Vanadium

Souvlaki

• 3 lbs lean meat (lamb, pork, beef or chicken) cut into 1" cubes

Marinade

• 1/2 cup olive oil (we just use canola oil)
• 1 cup red wine, or red wine vinegar
• 1 cup lemon juice
• 2 garlic cloves minced
• 2 tsp. crushed, dried oregano
• Salt and Pepper

Sides

• Rice
• Tzatziki sauce
• Pitas
• Greek salad 
  • Tomatoes
  • Cucumbers
  • Feta cheese
  • Greek salad dressing

"Mix marinade ingredients in a glass bowl. Add meat and marinate covered for 3 hours or overnight in the refrigerator. Place meat on oiled metal (or water-soaked bamboo) skewers. Barbeque over medium heat brushing with marinade periodically. They also suggest brushing with lemon juice and sprinkling with oregano at the end but we've never bothered doing that. I do like to brush the meat with marinade quite frequently while I'm barbecueing it." ~Uncle Jim

For baking: Heat oven to 450°F. Cook souvlaki in its own juice for 20 minutes, then broil just until it's brown.

Serve with rice, pitas, tzatziki sauce, and Greek salad.