Greek Souvlaki

2 lb Beef,  lamb or chicken cut into 1″          

12 Cherry tomatoes or tomato 

1 ts Black pepper 

1 ts Oregano 

2 Cloves garlic, finely  

 6 tbspn Olive oil   

2 med Onions, quarted   

2 med Green peppers, cut into 1″   

12 Fresh mushrooms   

4 tbspn Lemon juice Salt to taste Skewers


This recipe takes two days. On the first day, prepare the meat and marinate. On the second day, prepare the veggies and cook. Place meat in a bowl. In a small bowl, combine black pepper, garlic and oregano and sprinkle mixture over meat. Mix well to coat. In a blender, combine lemon juice and olive oil and blend. Pour over meat, cover and refrigerate overnight. The next day, brush onions and green pepper with olive oil and sprinkle with salt and pepper to taste. Thread meat and veggies, alternating, on to skewers. Barbecue on grill, being careful not to overcook. Use remaining marinate to bush on while cooking. Before serving, sprinkle with salt and fresh lemon juice.  Can also prepare with must meat and no veggies.

Serve on a bed of rice pilaf with a side salad for a platted dinner or on pita bread with shredded lettuce, tomato slices and onion for a sandwich.  Dress both with Tzatziki sauce.


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