Souvla

Make cuts into each piece of meat so that they cook more easily inside and out. (This is especially important for larger pieces or those which are boneless). Rub them with the lemon and oil and sprinkle with the oregano and thyme pushing as much as possible into the cuts you made earlier. Put the meat into a glass or plastic bowl and keep covered for at least two hours.

Then add the salt and pepper and place the meat on the skewers being careful not to pack too tightly and remembering to place a bay leaf between each piece.

Place the skewers close to the coals for the first 10 minutes so that the outside of the meat begins to harden. This will also keep the inside of the meat juicy. Then, move the skewers further away from the coal and leave in place for one to one and a half hours, turning constantly (there are battery-operated gadgets perfect for this purpose).

If you like, throw the rosemary or fresh bay stalks onto the coals for the meat to take on a more pleasant aroma

Ingredients:
1 ½kg (approximately) of meat (lamb or pork) for each skewer (usually neck or shoulder), cut into pieces of about 5-8cm
2-3 cloves of garlic, cut length wise
The juice of ½ a lemon
1 handful of finely chopped fresh oregano mixed with thyme leaves
6 bay leaves
4 tbsps of olive oil
Rough salt and ground pepper
Rosemary or fresh bay stalks for the charcoal (optional)

Chicken souvla: This is made in the same way as lamb souvla except the chicken is cut into larger pieces and cooked faster (for about 40 minutes).

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