Stay Stoned With Some Homemade Weed Souvlaki

4.50 from 2 votes

Stay Stoned With Some Homemade Weed Souvlaki

Why do the most interestingly named dishes taste incredible? Is it because the exotic elements of the namesake imply a level of undiscovered flavors and spices that our Western palates just aren’t used to? Or is it sheer coincidence that these multi-syllabic dishes are routinely delicious. Whatever the case may be, once you try this Weed Souvlaki recipe, you may start to consider moving to Greece. Seriously, it’s that damn good.

For those of you who have never had the original before, I promise that this Weed Souvlaki experly encapsulates everything people love about the non-infused verison, only with a subtle euphoria and mellowness that you can’t get with other meals of this nature.

I love the flavor, the simplistic nature of the dish, and its inherently calming effects. In short, it’s everything you could ever want in an edible, and I’m excited to share this recipe with all of you.

So, if you are ready to take on this Greek dish with a ganja twist, you’ll need the following ingredients:

Prep Time3

Cook Time15

Course: Dinner

Cuisine: Greek

Keyword: Edibles, Weed Souvlaki, Weed Souvlaki Recipe

Servings: Servings

Calories: 189kcal

Author: John A. Collins

Cost: approx. $15-$20

Equipment

Large mixing bowl

Ingredients

¼ Cup of Cannabis-Infused Olive Oil
1 Lemon Juiced
12 Skewers
2 Green Bell Peppers 1” Pieces
2 Medium Yellow Onions 1” Pieces
4 Pounds of Pork Tenderloin 1” Cubes
3 Cloves of Garlic Crushed
1 Teaspoon of Dried Oregano
¼ Cup of Soy Sauce

Instructions

For starters, you’ll want to get your hands on a pretty large mixing bowl. In it, combine your lemon juice, soy sauce, cannabis-infused olive oil, oregano, and garlic.
Follow that up with your onions, green peppers, and pork. And be sure to stir everything up to the best of your ability, ensuring that everything has been expertly coated.
When you feel like you’ve accomplished that goal, place this bowl in the fridge, cover it up, and let it sit in those frigid confines for no less than 3 hours.
Then, when that 3-hour time period is over, head outside to your grill, and preheat it to a “Medium-to-High” setting.
As that warms up, strategically skewer your pork, onions, and peppers.
Before you place them on the grill, apply a thin layer of regular, non-medicated oil onto the grates to avoid sticking during the grilling process.
Once you’ve done that, place your skewers onto the grill, and let them cook anywhere between 10-15 minutes, flipping them every so often to ensure even cooking.
Then, when they reach your preferred level of done-ness, remove them from the grill, pop them on a plate, and prepare to have one of the tastiest THC meals that you’ve ever had.

Notes

There you have it, party people. That’s how you make homemade Weed Souvlaki.

Now, when it comes to edibles of this nature, the calculating of a proper dose can be a bit unpredictable. So, with that in mind, just eat small portions at a time. Give that THC a solid chance to release its effects, via your metabolism. Then, in an hour or so, see how you feel, and go from there.

It’s always better to eat more and get higher, then to eat too much and feel “too high.” So, approach the whole experience cautiously, and you’ll have a great time - every time.

Nutrition