Recipe by Anthony Gougoutris
Souvlakia is to Greeks what hot dogs is to America. In almost every greek party in the summer months, this is the staple. My family and I really enjoy it!
Top Review by The Great Googilymoogily
Couldn't get lamb on short notice so I subbed out chicken breast and used a a nice white wine (Australian Viogner/Pinot Gris) instead of the burgundy but kept everything else the same and it was fantastic. Next time I will try with lamb!
- 5 lbs boneless leg of lamb
- 1 cup extra virgin olive oil
- 1⁄3 cup fresh lemon juice
- 1⁄2 cup good Burgundy wine
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- 2 bay leaves
Directions See How It's Made
- Cut lamb into 1-1/2" cubes, trimming the fat.
- Combine all of the ingredients in a gallon"zipper" bag.
- Shake well to combine.
- To achieve the best flavor, marinate 24 hours in the refrigerator, shaking a few times.
- Put lamb on metal skewers with each chunk touching, but not tightly.
- This will taste best on a good, hot charcoal fire.
- Turn often on the grill, and they should be done in about 15-20 minutes.
- Dont put vegetables in between the meat, as they just do not grill well together.
- Please use a good burgundy or full bodied red wine, that you would enjoy drinking by itself, not that stuff they call"cooking wine".