Ok, this isn’t an authentic souvlaki recipe. But my family enjoys it. Sometimes I cut the meat into cubes and skewer, but more often than not I just do the roast whole. I usually forget to get the roast out of the freezer in time to marinade over night, so it usually only marinades from morning to late afternoon. Either way is yummy.
Marinade (also makes a good salad dressing):
3 T olive oil
3 T red wine vinegar
1 clove garlic minced (very fine for dressing)
1/2 t oregano
salt and pepper
I usually use a shoulder roast, they cook up so nice and tender. Mix the ingredients and pour over roast. Refrigerate and turn roast occasionally.
Roast, whole, at 350 F for about 35 minutes a pound -time will depend on whether your roast is boneless or not. Use your thermometer to 165F
For kebabs, you can broil 5 minutes a side, or in the 350F oven until done (sorry I have forgotten how long, but not long if the meat is cubed)
Leave a Reply