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
From the Olive Grove, Arsenal Pulp Press
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.
| Servings |
| 6-8servings (about 20 skewers) |
| Servings |
| 6-8servings (about 20 skewers) |
Ingredients
- 2 lbs 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
Servings: servings (about 20 skewers)
Units:
|
Ingredients
Servings: servings (about 20 skewers)
Units:
|
Instructions
- 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.
