Souvlakia (Greece)

This is a meal in great demand by tourists who visit Greece, together with the moussaka and Greek salad (horiatiki). It is so typical and topical that I had so far resisted offer the recipe but in order to complete the Greek cookbook for this blog let me comment on it. Visiting Greece and just feed oneself with the three recipes mentioned is a very poor background for a country that has a remarkable cuisine. If you have the opportunity to go to Greece, do not leave to dive in restaurant menus and in case of hesitation the best option is to ask mezze and get surprise with the variety of foods.

Ingredients:

Beef and lamb leg as number of diners (calculated 3.5-7 ounces per person)

Extra virgin olive oil

Lemon juice

Salt

Ground black pepper

Oregan

You can find recipes that use pork but is more orthodox to use lamb and specifically the leg. Should be cut in a square dices and put it aside to marinate as follows : get a casserole wide enough to allow deposited in the fund all dices of meat (not crowded). Poud oil until dices are covered, the juice of half a lemon, one teaspoon salt and a half or whole teaspoon black pepper, according to taste. Maintain the marinated meat in a couple of hours at room temperature unless it is summer and be advisable to place it in the refrigerator. After the time we puncture meat in metal spikes if we are going to make it grilled over charcoal (barbecue) or wooden skewers if we are going to cook over the grill pan. I recommend make souvlakia on coal if possible. Now it is simply to make fire and to give it back when we see that the exposed side is already cooked ( not burned!). It is usually served with tsatsiki sauce (see recipe in this blog) or lemon slices. Under no circumstances dice are inserted between pieces of meat onion or pepper.