Marinated Souvlaki

Marinated Souvlaki

Marinated Souvlaki

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   18 Points
Cuisine
  • Mediterranean
  • European
  • Greek
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 pounds Tender meat (pork, veal, beef or lamb, or boned
  • 3 ounces Onion, sliced
  • 1 ounce Carrot, sliced
  • 1 ounce Celery
  • 2 Garlic clove, crushed
  • 1 pch Thyme
  • 1 pch Rosemary
  • 1 pch Coriander
  • 2 pch Cloves
  • 4 pch Black pepper
  • 1 Bay leaf
  • Parsley, chopped
  • Zest of 1/2 lemon
  • 2 teaspoons Salt
  • 2 tablespoons Lemon juice
  • 3 ounces Olive oil
  • 4 ounces Wine, white
  • 4 pch Or,gano
Instructions

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.

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