink but it’s not raw same thing with chicken I mean look at this, Zach nice and moist chicken a thigh meat is so money brings so much moisture to the table so that’s it that’s the Greek lamb chops we did at Medusa the chicken kebabs the pork kebabs serve on a pita with tzatziki or onions serve with rice serve it with Greek potatoes whatever you’d like but it’s it’s good grilling here folks these are available at the store um kind of slow movers so I don’t know if I’m gonna make them too much but you can do the pork and the chicken the same way I did the lamb marinate it skewer it cook it the next day nice hot fire bake them on your grill if you have to to get the the meat cooked hit it with fresh lemon and it’s delicious food so this will be in the cookbook next week we’ll have another item if the weather allows us we’ll be growing thanks so much for the support and we’ll see you next week