Greek Easter – Souvlaki

1. 16 Place wooden skewers in cold water to make it easier to pull the meat from the skewer.

2. cut the meat into small cubes (see tip).

Squeeze the juice of one lemon and mix it with the salt, garlic, oregano and oil. Mix the marinade with the meat and let it marinate for 1 hour with the lid closed.

Drain the meat in a sieve or dry it if necessary.

Put about 6 to 8 small cubes of meat on wooden skewers. 5.

5. either grill on charcoal or electric grill for 2 minutes on each side. Or place the skewers on a tray lined with aluminum foil and grill under the heated oven grill or in the oven heated to the highest setting for 5-6 min.

Season the souvlaki with salt and pepper and serve together with enough lemon quarters.

Tip From the butcher cut about 500 g of boneless pork neck into 2-3 cm thick chops, then the meat is quickly cut into small cubes.

Serve with bread and herb salad.

Nutritional values: per unit 390 Kcal, 31 g fat

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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