Lamb Souvlaki
Barbecued or broiled, souvlaki is always a crowd pleaser, Greek or otherwise. Serve with salad, grilled vegetables, and rice, or in a pita wrap. However you serve it, don’t forget the tzatziki
Ingredients
2 lbs (1 kg) lamb (or chicken or pork), cut in 1-in (2.5-cm) cubes
1/2 cup wine, white or red
1/4 cup olive oil
3-4 garlic cloves, minced
1 tbsp sea salt
1 tsp freshly ground black pepper
2 tbsp dried oregano
Materials
Tip: If using wooden skewers to broil the souvlaki, first soak them in water to prevent the exposed tips from burning.
Directions
- Set oven to broil or turn barbecue on to high.
- Mix all ingredients in a large mixing bowl. Let marinate for at least 2 hours (best if overnight).
- Place 4-5 pieces of meat on each skewer and broil or barbecue, turning so that meat is browned and cooked evenly on all sides, about 7-12 minutes.
Makes about 20 skewers or 6-8 servings.
From the Olive Grove. Published by Arsenal Pulp Press. copyright © 2010 by Helen and Anastasia Koutalianos. All rights reserved. Reprinted by permission of Arsenal Pulp Press.
