What if you could transport yourself to a boisterous Greek taverna in the comfort of your own home? Thanks to new spice mixes from beloved San Francisco-based Greek eatery Souvla, you absolutely can. The four Bay Area Souvla restaurants are renowned for what founder Charles Bililies calls “a California spin on traditional Greek street food.” Souvla’s devoted customers return on a regular basis to the boisterous restaurants, each designed around a large, brass-accented rotisserie where richly seasoned lamb legs, pork shoulders and whole chickens spin against a wall of flames. Much like the souvlaki joints of Greece, meats are served casually in sandwich wraps or atop salads, but with Souvla’s modern take on the classics and their own signature sauces and seasonings.
“We often receive requests from people all across the country to make Souvla at home,” says Charles. “We’re so thrilled to partner with Williams Sonoma to bring Souvla’s signature flavors to their kitchens and dinner tables.” Each seasoning mix comes with its own special Souvla-esque recipe, such as their famous Greek-Ranch (“Granch!”) dressing. Here, Charles elaborates on the charms of our new, exclusive Souvla spice mixes.
All the “Granch” seasoning mix requires is Greek yogurt, salt and lemon juice. If you have those kitchen staples handy, you’re home-free with a Greek-inflected Ranch-like dressing in hand. It’s marvelous with shaved radishes, cucumbers and endive, but just as good in a wrap, on salad or as part of an eclectic crudité platter. “We love this as both a dipping sauce or salad dressing,” says Charles. “Think of it as you would ranch dressing.”
“We serve this slightly sweet, slightly spicy red pepper seasoning as a yogurt sauce with our lamb sandwich and salad,” says Charles. Indeed, it only requires lemon juice, yogurt and salt to become a divine sauce! “It’s also really great to dip fries in,” he adds. On its own, the unique blend of red chiles, garlic, paprika, coriander and cumin makes for a great rub for chicken or tri-tip for the grill, says Charles, “bringing a little heat to things.”
As is true of the others in the collection, the lemon-garlic seasoning is marvelous as a rub. This is particularly good on fish or chicken, when combined with kosher salt, or as part of a marinade. “This is our most-versatile seasoning,” says Charles. It’s in the Souvla vinaigrette and it’s part of a marinade for a rotisserie chicken rub. “At home, stir this into olive oil and lemon juice for a simple salad dressing, sprinkle it on top of your traditional Greek salad, or use it as a dry rub for chicken or pork before it hits the grill.”
Buy the whole (Greek!) enchilada, so to speak. All the Souvla seasonings are available, along with two types of Greek olive oil, in this collection. “Now more than ever, people are cooking at home every day, experimenting with new cuisines, techniques, and flavors,” Charles says. “With the summer here, there’s no better way to transport yourself to Greece, or to our San Francisco restaurants, than with these seasonings and olive oils.” A Greek vacation in our own kitchen? That sounds like the best summer plan yet!
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