Marinated Souvlaki


2 pounds Tender meat (pork, veal, beef or lamb, or boned
1 ounce Carrot, sliced
1 ounce Celery
2 Garlic clove, crushed
4 pch Or,gano
2 pch Cloves
Parsley, chopped
2 teaspoons Salt
2 tablespoons Lemon juice
3 ounces Olive oil
4 ounces Wine, white


Cut the meat into small cubes. In a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. (He doesn't say to refrigerate but I would certainly do so. For the curious, the recipe actually calls for marinating in a*kioupi* or earthenware storage jar rather than a bowl. This would probably keep the ingredients cooler.) When ready to cook, thread the meat on 18 to 24 skewers. Grill over embers of vine branches (!). Serve hot.




6 servings


Tuesday, December 15, 2009 - 2:04pm

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