“It was only a sunny smile, and little it cost in the giving, but like morning light it scattered the night and made the day worth living.” –F. Scott Fitzgerald
Recipe and photo from: http://www.saltlakegreekfestival.com
Marinate meat in either red wine or lemon juice, olive oil, and oregano for several hours before grilling, reserve marinade. Slip chunks of meat onto 8-inch skewers, alternating onion, tomato, or pepper between each piece. Use about 5 chunks of meat per skewer. Season with salt and pepper. Brush with marinade and broil 8 inches from heat, or barbecue over slow-burning coals. Brush with marinade several times during cooking.
Serving suggestions: Serve with warm pita bread and generous dollops of tzatziki sauce.
- About 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- pinch of sal
- About 2 lbs of meat (chicken, pork or steak) cut up into bite-sized pieces
- 1 (6 ounce) container plain Greek-style yogurt
- 1/2 cucumber – peeled, seeded, and grated
- 1 tablespoon olive oil
- 2 teaspoons white vinegar
- 1 clove garlic, minced
- 1 pinch salt
- wooden skewers
- Combine oil, lemon juice, garlic, oregano, and salt in a large Ziploc bag. Add the meat, squeeze out excess air, and seal the bag. Put in refrigerator to marinate for about 2 hours.
- Mix the yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl and then refrigerate for a couple of hours.
- Preheat an outdoor grill and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
- Remove chicken from marinade and thread onto the soaked skewers. Discard all unused marinade.
- Cook the skewers on the heated grill, turning frequently until browned on all sides and meat is done, about 8-10 minutes per side. Serve with sauce.