Thanks heaps Paul, glad you enjoyed the video! Yeah great BBQ, its from the boys at Grill Philosophy. Just google AmberQ on google and you can find them.
This actually looks pretty good. I admit I didn't expect it - you guys being so far from the homeland and all 😊 - but you've obviously put a lot of thought and work into it. Props for using bread and keeping it real (pita bread came to the mainland - from Asia Minor - very recently)
Love your videos boys. Recipes are fantastic and your equipment sensational. My dad brought me over an amberq spit from Greece in the valitsa years ago. It’s the best ever. Highly recommended. Just wondering where you got the assassins blade you used to cut up the souvlaki? Kala psisimata!
Thanks for the video. It's there downside to cooking these souvlaki on the rotisserie? Will it lose the moisture you mention of keeping them all close together on the grill? Thanks
Na no downside :) you can definitely do this on the rotisserie. When they are spinning they lose alot less juice and keep more moisture. So if you keep them close together when doing sovlakia like this they keep the juices amongst each other better we find. Happy grilling ❤️
Definitely trying this. Having trouble getting it to be as good as it is in Greece. Tenderloin is too dry. Pork Shoulder was good but not quite what I wanted to achieve. The combo of Neck and Belly seems like it will be perfect. At the best places in Greece its juicy with fat that just melts in your mouth and isnt chewy. I have high hopes for your recipe!
@@kefiandkreas I've made it 3 times so far, most recently being yesterday for Easter to go along with the lamb. Just had my leftovers. It came out great. I was not able to find pork neck here in New York. I may be able to special order it if I can plan ahead. I've been using boneless country style ribs...which aren't actually ribs. The cut has good marbling and a mix of leaner and fattier pieces. I follow your exact marinade. Best I've had in the United States. I still want to try it with the neck too.
Haha :) We keep him sleeping for at least 2 hours but you can go aslong as you like. Keep in mind the flavour will intensify the longer that it marinates. We buy our Greek Dijon mustard from our local Greek goods dealer 😉😉
@@kefiandkreas I've been a customer at Mr Meats for a few years - since I built my own spit a few years ago but I'll go and have a look at Corrinthean! I've started using the ash method from your vids to control charcoal heat, and love your channel!!
That is the Rolls Royce of Souvla!!
These remind me of the kalamaki souvlaki I used to get in Greece.
Nice work boy’s well done 👍
Unreal. 10/10 effort. I struggle keeping the flames down on my fatty pork cook ups, you two have got it down to a fine art
the Souvlaki looks Amazing, but that grill, wow, I want one!
Thanks heaps Paul, glad you enjoyed the video! Yeah great BBQ, its from the boys at Grill Philosophy. Just google AmberQ on google and you can find them.
Thanks for the tips will try this weekend
Anytime!
You guys rock best souvlaki ever and very simple
The good oil, bloody oath mate.
Definitely getting my hubby to make these for our next BBQ
You won’t be disappointed Jacqueline!
Please invite me
Pwoahhh Nikolaki and Andonaki make souvlaki
Hahah yessss hope you enjoyed them 😀
gonna do this over the weekend! awesome!
That’s awesome! Comment back and let us know how you go. Happy grilling 😀
The best souvlakia agorakia 😉😜
Hahah your rhyming is as good as ours 🤪 thank you Evie!
Looks great !
Looks great boys, definitely got to learn this.. 🤙🏼
Thank you! Most definitely! If you give it a go let us know how you like it 😃
now that looks awesome
Thanks :)
Greetings from Greece !! Wonderful video ! Best wishes and Merry Christmas !
Yiasou Jim! Thank you heaps, happy you enjoyed. Merry Christmas to you also and happy grilling over the holidays!
Καλά ψησίματα παιδιά μπράβο
Ευχαριστούμε πολύ!!! ❤
Μπράβο ρε μάγκες!
ευχαριστώ ρε!!
Bravo boys
Thanks Michael!
