Greek Souzoukaklia Recipe

If you’re searching for a savory bite bursting with Mediterranean flair, Greek Souzoukaklia might just steal your heart. These spiced kebab-like sausages offer a delicious balance of sweet and earthy flavors, inspired by Greek comfort food at its finest. Whether you’re firing up the grill for a leisurely summer meal or craving a weeknight dinner that feels like a mini getaway, Greek Souzoukaklia delivers smoky, juicy goodness in every mouthful. Get ready to meet your new favorite crowd-pleaser!

Ingredients You’ll Need

There’s something magical about how Greek Souzoukaklia comes together with just a handful of accessible ingredients. Each single element brings its own color and charm—whether it’s the aromatic warmth from the spices or the unexpected sweetness of raisins. These essentials work in harmony to give the dish its signature personality.

• Ground beef: Choose a blend with a bit of fat for juicy, succulent sausages that hold together beautifully on the skewers.
• Onion, chopped: Adds aromatic depth and keeps the mixture moist and flavorful throughout.
• Raisins, chopped: Delivers a subtle pop of sweetness and a touch of Greek authenticity; don’t skip these!
• Flat leaf parsley, chopped: Offers fresh, herbal notes that balance the richness of the beef.
• Cayenne pepper: Lends a gentle kick of heat to wake up your taste buds without overpowering.
• Ground cinnamon: Brings a warming, unexpected touch that screams “Mediterranean!” in the best way.
• Ground coriander: Adds subtle citrusy undertones to round out the flavor.
• Ground nutmeg (pinch): Just a dash gives complexity and ties all the spices together.
• White sugar: Enhances the flavors and balances out the savory spices.
• Salt and pepper to taste: Essential for seasoning and drawing out all the flavor layers.
• Skewers: Metal or soaked wooden skewers are a must for shaping and grilling the sausages.
• Vegetable oil: Brushed on before grilling to keep the sausages from sticking and help achieve that perfect char.

How to Make Greek Souzoukaklia

Step 1: Prep Your Grill

Get things started by heating your grill to high. This initial sizzle is key—it creates a gorgeous crust on your Greek Souzoukaklia while sealing in all those juicy flavors. If you’re using charcoal, wait until the coals are glowing and covered in a thin layer of ash for best results; a gas grill should be preheated with the lid closed for several minutes.

Step 2: Mix the Meat and Aromatics

In a large bowl, combine the ground beef, chopped onion, raisins, and parsley. This combination is classic for Greek Souzoukaklia, delivering a wonderful aroma and mixture of textures. Don’t be afraid to use your hands—you want everything blended well for a truly cohesive mixture.

Step 3: Spice It Up

Sprinkle in the cayenne pepper, cinnamon, coriander, nutmeg, sugar, and a good pinch of salt and pepper. These spices are what give Greek Souzoukaklia their irresistible depth. Work the mixture until the seasonings are thoroughly incorporated—again, clean hands will do this best.

Step 4: Shape and Skewer

Divide the mixture into six equal portions. Form each into a long, flat sausage shape and mold gently but firmly around a skewer. Pressing them tightly ensures your Greek Souzoukaklia hold their shape when grilled. This step sets the stage for those beautiful grill marks and hearty presentation later.

Step 5: Brush with Oil

Lightly coat each sausage with vegetable oil before grilling. This simple but crucial step keeps the Greek Souzoukaklia from sticking and helps them develop that lightly charred, smoky finish you crave.

Step 6: Grill to Perfection

Arrange the skewers on your hot grill and cook, turning occasionally, for about 15 minutes or until they’re evenly browned and cooked through. The mix of high heat and gentle turning ensures a gorgeous exterior while keeping everything tender and juicy inside. Serve them straight off the grill for the best experience!

How to Serve Greek Souzoukaklia

Garnishes

The finishing touches always elevate Greek Souzoukaklia. Sprinkle with an extra handful of chopped parsley for a burst of color, or add a squeeze of fresh lemon to brighten the flavors. If you love a little extra indulgence, serve with a dollop of creamy tzatziki or a swirl of Greek yogurt on the side—the coolness pairs perfectly with the warm spices.

Side Dishes

These kebab-style sausages sing alongside many classic Greek accompaniments. Try them with warm pita bread, roasted potatoes, or a crisp Greek salad tossed with tomatoes, olives, and feta. A platter of grilled veggies or rice pilaf would make this Greek Souzoukaklia feast-worthy, whether for family dinner or a backyard cookout.

Creative Ways to Present

Want to mix it up? Try tucking Greek Souzoukaklia into a pita wrap with lettuce, tomato, onion, and a drizzle of lemon-infused olive oil. Or, serve them as part of a party platter with an array of dips. Mini versions make irresistible appetizers for any gathering—just use shorter skewers and shape the mixture smaller for bite-sized fun!

Make Ahead and Storage

Storing Leftovers

After the meal, let your Greek Souzoukaklia cool to room temperature before storing. Wrap them up or transfer to an airtight container, then refrigerate. They’ll happily keep for up to three days and make a fabulous second act, whether as a quick snack or tucked inside a sandwich.

Freezing

If you’d like to prepare a batch in advance, Greek Souzoukaklia freeze beautifully. Simply layer cooked (or uncooked) sausages between sheets of parchment and seal well. Store in a zip-top bag or freezer-safe container for up to two months. Thaw in the refrigerator before reheating or grilling.

Reheating

To refresh your Greek Souzoukaklia, reheat gently in a skillet over medium heat, or pop them on a baking sheet in a 350°F oven until warmed through. If you want to revive that smoky char, a quick turn on a hot grill or grill pan for a minute or two does the trick.

FAQs

What kind of beef works best for Greek Souzoukaklia?

Opt for ground beef with a little fat (around 80/20) for juicy, flavorful sausages that stay tender on the grill. Leaner cuts may turn out dry, so don’t hesitate to ask your butcher for a custom grind if you want the best results.

Can I make Greek Souzoukaklia without a grill?

Absolutely! A grill pan on the stove, broiler, or even a countertop grill will give you deliciously charred results. Just make sure to preheat your surface well and brush with oil to prevent sticking.

Are raisins necessary in this recipe?

Don’t skip the raisins if you want that authentic sweet-savory twist. While they might seem surprising, they’re essential for the signature flavor of Greek Souzoukaklia. If needed, currants or finely chopped dried apricots can be substituted.

How do I prevent the sausages from falling apart?

Mash and mix the meat and seasonings thoroughly for the best texture, and be sure to shape them firmly around the skewers. A brief chill in the fridge before grilling can help them set, making handling easier.

What sauces pair well with Greek Souzoukaklia?

Classic tzatziki is a no-brainer, but you can also try tahini sauce, roasted red pepper dip, or a squeeze of lemon juice mixed into Greek yogurt for a quick, zesty topping.

Final Thoughts

Greek Souzoukaklia is the kind of dish that effortlessly brings warmth and conversation to the table. With its aromatic spices, juicy texture, and eye-catching presentation, it’s destined to become a favorite in your repertoire. Fire up the grill, gather your favorite people, and let the flavors of Greece turn an ordinary meal into something unforgettable!

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