Souvlaki

The Souvlaki was a success. I grilled the vegetables (onion, green pepper, and Portobello caps) on a separate skewer from the meat because I hate when the mushrooms mush. I oiled a baking tray with a mixture of olive oil, lemon juice, oregano, salt and pepper, rubbed the potato wedges in the herbed oil and baked at 350. I flipped them once to make sure both sides of the wedge were browned. The meat for the Souvlaki was marinated in the same mixture that I used on the potatoes, the only difference being I used fresh oregano and a crumbled bay leaf. I let the cubed sirloin marinate overnight. I cheated and bought whole wheat pitas, hit them with some spray olive oil and tossed them on the grill at the last minute, flipping once.

Huskies gave it rave reviews - Yukon set an all time record for dangling drool, my wife liked the dinner, and I didn’t feel nauseous as I did at Mike’s. I stole the recipe from Adventures in Greek Cooking: The Olive and the Caper by Susanna Hoffman. I found the book on Bobo’s table at a local market. I think I may send Mike a copy.