Mouth watering chunks of marinated lamb, grilled on a skewer. A perfect party or picnic dish that will win rave reviews.
Greeks traditionally use a leg of lamb that has been deboned and cut into hefty cubes. Have your butcher remove the bone for you or buy a boneless one on sale. If using beef, be sure to use a cut suitable for grilling.Susan Tweeton
- 2 pounds lean, boneless lamb, pork, or beef cut in 1½-2” chunks
- 1 cup dry red or white wine
- 2–4 garlic cloves, minced
- 1 tablespoon oregano
- ½ cup olive oil
- Juice of one lemon
- 1 teaspoon salt
- Pepper to taste
- Bell peppers, mushrooms, onions, and cherry tomatoes as needed
- Combine wine, garlic, oregano, lemon juice, salt, pepper, and olive oil in large non-metallic bowl or pan.
- Add meat and stir.
- Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
- Stir the mixture several times during the marinating period.
- Thread the chunks of meat onto long skewers.
- The vegetables may be grilled on separate skewers or alternated with meat.
- Grill over medium heat, turning once, until tender but still a bit pink on the inside.
- Baste with marinade if desired. (Bring marinade to a boil and cook a few minutes before using as basting sauce.)
Serve with plain, unsweetened yogurt or Tsatziki.
Note: Marinade may also be used with lamb chops, pork chops, steak, or any meat suitable for grilling. Use white wine when marinating pork, chicken, or turkey.