Nicholas' Souvlaki
Yield
20 servingsPrep
20 minCook
20 minReady
1 daysLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
lamb
from leg, or pork |
*
|
| ½ | cup |
olive oil
|
|
| 2 | each |
lemons
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 ⅓ | each |
onions
chopped fine |
|
| 2 | cloves |
garlic
pressed |
|
| 1 | pinch |
oregano
greek |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
lamb
from leg, or pork |
*
|
| 118 | ml |
olive oil
|
|
| 2 | each |
lemons
|
|
| 118 | ml |
white wine
dry |
*
|
| 1.3 | each |
onions
chopped fine |
|
| 2 | cloves |
garlic
pressed |
|
| 1 | pinch |
oregano
greek |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Place meat in large container ( not aluminum ); pour marinade over meat and stir.
Marinate overnight or up to 2 days.
Soak bamboo skewers well in water.
Place 3 or 4 cubes of marinated meat on each skewer.
Grill over charcoal until done to your liking (medium rare to medium well for lamb; well done for pork.)
Don't overcook or you will dry out the meat.
If serving for a large party and you don't want to be grilling at the last minute, earlier in the day grill to rare and then dip in marinate and arrange in a baking dish .
Cover and bake to finish cooking to desired doneness just before serving.
