Souvlaki is traditionally made over charcoals outdoors, and requires advance marinating and threading onto skewers - so it can be a wee bit of extra work.
I've simplified this just about as much as anyone can simplify it!
I don't relish dealing with raw meat. So, I usually buy "Country Style Ribs" for this dish - or else the pre-cubed and sliced varieties (depending on prices). If I buy the "Country Style Ribs" - I only have to make a few cuts to turn them from strips into the traditional cubes. If it's pre-cubed, all the work is already done : )
Once I have the cubes, I put them in a Zippered Freezer Bag with the Marinade, and toss them in the freezer (unless I'm using them the next day - in that case I toss them in the fridge, in a plastic box to prevent drips)
Then, the day before I want to use them, I bring them down to the Fridge and thaw 24 hours. Then, I remove the meat from the marinade and discard the marinade. I thread the cubes onto skewers, and then I grill on an electric indoor grill till well-done, about 20 minutes on my grill. (We live in a neighborhood where charcoal grilling is illegal - if you are able to charcoal grill, you can use the same recipe, just grill over your charcoals!)
1/2 cup Extra Virgin Olive Oil
1/2 Cup Lemon Juice
1 teaspoon Garlic Salt (or to taste)
3/4 teaspoon Dried Oregano
A Few Dashes of Pepper
Souvlaki may be served with the following:
Salad Made of Shredded Cabbage, Cilantro, perhaps some Lettuce, and Tomato
Tzatziki Sauce (Greek Yogurt Sauce)
French Fries (or Greek Style Oven Fries)
Pita Bread (purchased or Homemade)
Tip for Dining with Vegans or Vegetarians:
Make Manitarakia for Vegans!
Greek Tahini Sauce:
For Vegetarians, Halloumi Cheese, Sliced 1/4" thick (1 cm) and grilled is a great option.
This post is being shared on
What'd You Do This Weekend?
The Art of Homemaking Mondays
Tuesdays with a Twist