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| Home -> [Eastern European, Greek, Lamb & Mutton] -> [Marinated souvlaki Recipe] |
Marinated souvlaki
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eastern European, Greek, Lamb & Mutton |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Tender meat (pork, veal | | | -beef or lamb, or boned | | | -chicken or innards or fish | | | -fillet) | | 3
| oz | Onion, sliced | | 1
| oz | Carrot, sliced | | 1
| oz | Celery | | 2
| | Garlic clove, crushed | | 1
| pinch | Thyme | | 1
| pinch | Rosemary | | 1
| pinch | Coriander | | 4
| pinch | Or, gano | | 2
| pinch | Cloves | | 4
| pinch | Black pepper | | 1
| | Bay leaf | | | Parsley, chopped | | | Zest of ?lemon | | 2
| tsp | Salt | | 2
| tbsp | Lemon juice | | 3
| oz | Olive oil | | 4
| oz | Wine, white |
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Procedures:
| 1 | Cut the meat into small cubes. | | 2 | 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. | | 3 | (he doesn"t say to refrigerate but i would certainly do so. | | 4 | For the curious, the recipe actually calls for marinating in a *kioupi* or earthenware storage jar rather than a bowl. | | 5 | This would probably keep the ingredients cooler). | | 6 | When ready to cook, thread the meat on 18 to 24 skewers. | | 7 | Grill over embers of vine branches (!). | | 8 | Serve hot |
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