"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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Souvlakia Recipe

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This recipe for Souvlakia, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Elizabeth Wilson
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb of boneless lamb shoulder (or pork tenderloin or chicken)
1/4 cup dry red wine
1/4 cup lemon juice
1/4 cup olive oil
2 minced garlic cloves
1 Tbsp dried oregano
1 Tbsp rosemary
2 Tsp grated lemon rind
1 bay leaf
1/4 Tsp pepper
Directions:
Directions:
Trim excess fat from meat. Cut meat into cubes or strips for skewering, set aside.
In shallow nonmetallic dish whisk together remaining ingredients. Add lamb to marinade. Turn to coat thoroughly. Refrigerate, covered at least 4 hrs or up to 24, stirring occasionally. Just before serving remove meat from marinade and skewer (i.e. make into shishkabobs) and place on oiled bbq grill. Grill.

Serve with tzatziki sauce, lightly pita bread, roasted vegetables and Greek salad.

 

 

 

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