Preparation:
Method 1: (Quick and easy) Thread the meat lengthwise on 8" round or flat cane (bamboo) skewers. Grill over hot coals or griddle until thoroughly cooked, then sprinkle with salt and pepper and dip quickly into lemon juice. Crush oregano over the meat.
Method 2: (Takes longer, tastes better) Make up a marinade of lemon juice and good quality olive oil, oregano and/or thyme, pepper, crushed garlic and maybe a little dry white wine. Marinate the meat overnight, then grill until just cooked, not dry. Eat as is, straight from the skewers, or remove meat and serve in pita bread pockets, with tomato wedges, onion slices, and Tzatziki, with salt and additional freshly ground black pepper.
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We use flat pita, kind of like a tortilla. Brush with olive oil and grill on both sides until warm. I like mine crisp so I grill a little longer. Place the meat, onion, tomato and tzatziki on the pita and fold it over.
Don't know if you've got this type of pita where you ar |
