SOUVLAKI

As we mentioned in our first Greek blog post, our tour guide in Athens was insistent that gyro is never made with lamb - only chicken or pork. The same might be said about Souvlaki - the delicious skewered meat that you will find all over Greece - where the first choice would be pork, followed by chicken or beef -- and maybe lamb as the last option. Here's a take on souvlaki that you might enjoy.

INGREDIENTS

• 10 peeled garlic cloves
• 2 TBS dried oregano (Greek oregano, if you have it)
• 1 tsp dried rosemary
• 1 tsp sweet paprika
• 1 tsp each Kosher salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1/4 dry white wine
• Juice of 1 lemon
• 2 bay leaves
• ​2 1/2 lbs boneless chicken (breast or thighs) or pork tenderloin cut into 1 1/2 inch cubes

PROCESS

• Place everything except the bay leaves and meat into a blender or food processor and pulse until well combined
• Place meat and bay leaves into a large bowl, pour in marinade, and stir well. Cover and refrigerate for at least 2 hours or overnight.
• If using wooden skewers, soak in warm water for 30-45 minutes,
• Thread marinated meat onto skewers and grill over medium-high heat, turning so they brown evenly on all sides and are cooked through.
• Serve with a side of french fries and Tzatziki.
• Alternatively, as a street food, it can be wrapped in warm pita bread spread with Tzatziki. Add french fries (yes - french fries), sliced onion, sliced tomato, and Kalamata olives if you like.