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Nutrition Facts
Serving Size 1 (217g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 526
Calories from Fat 383		(72%)
Amount Per Serving		%DV
	Total Fat 42.6g	65%
	Saturated Fat 14.5g	72%
	Monounsaturated Fat 21.8g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 117mg		39%
Sodium 98mg		4%
Potassium 493mg		14%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 0.7g	2%
	Sugars 1.2g
Protein 31.0g		61%
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Greek Souvlaki

Recipe #110939 | 2¼ hours | 2 hours prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: CountryLady
Feb 11, 2005

This is posted in response to a request for "skewer" recipes. A real coincidence as this was being prepared on the food network by Nick Makris from Nick's Diner in Regina Sask - it looked SO GOOD I just had to post it. Use pork or lamb - serving with pita bread is optional but tzatziki is a must! Prep time includes a minimum of 2 hours for marinating.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs boneless leg of lamb or lamb shoulder or pork loin, cut into 1 inch cubes
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
coarse salt
freshly cracked black pepper

Directions

1
Combine olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper in a bowl& mix well.
2
Add meat, toss to coat, cover and refrigerate; marinate for a minimum of 2 hours but overnight for best results.
3
If using wooden skewers soak them in water overnight or for at least 2 hours.
4
Preheat the grill to medium high.
5
Thread meat evenly onto 4 skewers& season with salt and pepper.
6
Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7 minutes).
7
Serve with tzatziki sauce and pita bread.

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Featured Reviews for This Recipe

From: MarraMamba

On Sep 14, 2009

these are fantastic souvlaki! I made a bunch of them, marinated and then froze them in portions (not on skewers of course lol) all ready for when needed

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From: Vina

On Sep 15, 2008

Amazingly delicious and easy dish. I used boneless pork country ribs, simply because I was feeding a lot and the other cuts were way too expensive. When making for four, I will definitely try the lamb. Perfect blend of herbs, garlic, onion and the vinegar really helped create extra tenderness. I will use this recipe a lot. Thanks, CountryLady!

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From: Derf

On Mar 12, 2006

Wonderful flavours!! Did these for a luncheon and they were a big hit. I used precut lamb sold at our local meat shop. Marinated overnight it turned out lovely and tender. I cooked them in the oven this time and will look forward to summer to use the BBQ. Thanks for sharing a keeper!

2 people found this review helpful

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From: Mamabear

On Jul 1, 2005

This was a very enjoyable and easy recipe. I thought it had a bit to much vinegar in it but my husband and eldest daughter thought it was perfect. I will definitley make this again. Thank you.

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