Marinated Souvlaki Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Tender meat, pork, veal, beef or lamb, or boned chicken or innards or fish fillet
3 ounce: Onion, sliced
1 ounce: Carrot, sliced
1 ounce: 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 1/2 lemon,
2 tsp: Salt,
2 tbsp: Lemon juice,
3 ounce: Olive oil,
4 ounce: 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 doesnt 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.
Source from luhu.jp
mix the marinade ingredients well and add the meat, mix again, cover
and leave to marinate for 24 to 48 hours. (He doesnt 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.
Source from luhu.jp