Recipe by breezermom
This is a very common dish in Greece, and is usually made with lamb. However, feel free to substitute pork or chicken, as they go well with the marinade too. You can also add some onion and other vegetables on the skewer if you'd like! Serve this with tzatziki sauce, pita bread and a delicious greek salad! Note: Prep time does not include marinating time!!
Top Review by Deantini
I cut the recipe back by 1/2 and I used pork roast cut into cubes and let it marinate for a good 20 hours. I cooked the cubes on a hot pan to get them crispy souvlaki-style as opposed to placing them on skewers in the oven. I did not make the sauce for basting since I wasn't going to baste. The marinate left on the cubes after marinating was plenty for cooking. The flavour was just fantastic and I will for sure make this dish again.
- 6 lbs leg of lamb, cut into 1-inch cubes
- 1 1⁄2 cups extra virgin olive oil
- 1 cup Burgundy wine or 1 cup dry red wine
- 2⁄3 cup lemon juice
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon dried oregano, leaves not powdered
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Combine all ingredients except lamb in a large bowl; stir with a wire whisk. Add lamb, stirring gently to combine. Cover and marinate in the refrigerator at least 8 hours, up to 24 hours.
- Remove lamb from marinade, reserving marinade. Set meat aside.
- Place marinade in a saucepan, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and set aside.
- Place lamb on metal skewers; grill over medium coals or broil 4 to 6 inches from heat 8 to 10 minutes on each side or to desired degree of doneness, basting frequently with marinade.