Vancouver Sun

SOUVLAKI SEASONING MIX

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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

1. Combine all ingredient­s. Store in an airtight container in a cool dry place. Makes 1/4 cup (60 mL).

2. For 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-locking plastic bag. Add cubed meat (pork, lamb or chicken) and squeeze bag to coat meat with marinade.

3. 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 skewers and grill over medium heat on natural gas barbecue until meat is done.

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