How can I choose the best souvlaki marinade?

The creation of a beautiful home souvlaki descends to two things: meat and marinade. Traditionally, the Greek souvlaki is produced with lamb, although the use of chicken, beef or pork is also acceptable. Marinades serve two purposes; They offer and taste meat. The best souvlaki marinade is one that contains enough acid components or ingredients to break the binder tissue of the meat and at the same time filled it with a clear, balanced flavor. The ratio of the dressing to olive oil 2: 1. Salt, pepper and oregano are necessary for the period. The wise chef knows that the Greek oregano is the best choice if available. Both vinegar and lemon are acidic and oil helps to maintain juicy and moist meat.

The somewhat more complicated marinade uses the white wine of the insad balsamic bandage along with lemon juice and olive oil. Wine, such as lemon, vinegar and soy sauce, helps to decompose connective tissue, so the meat is tender and tasty after cooking. This version of Souvlaki Marinade also asks for a few ground cloves of garlic and also onSome fresh rosemary and Greek oregano.

Some chefs like to add yogurt to the marinade souvlaki, either except wine or instead. Yogurt is another food that attacks connective tissue, making it a great complement to the marinade of all types. For chefs who produce souvlaki, they use chicken instead of lamb, the yoghurt marinade is particularly nice because it protects the chicken from drying.

stricter cuts of meat, whether beef, lamb or pork, can handle swimming in the marinade for up to 24 hours in the fridge. At least they should be marinated for at least 12 hours to keep each of too chewing. Chicken and better meat cuts are fully marinated after about 12 hours. For longer and the meat could increase when cooking.

Technology brought modern cookbooks the charm of plastic bags locked and it didn't take to make the easiest and best way to marinate meat marinThey do a large plastic zipper bag. After the cook mixed the marinade ingredients, he goes to the bag with the meat. The zipper bags on are fastened and seal more securely than other types of plastic storage bags, so it is safe to turn the bag upside down and shake it to make sure the meat is in the marinade.