 |
|
1 kilo tender meat (pork, veal, beef, lamb, or boned chicken or fish fillet)
75 g (2-3 oz) onion, sliced
30 g (1 oz) carrot, sliced
30 g (1 oz) celery
2-4 cloves garlic, crushed
pinch thyme
pinch rosemary
pinch coriander
4 pinches rigani (Greek wild oregano), or regular oregano
2 pinches cloves
4 pinches black pepper
1 bay leaf
a little chopped parsley
zest of 1/2 lemon
2-4 dessertspoons salt
juice of 1-2 lemons
75 g (2 tblsp or so) oil (olive oil)
125 g (1/2 cup) white wine or water
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. When ready to
cook, thread the meat on 18 to 24 skewers. Grill over embers of
vine branches. Serve hot.
|
|
MARINATED SOUVLAKIA