mediterranean · lunch

Marinated Souvlaki

Name: Marinated Souvlaki
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
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; 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; 4 pch Or,gano; 4 pch Or,gano

“Marinated Souvlaki might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and ketogenic recipe has 553 calories, 26g of protein, and 46g of fat per serving. For $1.97 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. A mixture of pch pepper, onion, carrot, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes. It is a rather inexpensive recipe for fans of Mediterranean food. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 51%. Users who liked this recipe also liked Souvlaki, Souvlaki, and Chicken Souvlaki.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Lambveal, beef or lamb, or boned2 lb
Onionsliced3 oz
Carrotsliced1 oz
Celery1 oz
Garlic clovecrushed2
Pch thyme1
Pch rosemary1
Pch coriander1
Pch cloves2
Pch pepper4
Bay leaf1
Parsleychopped6 servings
Lemon zestzest1 of
Salt2 tsp
Lemon juice2 tbsp
Olive oil3 oz
Winewhite4 oz
Pch organo4
Pch organo4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

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 (!).
2
Serve hot.