Greek Souvlakia
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2267.96 g boneless leg of lamb
- 236.59 ml extra virgin olive oil
- 78.78 ml fresh lemon juice
- 118.29 ml good Burgundy wine
- 4.92 ml salt
- 1.23 ml pepper
- 14.79 ml dried oregano
- 2 clove garlic, minced
- 2 bay leaves
directions
- Cut lamb into 1-1/2" cubes, trimming the fat.
- Combine all of the ingredients in a gallon"zipper" bag.
- Shake well to combine.
- To achieve the best flavor, marinate 24 hours in the refrigerator, shaking a few times.
- Put lamb on metal skewers with each chunk touching, but not tightly.
- This will taste best on a good, hot charcoal fire.
- Turn often on the grill, and they should be done in about 15-20 minutes.
- Dont put vegetables in between the meat, as they just do not grill well together.
- Please use a good burgundy or full bodied red wine, that you would enjoy drinking by itself, not that stuff they call"cooking wine".
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Reviews
RECIPE SUBMITTED BY
Anthony Gougoutris
United States
I am part of a family deeply rooted in food and cooking. My 2 grandmothers were in the restaurant and food service industry for years. Our family get togethers were like Royal banquets. Growing up in a multi-ethnic family, (Greek-Hungarian-German-Italian + ) we were blessed with a vast array of foods. I am passionate about making the family recipes today, and passing them on to my children. Cooking is an artform, not to be taken lightly. All if the prepared food you can buy today is overpriced, not really good for you, and to say the least, quite unsavory. People need to take the time to make the old family recipes from the heart, "soul food" if you will. Always use fresh ingredients, dont be afraid to buy the best. If you can, go out of your way to an ethnic grocer, and buy from them. Chances are, their ingredients will make your recipes taste even better.