Souvlakia

Souvlakia

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Lamb grilled on skewers
(Souvlakia or souvlaki)

The best meat for this would be cut from the leg in cubes, all sinews and fat carefully removed. Beat together a little oil and lemon juice in a shallow dish, adding whatever herb you prefer it could be oregano, marjoram, bay leaves – or even just a little crushed garlic.
Add the cubes of meat and turn them well. Leave for about 20 minutes, then thread onto wooden or bamboo skewers, brush with a little of the marinade and grill quickly on a very hot grid, turning then to cook all sides. Use more marinade to baste if necessary. Season after they are cooked and serve with lemon wedges.
Traditionally, Greek souvlákiaconsist only of meat, but in response to tourist demand within the country, pieces of vegetables such as green peppers, onions and small tomatoes are often threaded with the meat on long, ornamental metal skewers. Pork can also be used for souvlákia.

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