Souvlaki
Yield
6 servingsPrep
15 minCook
30 minReady
7 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
white wine vinegar
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| 4 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | x |
oregano
to taste |
*
|
| 4 | pounds |
leg of lamb
boned, cut in 1 to 1 1/2 inch cubes |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
white wine vinegar
|
|
| 59 | ml |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| 2E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | x |
oregano
to taste |
*
|
| 1.8 | kg |
leg of lamb
boned, cut in 1 to 1 1/2 inch cubes |
|
Directions
Souvlaki may also be made with pieces of beef or fish. You might want to use marinated scallops, shrimp or halibut.
Combine all ingredients; let meat marinate in refrigerator for three to six hours, turning meat over several times.
Put meat on oiled skewers and set to grill over charcoal, turning to brown evenly.
In the oven, rest the skewers on rack of proiler pan and brown about six inches below the heat.
Turn occasionally to maintain even color and baste with marinating sauce.
Broil until meat is brown and crispy; about 45 minutes.
