Marinated souvlaki

Yield: 6 Servings

Ingredients:

2 lb Tender meat (pork

Instructions:

veal -beef or lamb or boned -chicken or innards or fish -fillet) 3 oz Onion sliced 1 oz Carrot sliced 1 oz Celery 2 Garlic clove; crushed 1 pn Thyme 1 pn Rosemary 1 pn Coriander 4 pn Or gano 2 pn Cloves 4 pn Black pepper 1 Bay leaf Parsley; chopped Zest of 1/2 lemon 2 ts Salt 2 tb Lemon juice 3 oz Olive oil 4 oz Wine white Cut the meat into small cubes. In a bowl preferably earthenware mix the marinade ingredients well and add the meat mix again cover and leave to marinate for 24 to 48 hours. (He doesn't say to refrigerate but I would certainly do so. For the curious the recipe actually calls for marinating in a *kioupi* or earthenware storage jar rather than a bowl. This would probably keep the ingredients cooler.) When ready to cook thread the meat on 18 to 24 skewers. Grill over embers of vine branches (!). Serve hot.