Souvlaki Marinade
Ingredients
8 cloves garlic
2 tablespoons dried oregano
1 teaspoon dried rosemary
1 teaspoon sweet paprika
1/2 teaspoon ground bay leaves or 2 large whole bay leaves, chopped
1/2 teaspoon fine sea salt
1/2 teaspoon pepper
1 teaspoon honey
1 tablespoon red wine vinegar
zest of one lemon (1 tablespoon)
juice of one lemon (1/4 cup)
1/4 cup olive oil
Directions
Place all the ingredients except the oil into a mini chopper, food processor, or blender. Grind until everything is roughly chopped.
Drizzle in the oil and grind to a coarse purée.
Alternately, press the garlic in a garlic press or grate it on a micro-plane zester, chop the rosemary finely and crumble the bay leaves. Combine everything well.
This makes a scant 3/4 cup of Souvlaki marinade, enough to marinate 3 to 4 lbs of cubed meat. If using less meat, any leftover unused marinade will keep up to 2 weeks in the refrigerator.
Use the marinade on whatever meat you are serving. Cut the meat into desired pieces and toss it with enough of the marinade to coat the pieces well. Cover and refrigerate for 2-3 hours (up to 24 hours), then cook the meat as preferred. Or brush vegetables or potatoes with the marinade before roasting or grilling.
To Make Kebabs: Marinate cubes of meat (pork, chicken, or lamb work well) in the Souvlaki marinade. Thread the meat pieces onto skewers (can alternate with chunks of onions, peppers, cherry tomatoes, or zucchini), and grill until nicely browned and cooked through.
Souvlaki marinade works well on cubed meat for kebabs, but also on chicken pieces or pork chops for grilling, or on ribs, or whatever cuts of meat you would like to infuse with this fresh Greek flavor.
Marinate a whole pork loin roast overnight in a heavy zip top bag with 3 to 4 tablespoons of the marinade and then roast it for a great flavor and moist meat.
Brush racks of ribs with the marinade, then put the into a baking dish, cover with foil, and bake on low heat for 3 to 4 hours. Then uncover, brush with more marinade, turn up the heat and roast until browned. Delicious.
Also works great to make Greek roasted potatoes. Toss potato cubes with some of the marinade and then roast at 400°F until tender.
*Leftover marinade can be frozen, or combined with meat (pork chops or chicken thighs are great) and frozen in bags, ready to thaw and cook when needed.
