The John P Metal Art Blog

In Greece there are two types of souvlaki (kebob). You can get the fast food sort from vendors on the street like a hamburger, or you can get the gourmet kind at sit down restaurants. This is my version, and hopefully it would be judged as the latter type rather than the former.

The secret to great souvlaki is in the marinade. It doesn’t hurt to start with a good cut of beef as well. Here is how to make my souvlaki, I’ve yet to serve it to anyone who doesn’t love it:

Step 1: Mix the Marinade
Ingredients:

Freshly squeezed juice from 2 large lemons

1 cup of balsamic vinaigrette dressing (I find Newman’s Own to be the best)

1/2 cup extra virgin olive oil

Fresh ground pepper and salt to taste

2-3 tablespoons of Oregano

Step 2: Prep the Meat

I recommend a Top Sirloin that is 1.25 to 1.5 inches thick. You might have to ask the butcher to cut it for you.

If using pork, make sure they are thick butterfly chops.

Cut the meat into cubes about 1.5 inches thick.

Place all the meat in a bowl, pour in the marinade and put it in the fridge to soak for at least 2 hours.

If you have a vacuum packing machine its fantastic for marinating the meat. 30 minutes in a vacuum packed container is all you need.

Step 3: Prepare Bell Peppers and Onions

I normally use 3 bell peppers and 1 onion.

Colored peppers tend to give a sweeter flavor, though green ones are much less expensive

Vidalia onions are generally more tasty than plain white onions.

Peppers and Onions need to be cut into pieces that are about 1 inch square.

Step 4: Skewer it and Grill it!

Alternately skewer the meat and vegtables.

Grill till your hearts content!

I hope you enjoy it. Don’t forget to come back and post a comment to let me know how you like it!

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This entry was posted on Friday, July 7th, 2006 at 11:12 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.