Grilled Lamb Souvlaki, or any souvlaki recipe, reminds me of my time in Greece. I am often inspired to cook by memories of my own travels and I have many from the beautiful, sun-drenched islands of Greece. It was a culinary adventures like I had never experienced.
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At that time I was introduced to traditional Greek dishes I had never heard of thanks to our tiny book, a Berlitz Eurpoean Menu Reader. We tried moussaka, souvlaki and calamari in outdoor cafes listening to live music. We devoured Greek summer salads with creamy feta cheese and learned to love those salty kalamata olives. I remember being shocked as a ladle of olive oil was poured over my souvlaki before being handed to me; and then pleasantly surprised at how delicious it was. And I vaguely remember the ouzo.
People often give me food related gifts and the unique skewers in this photo are one of those gifts. You can make a gorgeous platter using straight metal skewers or bamboo skewers but if you have something more interesting this is the time to use them.
No matter what meat you buy, go for quality. With only a few ingredients in this recipe you want to make them all count. For an everyday meal I use bottled lemon juice (I live in the north, what can I say). For company, fresh lemon is essential for the amazing taste of souvlaki so you must serve real lemon wedges. The oregano should be the dried variety as fresh oregano has the wrong taste. However, in the summer when I have fresh oregano growing in my garden I definitely use a generous bunch to garnish the platter for a gourmet presentation.
Host a fun Greek night and include a platter of skewered meat garnished with lots of fresh lemon. Serve calamari, homemade tadziki and lemony hummus, a big Greek Summer Salad and your favourite vegetables. The ouzo is optional.
I mostly drink wine but when in Greece you must do as the Greeks so I drank ouzo out of a highball glass with water. We would bang the bottom of the glass on the table, shout “yamas” and drink up. I’m sure I sipped but like I said, I vaguely remember the ouzo.
Cheers to a fun dinner with friends and check out this post if you are inspired to start your own Gourmet Dinner Club. Let me know what you served at your dinner party.
From time to time I write a guest post for my friend Sue over at Travel Tales of Life. Here is a link to the one I wrote about our trip to Mykonos and it includes the nude beach story.
|2 lbs lamb or pork, cut into cubes|
|1/2 cup olive oil|
|1/4 cup lemon juice|
|1 tsp salt|
|1/2 tsp pepper|
|1 tsp dried oregano|
|1 lemon cut into 8 wedges|
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