Souvlaki
In the version served in gastronomy, suwlakia consists of pieces of pork (kalamakia chirino) or chicken (kalamakia kotopulo), sometimes wrapped in slices of bacon (kotobeikon), skewered and baked on a grill. Served like gyros: on a plate or in a pita pancake, with tzatziki sauce, vegetables, etc.
Suwlaki (Greek: σουβλάκι suwlaki, plural: σουβλάκια suwlakia) – a popular Greek skewer-type meat dish, known in numerous varieties.
INGREDIENTS:
- 200g fatty shoulder or lean pork neck
- 87.5g olive oil
- 0.5 small lemons
- a few sprigs of fresh mint
- a few sprigs of fresh thyme
- a few sprigs of fresh oregano
- 0.5 teaspoon of sweet pepper
- NaNok 1 flat teaspoon of salt
- chili pepper or freshly ground pepper
- 25 ml dry white wine
- skewers
Preparation:
Before preparing the souvlaki, soak the skewers in water for at least an hour. Grate the zest of the scalded lemon into small pieces and add it to a large bowl along with the lemon juice. Wash the herbs, chop them and add them to the lemon juice. Add olive oil, dry white wine, sweet pepper, salt and chopped chili. Place aluminum foil on a deep baking tray or a deep, flat dish that will easily accommodate all the skewers and pour the marinade onto it. Cut the washed meat into thick slices. Divide each slice into 3-5 strips and thread them onto skewers with the shorter edge. Place the skewers on the marinade and turn them over from time to time. Marinate for at least 2 hours, or if possible, overnight in the refrigerator. If you don’t have the opportunity to prepare the marinade for souvlaki as in the photo and turn them regularly, throw pieces of chopped meat into a bowl and pour the marinade over them. Then, before frying, place the souvlaki on soaked wooden sticks.
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