Souvlaki

Some call them kebabs, but I used a Greek recipe, so I call them souvlaki. I liked them quite well, and, judging by the fact that 7 people ate like 25 skewers, I'd say they were well-received.

I don't have the "after" picture, because I forgot to take it... we were pretty hungry.

Souvlaki Recipe - Greek Meat and Vegetable Kebabs

Ingredients – makes 6 – 8 kebabs
Marinade

* 1kg cubed meat lamb, beef, chicken, pork, or shrimp
* ½ cup olive oil
* 2 lemons - about 4 tablespoons juice
* 1/8 cup red wine vinegar + 1/8 cup water (to make 1/4 cup liquid)
* 2 tsp dried oregano
* 1 tsp dried thyme
* 1 tsp garlic powder
* 1 tsp garlic powder
* Salt and pepper

Vegetables for the kebabs

* Onions – cut into quarters
* Peppers – chopped into chunks
* Cherry tomatoes – used whole

Method

1. Whisk the olive oil, lemon juice and wine together then add the herbs, garlic and onion and put the mixture into a gallon size ziploc bag. Putting some marinade aside to coat the cooked kebabs if desired. Add the meat cubes to the marinade and mix together well, ensuring the meat is well and evenly covered.
2. The meat needs marinating for at least two hours, but it is best if left overnight
3. Either metal or wooden skewers can be used, but the wooden ones need soaking for at least half an hour before they are used. This prevents them from burning.
4. Remove the meat from the marinade, the remaining marinade may be kept for basting during cooking but it must then be thrown away.
5. Make up the kebabs with an alternate piece of meat and vegetable. Making them all up the same makes them look more attractive on the serving dish.
6. The kebabs may be baked in the oven or grilled.
7. Cook thoroughly and evenly turning them over regularly throughout the cooking time.
8. Brush with the reserved marinade that hasn't been in contact with the raw meat.