Posted by: Lisa UK 07-08-99 3:23 PM


2 lb lean lamb, veal or pork fillet
12 bay leaves
1 flat teaspoon dried oregano
2 tbs olive oil
Juice of 1/2 a lemon
Salt and pepper

Allowing one skewer for each person, cut meat into small pieces, about the size of a walnut. Thread onto skewers with a piece of bay leaf in between each bit. Leave about an inch of space at each end of skewer so they can rest on grill.

Combine remaining ingredients and pour over skewers; leave souvlakia to marinade for at least half an hour.

Grill over a very hot fire turning constantly so that they become seared on outside while still juicy on inside. Baste with olive oil marinade also.
Serve with lemon quarters to squeeze over meat.

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