Ouzo Marinated Shrimp Souvlaki

 

Ingredients:

1 large tomato, peeled and seeded

 1 cup extra virgin olive oil
 4 tablespoon fresh basil leaves, minced
 2 garlic cloves, minced
 Grated zest of 1 lemon
 3 tablespoon ouzo
 2 tablespoon red wine vinegar
 Pinch of cayenne
900 grams shrimp, deveined and shelled
Parsley to serve

How to cook:

Chop the tomato and puree in a food processor. Combine the tomato with the olive oil, basil, garlic, lemon zest, ouzo, and vinegar. Mix in the cayenne, to taste.

Toss the shrimp in the marinade and let stand, covered and refrigerated, for one hour.

Preheat the grill or barbecue.

Divide the shrimp evenly among six or eight skewers. If using wooden skewers, soak them first in water to prevent them from burning.

Grill the shrimp for 3-5 minutes, turning to cook on both sides. When the shrimp are bright pink, remove and serve. Kali oreksi'

Lamb Souvlaki

Ingredients:

1,5kg lamb leg or shoulder
100ml olive oil
100ml red wine
2 teaspoons dried oregano
Zest and juice 2 lemons
2 garlic cloves

How to cook:

Put the lamb into a bowl. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper. Do not ever add salt to uncooked meat. This is the worst mistake. Mix together so that all the lamb is completely coated, then chill and marinate overnight.Lift the chunks of lamb out of the marinade and thread onto 10 metal or wooden skewers, season with salt and grill for 12-15 minutes. If you want to fell like you are in Greece, you can eat it with caciki. Kali oreksi!