Mate I want that barbecue set for here in the UK. Archway metal works ones are no way as good. That looks yummy😋I’m going to try this like a mungun 💪
You can find it from the Mallioras brothers at amberq.gr :) Its a fantastic BBQ. Hahaha 100% bro make this be a munga 😎❤️
This actually looks pretty good. I admit I didn't expect it - you guys being so far from the homeland and all 😊 - but you've obviously put a lot of thought and work into it. Props for using bread and keeping it real (pita bread came to the mainland - from Asia Minor - very recently)
Appreciate your comment and thanks so much for watching! Yeah we love bread with our souvlakia :)
Love your videos boys. Recipes are fantastic and your equipment sensational.
My dad brought me over an amberq spit from Greece in the valitsa years ago. It’s the best ever. Highly recommended.
Just wondering where you got the assassins blade you used to cut up the souvlaki?
Kala psisimata!
Thanks for the video. It's there downside to cooking these souvlaki on the rotisserie? Will it lose the moisture you mention of keeping them all close together on the grill? Thanks
Na no downside :) you can definitely do this on the rotisserie. When they are spinning they lose alot less juice and keep more moisture.
So if you keep them close together when doing sovlakia like this they keep the juices amongst each other better we find. Happy grilling ❤️
Why no original pita breads ?
Definitely trying this. Having trouble getting it to be as good as it is in Greece. Tenderloin is too dry. Pork Shoulder was good but not quite what I wanted to achieve. The combo of Neck and Belly seems like it will be perfect. At the best places in Greece its juicy with fat that just melts in your mouth and isnt chewy. I have high hopes for your recipe!
Yeah its hard to compete with the meat in Greece isnt it! Did you end up giving this a go ? Would love to know how it turned out for you!
@@kefiandkreas I've made it 3 times so far, most recently being yesterday for Easter to go along with the lamb. Just had my leftovers. It came out great. I was not able to find pork neck here in New York. I may be able to special order it if I can plan ahead. I've been using boneless country style ribs...which aren't actually ribs. The cut has good marbling and a mix of leaner and fattier pieces. I follow your exact marinade. Best I've had in the United States. I still want to try it with the neck too.
Love your videos.
Where can I buy the souvla here in Australia
Hope I get that grill
That is an Amber.Q grill if I am not mistaken.
Your correct :) Our favourite BBQ
@@kefiandkreas I also have one . Great grill!
I want one 👍🏻👍🏻😎🏴
After the marinade how long to keep him sleeping?
And where can I buy Greek Dijon mustard 😉
Haha :) We keep him sleeping for at least 2 hours but you can go aslong as you like. Keep in mind the flavour will intensify the longer that it marinates.
We buy our Greek Dijon mustard from our local Greek goods dealer 😉😉
Australian souvlaki ? Interesting .
They are greek
The best :)
great video. looks like your knives need sharpening though....
Thanks again Jean! You are correct, we have done that since haha. Thanks so much for the comment though, keeps us on our toes!
Can u order that grill to Australia?
Yeah you sure can :)
👍👍👍👍👍😎🏴
❤️
Lost me at the isis knife to cut the belly
Τσιπουράκι με σουβλάκι είπες? Άκουσα καλά?
Oχι Τσιπουράκι ❤️ βάζουμε 50 ml ηλιέλαιο
Can you please tell me the model and brand name of the souvla?
Amber Q from Grill Philosophy Google it
Where are you guys based?
Hey Gareth, we are from Australia
@@kefiandkreas Adelaide, right? You cook some Loukanika in the Chicken Spit Roast video - are they from Jimmy?
@@garethlott correct, little old Adelaide 😃 the loukaniko we used was from Panayioti and Harry down at Corrinthean meats in Torrensville
@@kefiandkreas I've been a customer at Mr Meats for a few years - since I built my own spit a few years ago but I'll go and have a look at Corrinthean! I've started using the ash method from your vids to control charcoal heat, and love your channel!!
Can’t understand you. Need close captions in English.
How deaf are you