souvlaki | meat kabob
Marinate meat in either red wine or lemon juice, olive oil, and oregano for several hours before grilling, reserve marinade. Slip chunks of meat onto 8-inch skewers, alternating onion, tomato, or pepper between each piece. Use about 5 chunks of meat per skewer. Season with salt and pepper. Brush with marinade and broil 8 inches from heat, or barbecue over slow-burning coals. Brush with marinade several times during cooking.Serving suggestions: Serve with warm pita bread and generous dollops of tzatziki sauce.
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