- 1/2 cup lemon juice
- 1/4 cup olive oil
- 2 tsp dry oregano
- 3-4 cloves of garlic, minced
- 1 tsp red wine vinegar
- salt and pepper to taste
Mix it all together, marinade chunks of meat in it for several hours. Skewer and grill.
I finally paid attention and measured things when I made souvlaki! It’s wicked simple and frigging awesome. All you do is take the ingredients and mix them up.Then pour the resulting marinade onto some kind of meat and let it sit, refrigerated of course, for a couple hours. Oh and here’s a tip, don’t throw out those squoozen lemons. That zest is still good so toss them in the freezer.
You can also zest the lemons first and just freeze the zest, but I never think of that. Anyway, souvlaki. You can use pretty much any meat that can be cut into cubes, lamb is my favorite but pork is pretty traditional I’ve been told. Beef and chicken also work well, this time I’m doing chicken because that’s what I have. Heh. And sweet merciful crap I finally have a grill! Words can’t express my joy adequately. It’s been something like 6-7 years since I’ve had a grill of my own. So expect to see lots more grilled stuff from now on. I’m also building a smoker in my sisters back yard, if that works I’ll definitely by talking about that too.
Anyway, back to souvlaki again. I didn’t have pita or tzatziki unfortunately, but I did have rolls, Greek yogurt, lettuce and onion. So that’s what I did.I could have gussied up the yogurt some, but I didn’t think of it until after the souvlaki was cooked and by then I just wanted to eat. It was still wicked good. Now I need to find some ground lamb and make grilled gyros.