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.
Step 1: Mix the Marinade
- Freshly squeezed juice from 2 large lemons
- 1 cup of balsamic vinaigrette dressing (I find NewmanÃ¢â‚¬â„¢s Own to be the best)
- 1/2 cup extra virgin olive oil
- Fresh ground pepper and salt to taste
- 2-3 tablespoons of Oregano
Step 2: Prep the Meat
- I recommend a Top Sirloin that is 1.25 to 1.5 inches thick. You might have to ask the butcher to cut it for you.
- If using pork, make sure they are thick butterfly chops.
- This also works perfectly with Chicken if that is your preference.
- Cut the meat into cubes about 1.5 inches thick.
- Place all the meat in a bowl, pour in the marinade and put it in the fridge to soak for at least 2 hours.
The added benefit is that you can use the FoodSaver to pack up all your leftovers and keep them fresh for about 5 times as long as just putting them in the fridge.
Step 3: Prepare Bell Peppers and Onions
- I normally use 3 bell peppers and 1 onion.
- Colored peppers tend to give a sweeter flavor, though green ones are much less expensive
- Vidalia onions are generally more tasty than plain white onions.
- Peppers and Onions need to be cut into pieces that are about 1 inch square.
Step 4: Skewer it and Grill it!
- Alternately skewer the meat and vegtables.
- Grill till your hearts content!
I hope you enjoy it. Don’t forget to come back and post a comment to let me know how you like it!