Marinated Souvlaki

Photo: Thibeault's Table

Ingredients

2 pounds Tender meat (pork, veal, beef or lamb, or boned

3 ounces Onion, sliced

1 ounce Carrot, sliced

1 ounce Celery

2 Garlic clove, crushed

1 pch Thyme

1 pch Rosemary

1 pch Coriander

4 pch Or,gano

2 pch Cloves

4 pch Black pepper

1 Bay leaf

Parsley, chopped

Zest of 1/2 lemon

2 teaspoons Salt

2 tablespoons Lemon juice

3 ounces Olive oil

4 ounces Wine, white

Preparation

Cut the meat into small cubes. In a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. (He doesn't say to refrigerate but I would certainly do so. For the curious, the recipe actually calls for marinating in a*kioupi* or earthenware storage jar rather than a bowl. This would probably keep the ingredients cooler.) When ready to cook, thread the meat on 18 to 24 skewers. Grill over embers of vine branches (!). Serve hot.