Souvlaki Recipe– Greek Barbecued Skewers
I look forward to visiting Greek festivals every summer just as much for the souvlaki as for the dancing and the Greek wine. But, I like to capture a little of that spirit year round by preparing this recipe. In the winter I cook indoors and either bake or broil it. But if you have an indoor grill or a grill pan that would work as well. And when it is nice out, I use my charcoal grill.
My favorite meats to use are lamb and chicken, but pork, turkey, and beef work just as well. But if you really want to create an authentic Greek meal, make it with lamb. You may want to reserve some of the marinade before any meat touches it to brush over the cooked souvlaki. This is also great served with tzatziki – I often use the tzatziki for dipping.
Souvlaki Recipe (Greek Meat Kabobs)
For the souvlaki:
2 pounds boneless, skinless meat such as pork, lamb, beef, or chicken
½ cup olive oil
2 lemons, juiced (about 4 tablespoons lemon juice)
¼ cup wine (use whatever you have on hand but red is best)
2 teaspoons dried oregano
1 teaspoon dried thyme
3 cloves garlic, chopped
½ medium onion, chopped
Salt and pepper to taste
For the skewers:
Peppers, cut in chunks
If using bamboo skewers, soak them in water for several hours to prevent them from burning when you cook the meat. Cut the meat into 2 inch cubes. Place in a large re-sealable bag.
Whisk together the olive oil, lemon juice, and wine. Slowly add the oregano, thyme, garlic and onions. Pour into bag and seal. Shake until all the flavors are dispersed.
Store in the refrigerator and marinate for at least two hours or overnight. The longer it marinates the tastier the meat will be. Remove the meat from the bag and discard the marinade.
Skewer the meat, alternating each piece of meat with one of the vegetable choices. Cook the meat evenly on each side until cooked through. Cooking times will vary depending on if you grill it, bake it in a 400 degree oven, or broil it. Serve on a platter garnished with parsley.
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