Greek Souvlaki Recipe
Do you want to impress your guests, and then there would be no better option than this souvlaki recipe. This Greek kabab is so delicious that your guests would be obsessed by it. So do not procrastinate, try this Greek Souvlaki recipe.
Ingredients
4 lbs. boneless leg of lamb, cut in 1 1/2 inch cubes
1 c. olive oil
7 tbsp. lemon juice
1/2 c. white wine
Salt & pepper to taste
1 tsp. oregano
4 cloves garlic, minced
1 bay leaf
9 sm. onions, peeled & cut in half
5 firm tomatoes, quartered
2 green peppers, cut in 1 1/2 inch sq.
Directions
Stage1-Put lamb cubes in a bowl. Combine oil, lemon juice and wine, pour over meat.
Stage2-Sprinkle with salt, pepper, oregano, garlic; add bay leaf.
Stage3-Put onions and tomatoes on top of meat, cover with a plate and weigh down. Place in refrigerator and marinate overnight. Let meat come to room temperature.
Stage4- Thread meat on oiled skewers, alternating with pieces of pepper, tomato and onion.
Stage5-Broil over hot charcoal for about 15 to 18 minutes or to taste, turn to brown on all sides and baste occasionally.
Stage2-Sprinkle with salt, pepper, oregano, garlic; add bay leaf.
Stage3-Put onions and tomatoes on top of meat, cover with a plate and weigh down. Place in refrigerator and marinate overnight. Let meat come to room temperature.
Stage4- Thread meat on oiled skewers, alternating with pieces of pepper, tomato and onion.
Stage5-Broil over hot charcoal for about 15 to 18 minutes or to taste, turn to brown on all sides and baste occasionally.
Comments
Comments: 4 |
Add a Comment
Anonymous says :
the peppers and corn are garnishes. they have to add simple things to present it. we on the other hand wouldnt present it like the picture unless cattering or running a restaurant.
Posted on: 28 July 2009 - 3:12am
shantihhh says :
Is 1 cup of olive oil correct?????
The photo shows baby corn and red peppers, but they aren't listed in the ingredients???? It eems the photos you post and recipes aren't of the same dish.
Shanti/Mary-Anne
Posted on: 8 April 2008 - 1:59am
