Recipe - Marinated Souvlaki

2 pound Tender meat (pork, veal,
beef or lamb, or boned
chicken or innards or fish
fillet)
3 ounce Onion, cut or sliced up
1 ounce Carrot, cut or sliced up
1 ounce 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 One half lemon
2 teaspoon Salt
2 tablespoon Lemon juice
3 ounce Olive oil
4 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini