Reviewed: Feb. 21, 2012

Recipe was "pretty good"...not "bad", but prefer another recipe. I have been cooking many years, but don't comment/post much.Had to comment on this because Never, Ever had Souvlaki without FETA CHEESE. Only read a handful of comments, but was surprised no one else said the same. This recipe also seemed like a combined recipe for Gyros/Souvlaki.I am making Souvlaki for dinner tonite, but will DEFINITELY stick to my own recipe. Try to find time to post later and hope others enjoy. mangiare, mangiare! (pronounced Mon-ja)

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Reviewer:

grammaT

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Reviewed: Aug. 3, 2011

I made this with a pork loin. It was really good. The whole family loved it. We did use red wine vinegar instead of red wine and it was great. We did cheat an buy store made tzatziki.

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Reviewer:

MLA5

Reviewed: Feb. 15, 2011

I LOVE this recipe! Very simple to make and very flavorful; however, I've always made it with chicken, not lamb (due to cost). Other than that, I follow the recipe exactly. I'd like to try using fresh mint instead of dried. The homemade tzatziki sauce is delicious - tastes very authentic. I have made this again and again - a family favorite. I serve it with Greek style potatoes and the "Greek Salad III" recipe.

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Reviewer:

Saj

Cooking Level: Expert

Reviewed: Apr. 26, 2010

Added lemon juice, as per other reviews. Served with sliced kalamatas, pita bread, crumbled feta, sliced tomatoes and red onions. YUM.

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Reviewer:

Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 11, 2010

Best recipe ever! We love this Souvlaki. The cucumber sauce is excellent.

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Reviewer:

CherylB

Reviewed: Dec. 13, 2009

This was a huge hit; and the leftovers warmed up very well. I only made a 1/4 batch of the sauce and still had too much.

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Reviewer:

T&L Canniff

Cooking Level: Expert

Home Town: Rockford, Michigan, USA

Living In: Castle Rock, Colorado, USA

Reviewed: Oct. 21, 2009

Made the meat part of this dish with eye of round instead of lamb, because my kids won't eat lamb. It was delicious and easy to do. Marinated for about 6 hours and the meat was fairly tender. Also made the tzatziki part of the recipe and it was excellent. I minced the cucumber instead of grating it, as I like that texture better and I hate when the grated cucumber gets all over everything. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Sep. 28, 2009

I used extra marinade to soak thinly sliced onions and tomatoes for about an hour. That, along with tsatziki and feta cheese, added enough flavor to compensate for the lack luster flavor of the marinated chicken. Even adding lemon juice to the marinade did not add up to good Greek-flavored chicken. Don't get me wrong, the dish as a whole was a success, but I was hoping for more flavor from the marinade.

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Reviewer:

melanie

Reviewed: May 5, 2009

I made this on Saturday and I must say that I definitely loved the cucumber sauce (will make again) but was not impressed with the grilled lamb. I've been in the middle east and this didn't taste like anything I've ever had. It didn;t even taste Greek to me. The only thing I could really taste was the red wine. I too followed others advice and added lemon juice but it still didn't do much for the flavor. I t wa stender but that's about it. Next time I am going to cut the red wine in half; add the lemon juice again; slice up some red onion and add some extra spices (including extra garlic) that are not included on this recipe and then let it marinate overnight.

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