The Daily Observer - - LIFE -

2 tbsp (30 mL) oregano, crum­bled 2 tbsp (30 mL) pa­prika 2 tsp (10 mL) thyme, crum­bled 1 tsp (5 mL) ground cumin 1 tsp (5 mL) gar­lic pow­der 1 tsp (5 mL) salt 1 tsp (5 mL) freshly ground pep­per

Com­bine all in­gre­di­ents. Store in an air­tight con­tainer in a cool dry place. Makes about 1/4 cup (60 mL). To Make Souvlaki: Stir Souvlaki Sea­son­ing Mix be­fore us­ing. To pre­pare mari­nade, com­bine 1 tbsp (15 mL), sea­son­ing mix, 2 tbsp (30 mL), fresh lemon juice and 2 tbsp (30 mL), olive oil in a heavy zip-lock plas­tic bag. Add cubed meat (pork, lamb or chicken), and squeeze bag to coat meat with mari­nade. Seal bag and place on a plate. Re­frig­er­ate, turn­ing bag oc­ca­sion­ally, for up to 24 hours. Soak bam­boo skew­ers in hot wa­ter for 30 min­utes. Re­move meat from mari­nade; dis­card mari­nade. Thread meat onto soaked skew­ers. Grill souvlaki skew­ers over medium heat on nat­u­ral gas bar­be­cue un­til meat is done.

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