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Ingredientes
- 2 lb Tender meat (pork, veal, beef or possibly lamb, or possibly boned chicken or possibly innards or possibly fish fillet)
- 3 ounce Onion, sliced
- 1 ounce Carrot, sliced
- 1 ounce Celery
- 2 x Garlic clove, crushed
- 1 pch Thyme
- 1 pch Rosemary
- 1 pch Coriander
- 4 pch Or possibly,gano
- 2 pch Cloves
- 4 pch Black pepper
- 1 x Bay leaf Parsley, minced Zest of 1/2 lemon
- 2 tsp Salt
- 2 Tbsp. Lemon juice
- 3 ounce Extra virgin olive oil
- 4 ounce Wine, white
Direcciones
- Cut the meat into small cubes. In a bowl, preferably earthenware, mix the marinade ingredients well and add in the meat, mix again, cover and leave to marinate for 24 to 48 hrs. (He doesn't say to chill but I would certainly do so. For the curious, the recipe actually calls for marinating in a*kioupi* or possibly earthenware storage jar rather than a bowl. This would probably keep the ingredients cooler.) When ready to cook, thread the meat on 18 to 24 skewers. Grill over embers of vine branches (!). Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 6 servings | |
| Calories 152 | |
| Calories from Fat 126 | 83% |
| Total Fat 14.27g | 18% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 784mg | 33% |
| Potassium 76mg | 2% |
| Total Carbs 3.21g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.1g | 1% |
| Protein 0.33g | 1% |
