Recipe for Marinated Souvlakia 
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Yield:
1
Ingredients:
Amount Ingredient
1 kg (2 1/4 lb) tender meat (pork, veal, beef or lamb, or boned chicken or innards or fish fillet)
75 gm (2-3 oz) onion, sliced
30 gm (1 oz) carrot, sliced
30 gm (1 oz) celery
4 x cloves of garlic, crushed
1 pch thyme
1 pch rosemary
1 pch coriander
4 pch rigani (Greek wild oregano), or regular oregano
2 pch cloves
4 pch black pepper
1 x bay leaf
1 x little chopped parsley
1 x zest of 1/2 lemon
4 x dessertsp (a little smaller than a teaspoon) salt
1 x juice of 1-2 lemons
75 gm (2 tblsp or so) oil (olive oil)
Instructions:
Instructions: Cut the meat into small cubes. In a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. (He doesnt say to refrigerate but I would certainly do so. For the curious, the recipe actually calls for marinating in a _kioupi_ or earthenware storage jar rather than a bowl. This would probably keep the ingredients cooler.) When ready to cook, thread the meat on 18 to 24 skewers. Grill over embers of vine branches (!). Serve hot.

Note:
Rebetes is difficult to translate. Suffice to say that it denotes persons with a lifestyle that includes enjoying the drinking of ouzo and eating of accompanying hors doeuvres. For more information, refer to

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