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Souvlakia Recipe | |
Greek Lamb | |
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Ingredients:
1 (3-pound) leg of lamb (Substitute beef sirloin or pork loin)Marinade: 1 cup olive oil 2 tablespoons lemon juice 1 teaspoon salt 1 teaspoon pepper 2 teaspoons dried oregano 3 bay leaves 3 tablespoons minced parsley 3 green peppers, quartered 1 large onion, quartered and separated into slices 12 cherry tomatoes Lemon juice (optional) Olive oil (optional)
Directions:
Cut meat into 1 1/2-inch cubes. Place in deep bowl. Combine all marinade ingredients in a jar; shake well. Pour over meat. Cover and refrigerate overnight. Remove meat; reserve marinade for basting if desired. Skewer on a 12-inch metal rod, the meat, pepper, onion and cherry tomatoes, ending with the meat. Baste with remaining marinade or beat a little lemon juice and olive oil together and brush on meat and vegetables. Broil on broiler rack 3 inches from flame for 15 to 20 minutes or until done. Turn frequently. Serve with rice. Serves 6. (NOTE: We cook these over a charcoal or gas grill. In Greece, this is always done with lamb, but I have used both beef and pork successfully.) | |