Grilled Souvlaki

One of my favorite memories of strolling along the streets of Athens was the smell of grilled meat and vegetables wafting from the souvlaki shops. Inside were open fire pits where men were turning long skewers packed with spicy meat over the coals. As the kabobs cooked, peppers and onions sizzled on iron plates next to the fire, waiting to be topped with fresh bread and seared meat. The streets were filled with places like this, and they were full of people, eager to feast on the fruit of the cooks’ labor. When I make kabobs at home, I always grill over an open fire, but they can also be cooked in an oven broiler. Be sure to cook some peppers and onions to serve alongside.

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Ingredients

Serves 6

Grilled Souvlaki:

• 1/2-pound ground lamb

• 1/2-pound ground beef

• 1 garlic clove, minced

• 1/2 cup red onion, finely chopped

• 2 tablespoon fresh parsley, minced

• 2 teaspoon sumac (optional)

• 1 1/2 teaspoon kosher salt

• 1 teaspoon fresh mint, finely chopped

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon hot paprika

Process 

Heat a grill to medium high heat. Alternatively, you can heat the broiler. In a bowl, combine all ingredients. Divide mixture into 6 portions. Starting about 1” from the sharp end of a metal skier, form the meat around the skewer into a sausage shape, about 4 inches long. Flatten the meat against the skewer to secure it. Place the skewers on grill and cook about 4 minutes. 

Turn and cook another 3-4 minutes, or until kabob is no longer pink in the center. If cooking in the broiler, place skewers on a broiler pan and place on oven rack six inches below heating element. Cook for 6 minutes, then turn each skewer and cook an additional six minutes, until meat is no longer pink in the center. Serve hot.