Trim meat of all fat and cut into 1 inch cubes. Place in a bowl with half
of the Greek Marinade and turn to coat. Cover and refrigerate 2 to 3
hours or overnight, turning occasionally.
Place vegetables in a bowl with the rest of the marinade and refrigerate
2 to 3 hours or overnight.
Place the meat on skewers, alternating pieces with the marinated
vegetables. Grill over hot coals.
NOTE: Souvlaki may also be prepared with boneless, skinless chicken
breasts.
Category
Greek HERB BLEND
GREEK SALAD DRESSING BLEND
Grilling
Kabobs
Meats
Pork
Servings
Makes 6 servings
Author
- 2 lb boneless leg of lamb, top sirloin or pork tenderloin
- 6 cherry tomatoes
- 6 mushrooms
- 1/2 green bell pepper, cut into 6 pieces
- 1/2 red bell pepper, cut into 6 pieces
- 1/2 yellow bell pepper, cut into 6 pieces
- 1 small zucchini, cut into 6 pieces
- 1 medium onion, cut into chunks
- 1 recipe Greek Marinade