Latvian-style Souvlaki

Ingredients

While the original Greek Souvlaki is typically made with pork, this Latvian adaptation allows for more versatility in meat choices. Additionally, the marinade incorporates Latvian herbs and spices, giving the dish a distinct flavor profile. The cooking method remains the same, with the meat being grilled to perfection on skewers. We alse have the original recipe for Souvlaki, so you can check it out.

• 500g (1.1 lb) boneless pork loin or chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless pork loin or chicken breast, cut into bite-sized pieces
• 1 large onion, diced 1 large onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 4g (1g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the diced onion, minced garlic, vegetable oil, fresh dill, parsley, thyme, rosemary, paprika, cumin, salt, black pepper, and lemon juice. Mix well to create the marinade.
2. 2.
   Add the bite-sized pieces of pork or chicken to the marinade and toss until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated meat onto the soaked wooden skewers, alternating with pieces of onion if desired.
5. 5.
   Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Latvian-style Souvlaki hot with a side of traditional Latvian potato salad or sautéed mushrooms.

Treat your ingredients with care...

• Pork or chicken — Make sure to cut the meat into evenly sized pieces to ensure even cooking.
• Wooden skewers — Soaking the skewers in water before grilling helps prevent them from burning.

Tips & Tricks

• For added flavor, baste the skewers with the marinade while grilling.
• If you prefer a smoky flavor, grill the skewers over charcoal instead of a gas grill.
• Serve the Latvian-style Souvlaki with a dollop of sour cream or yogurt for a creamy touch.
• Experiment with different meat options such as lamb or beef for a variation in flavors.
• If using wooden skewers, make sure to soak them for at least 30 minutes to prevent them from burning.

Serving advice

Serve the Latvian-style Souvlaki on a platter, garnished with fresh herbs such as dill and parsley. Accompany it with a side of traditional Latvian sauerkraut or pickled vegetables for a complete meal.

Presentation advice

Arrange the skewers on a rustic wooden board or a serving platter, allowing the vibrant colors of the meat and herbs to shine through. Add a sprig of fresh rosemary or thyme for an elegant touch.