Marinated souvlaki
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Tender meat (pork, veal, beef or lamb, or boned chicken or innards or fish fillet) |
| 3 | ounces | Onion, sliced |
| 1 | ounce | Carrot, sliced |
| 1 | ounce | Celery |
| 2 | Garlic clove; crushed | |
| 1 | pinch | Thyme |
| 1 | pinch | Rosemary |
| 1 | pinch | Coriander |
| 4 | pinches | Or,gano |
| 2 | pinches | Cloves |
| 4 | pinches | 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 |
Directions
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.