John Myers
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Bifteki and Chicken Soulaki
The perfect bifteki and chicken soulaki recipe with a picture and simple step-by-step instructions.
For the Bifteki:
- 300 g Ground beef
- 150 g Sheep cheese
- 1 Onion
- 2 Eggs
- 1 Bun old
- 0,5 bunch Fresh smooth parsley
- 0,5 tsp Dried oregano
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 3 tbsp Olive oil
For the chicken soulaki:
- 300 g Chicken breast
- 2 tbsp Olive oil
- 3 tbsp Freshly squeezed lemon juice
- 1 tsp Dried oregano
- 1 tsp Salt
- 1 tsp Pepper
Preparation of Bifteki:
- Peel and dice the onion and sweat in 1 tablespoon of olive oil over medium heat until translucent. Soak the roll in water, then squeeze it out and tear it into small pieces. Finely chop the parsley. Put all ingredients, except for the sheep’s cheese, together with the minced meat in a bowl and mix well. Pepper and salt carefully – the feta cheese also gives it a salty aroma. Cut the feta into pieces. Moisten your hands with water and form meatballs around the feta pieces. Fry the Bifteki slowly on both sides in 2 tablespoons of olive oil over medium heat. Fry slowly, then the Bifteki will be wonderfully juicy. If they are too hot, they become too dark on the outside and remain raw on the inside.
Preparation of the chicken souvlaki:
- Put lemon juice in a bowl. Add the olive oil (1 tbsp) and oregano and mix everything together well. Add salt and pepper to the marinade. Cut the chicken breast into cubes (1.5 cm x 1.5 cm) and add to the marinade. Cover the bowl and place in the refrigerator for at least 1 hour. Put the cubes on skewers and fry them briefly on all sides in a hot pan with 1 teaspoon of olive oil.
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