posted by Lisa UK July 99
Souvlakia
2 lb. lean lamb, veal or pork fillet
1 flat teaspoon dried oregano
2 tbs. olive oil
12 bay leaves
juice of 1/2 a lemon
salt and pepper
Souvla, the Greek word for a skewer or spit, varies in length from the long metal rod used for roasting a sucking pig or the Easter lamb, to the small splits of bamboo used to spear small morsels of meat when Souvlakia are served as a meze (starter).
For a main meal, a metal skewer about twelve inches long , having a small ring at one end and a flat point at the other for spearing the meat, is used for this simple but very Greek method of cooking meat.
Grilled very quickly over a red hot charcoal fire they must be eaten very quickly or the meat will become tough and
leathery.
Allowing one skewer for each person cut the meat into small pieces the size of a walnut and thread onto the skewers with a piece of bayleaf in between each bit.
Leave about an inch of space at each end of the skewer
so they can rest on the grill.
Beat the lemon juice into the olive oil, season with salt and pepper and oregano and leave the souvlakia to marinade for at least half an hour.
Grill over a very hot fire turning constantly so that they become seared on the outside whilst still juicy on the inside.
Baste with the olive oil marinade also. Serve with lemon quarters to squeeze over the meat.