Kittencal's Greek Souvlaki (Pork Or Lamb)
Created by KittenCal on September 6, 2011
- Servings: 5-6
- Prep Time: 24h
- Cook Time: 8m
- Recipe #97
Ingredients
- 2 pounds leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)
- 1 cup dry red wine (do not substitute red wine vinegar use only red wine)
- 1/2 cup olive oil (more to baste the vegetables)
- 1/4 cup fresh lemon juice
- 1-1/2 tablespoons honey (no substitutes, the honey works as a tenderizer)
- 6 garlic cloves, minced (the more the better!)
- 2 tablespoons dried oregano (rubbed between fingers to release the flavors)
- 2 teaspoons seasoned salt or white salt
- 1 teaspoon fresh ground black pepper, can use more
- Large white button mushrooms
- Large cherry tomatoes
- 2 large red onions, cut into 8 pieces
- 10-12 wooden bamboo skewers (soaked in water for 30 minutes or more before threading, you might use less than 10 skewers)
How to Make
-
Step 1: In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
-
Step 2: Place the lamb or pork in a large glass bowl.
-
Step 3: Pour the wine sauce over the meat; toss to coat well.
-
Step 4: Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
-
Step 5: Before starting to grill make certain to soak the wooden skewers in water for 30 minutes or more before threading.
-
Step 6: Lightly oil the grill and preheat.
-
Step 7: Remove the lamb from the marinade (discard marinade).
How to Make
-
Step 8: Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire using as many cherry tomatoes and mushrooms as you like).
-
Step 9: Brush only the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
-
Step 10: Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned, pork will need a longer cooking time)