"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Souvlakia Recipe

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This recipe for Souvlakia, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JANA & MARK AUGENSTINE
Added: Saturday, May 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs boneless leg of lamb (it can be hard to find, I have used chops) cut into 1" cubes. CAREFULLY remove EVERY LAST BIT of fat and even if you are like me and don't like lamb, it will be good.
1/3 c fresh lemon juice
3 T olive oil
1 t salt
1 t oregano
2 cloves garlic minced, I use way more than that.
1 small onion grated
1/4 t fresh ground pepper

Directions:
Directions:
Place meat in a bowl, add other ingredients. Cover and chill overnight, turning several times. Place meat on skewers and barbecue or grill, basting with leftover marinade. Brown on all sides.

Number Of Servings:
Number Of Servings:
probably 4
Preparation Time:
Preparation Time:
1 day
Personal Notes:
Personal Notes:
When Rick and Mark and I went to visit Mom and Dad when they lived in Saudi Arabia, we got to go to Greece on our way home. When you're 18 years old, the food there is terrible. (It might still be but I suspect at the time I had an "unsophisticated palate"!) Anyway, you bought these on the streets like you do hot dogs here, and they were the only thing I liked except the olives and baklava, YUM!

This would be good with beef too, I suspect, if you just can't do lamb.

 

 

 

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