Title: Marinated Souvlaki
Categories: Lamb Greek
Yield: 6 Servings
| 2 | lb | Tender meat (pork, veal, beef or lamb, or boned chicken or i |
| 3 | oz | Onion, sliced |
| 1 | oz | Carrot, sliced |
| 1 | oz | Celery |
| 2 | | Garlic clove; crushed |
| 1 | pn | Thyme |
| 1 | pn | Rosemary |
| 1 | pn | Coriander |
| 4 | pn | Or,gano |
| 2 | pn | Cloves |
| 4 | pn | Black pepper |
| 1 | | Bay leaf |
| | | Parsley; chopped |
| | | Zest of 1/2 lemon |
| 2 | ts | Salt |
| 2 | tb | Lemon juice |
| 3 | oz | Olive oil |
| 4 | oz | Wine, white |
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.