In Greece there are two types of souvlaki (kebob). You can get the fast food sort from vendors on the street like a hamburger, or you can get the gourmet kind at sit down restaurants. This is my version, and hopefully it would be judged as the latter type rather than the former.

The secret to great souvlaki is in the marinade. It doesn’t hurt to start with a good cut of beef as well. Here is how to make my souvlaki - I’ve yet to serve it to anyone who doesn’t love it!
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