Name: Marinated Souvlaki
Ingredients: 2 lb Tender meat (pork, veal, beef or lamb, or boned chicken or innards or fish fillet); 3 oz Onion, sliced; 1 oz Carrot, sliced; 1 oz Celery; 2 Garlic clove; crushed; 1 pn Thyme; 1 pn Rosemary; 1 pn Coriander; 4 pn Or,gano; 2 pn Cloves; 4 pn Black pepper; 1 Bay leaf; Parsley; chopped; Zest of 1/2 lemon; 2 ts Salt; 2 tb Lemon juice; 3 oz Olive oil; 4 oz Wine, white

On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood	Greek	Lamb/mutton, Greek	6	Servings

INGREDIENTS

2	lb	Tender meat (pork, veal, beef or lamb, or boned chicken or innards or fish fillet)
3	oz	Onion, sliced
1	oz	Carrot, sliced
1	oz	Celery
2		Garlic clove; crushed
1	pn	Thyme
1	pn	Rosemary
1	pn	Coriander
4	pn	Or,gano
2	pn	Cloves
4	pn	Black pepper
1		Bay leaf
		Parsley; chopped
		Zest of 1/2 lemon
2	ts	Salt
2	tb	Lemon juice
3	oz	Olive oil
4	oz	Wine, white

INSTRUCTIONS

Cut the meat into small cubes.  In a bowl, preferably earthenware, mix the
marinade ingredients well and add the meat, mix again, cover and leave to
marinate for 24 to 48 hours. (He doesn't say to refrigerate but I would
certainly do so.  For the curious, the recipe actually calls for marinating
in a *kioupi* or 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 hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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