Marinated Souvlaki
By: Thibeault's Table
Published: Tuesday, December 15, 2009 - 2:04pm

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

1 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.