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Also known as shish-kebob, this tasty treat of meaty morsels is the mother of fast food. In Athens and other major cities the world wide, it can be found sold from street carts galore. The secret is in the marinade. Serve these at your next party to wow the crowd.

Makes 8 4-inch skewers

1/4 cup olive oil

1/4 cup red wine

2 tablespoons fresh lemon juice

1 tablespoon dried Greek oregano

4 cloves of garlic, crushed

1 pound trimmed pork cubes (about 1 inch pieces)

Sea salt and freshly ground black pepper


In a large glass bowl, whisk the first 5 ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours or overnight.

If using wooden skewers, soak these in a shallow pan filled with water while the meat marinates.

Heat the grill to medium high. Thread the meat on to the skewers, allowing enough at the bottom to be able to turn the skewer. Season the pork with salt and freshly ground black pepper.

Grill over medium high heat for about 10 minutes, turning occasionally until they are cooked through.

The post Souvlaki – the Secret’s in the Marinade appeared first on The National Herald.

Source: The National Herald
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