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Souvlaki Marinade

Prep Time 10 minutes
Total Time 10 minutes
Servings 12 (makes enough for 3-4 lbs meat)
Author Margaret Bose Johnson

Equipment

  • mini chopper, food processor, or blender or chop it all fine with a knife

Ingredients

  • 8 cloves garlic
  • 2 tablespoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground bay leaves or 2 large whole bay leaves, chopped
  • ½ teaspoon fine sea salt
  • ½ teaspoon pepper
  • 1 teaspoon honey
  • 1 tablespoon red wine vinegar
  • zest of one lemon (~1 tablespoon) preferably organic
  • juice of one lemon (~ ¼ cup/60ml) preferably organic
  • ¼ cup (60ml) olive oil

Instructions

  • 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 microplane zester, chop the rosemary finely and crumble the bay leaves. Combine everything well.
  • This makes a scant ¾ cup (175ml) of souvlaki marinade, enough to marinate 3 to 4 lbs (1.5-1.8kg) 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 prefered. Or brush vegetables or potatoes with the marinade before roasting or grilling.
  • To Make Kebabs: Marinate cubes of meat (pork or chicken 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.

Notes

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 flavour.
Marinate a whole pork loin roast overnight in a heavy ziptop bag with 3 to 4 tablespoons of the marinade and then roast it for a great flavour 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 high heat (400°F/200°C) 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.