In Greek: σουβλάκι, pronounced soov-LAH-kee
This recipe is for larger skewers of chicken, pork, and lamb, with vegetables. The meat can be cut into smaller pieces for small skewers, to make pita wraps. These larger colorful skewers are a great choice for family cookouts or outdoor parties. They are easy to make and delicious to eat.
- 2 1/5 pounds of boned chicken breasts, cut in 1 1/2-inch chunks
- 2 1/5 pounds of pork butt, cut in 1 1/2-inch chunks
- 2 1/5 pounds of boned leg of lamb, cut in 1 1/2-inch chunks
- 3 tablespoons of Greek oregano (rigani)
- 3 teaspoons of salt
- 1 teaspoon of pepper
- 6 tablespoons of olive oil
- 1 tablespoon red wine vinegar
- sweet red pepper, stem and seeds removed, cut in chunks
- green bell pepper, stem and seeds removed, cut in chunks
- white onion, cut in wedges
- tomato, cut in wedges (or cherry tomatoes, cut in half)
- 3 tablespoons of olive oil
- juice of 1 lemon
Rinse the pieces of meat thoroughly (separately) to remove any debris, and drain for 15 minutes.
Combine the oregano, salt, and pepper in a small bowl. Transfer the meat to separate bowls. Sprinkle the meat with the seasonings (the pork needs a little more than the chicken and lamb). Add 2 tablespoons of oil to each bowl of meat, and 1 tablespoon of red wine vinegar to the pork. Use hands to mix and coat all pieces of meat.
Thread skewers – one type of meat on each skewer (I use 12″ metal skewers):
- Put two pieces of meat on the skewer and slide down to 2 inches from the handle end of the skewer.
- Add a vegetable piece, another piece of meat, and continue, alternating vegetable pieces, until within 2 inches of the end of the skewer.
- A piece of meat goes on last.
- Use the meat to hold the vegetable pieces firmly so they don’t fall off during cooking.
Cover and refrigerate skewers for at least one hour before cooking. (They can be marinated as long as 24 hours before cooking.)
Mix 3 tablespoons of olive oil with the lemon juice and brush the skewers just before cooking.
Grill over medium coals and brush with oil and lemon mixture a couple of times while cooking. The chicken will cook the fastest, then the lamb, and the pork will take the longest to cook thoroughly.
Serve with any remaining oil and lemon mixture on the side.
Yield: serves 8-10