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This souvlaki is basically a shish kebab without the, you know, pesky parts - the onion, green pepper, mushroom - the stuff kids don't always like. You can make souvlaki with boneless lamb, pork, beef, chicken or even turkey thighs.
- 1 kg boneless meat , cut into 1-in. cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp dried oregano , crumbled
- 1 garlic clove , squished
- bay leaves , (optional)
- salt , to taste
- In zip-top bag, combine the cubes of meat with the olive oil, lemon juice, oregano and garlic. Stir to mix, then press as much air as possible out of the bag, and zip the top shut. Refrigerate for at least 4 hours (or as long as overnight), turning and smushing the bag occasionally to keep everything marinating evenly.
- Remove the meat from the marinade and have your child thread the chunks onto bamboo or metal skewers, alternating with pieces of bay leaf. This is fun and adds flavour, but the bay leaves can be omitted if anyone finds them creepy.
- Sprinkle lightly with salt, and grill on a barbecue or under the broiler element of the oven, turning once or twice and basting with the marinade, until the meat is done the way you like it. Pork, chicken and turkey should be cooked thoroughly, but lamb and beef may be served while still a little pink inside.
- Serve with warmed pita bread and tzatziki. Oh, and don’t eat the bay leaves. Well, you can, but they’re not very good.