SOUVLAKIA (Greek kabobs) Recipe
3 pounds lean pork, turkey breasts or chicken breasts (boneless/skinless) cut into 1 or 1 Â½ inch cubes
(allow 1/3 pound meat per person)
1 cup olive oil
Â¼ cup fresh squeezed lemon juice
1 tablespoon Greek oregano/or plain oregano
Â½ tablespoon salt
2 teaspoon garlic powder
2 teaspoon black pepper
Place the oil, lemon juice, oregano, salt, garlic powder, pepper in a large bowl; using a wire whip, stir until salt is dissolved.
Place meat in a heavy duty plastic bag. Pour the marinade into the bag, seal tightly, and put in the refrigerator.
(Turn the bag occasionally to ensure proper distribution of the marinade into the meat. Marinate pork 24 hours. Poultry requires about 12 hours to marinate.
Remove meat from marinade and drain briefly (discard marinade). Thread several pieces of meat on each skewer.
Grill kabobs over low heat.Â So good!
I had a skewer with breakfast and paired with black and blue berries.Â It was a different but tasty breakfast.