Croatian Souvlaki Skewers

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Buon Giorno, Ladies and Gentlemen,

Firstly, Croatia is Greece´s  neighbor, and they share  the Adriatic Sea. Thus, with this in mind, their cuisines have their strong similarities, especially in southern Croatia on their lovely profoundly steeped in yesteryear islands.

Here is their Souvlaki, which simply is defined as Skewers ... 

CLASSIC SOUVLAKI SKEWERS ...  

16 cubes of 1 1/2 Inch sliced boneless lamb cubes or beef cubes or pork cubes 
Red Wine
extra virgin olive oil
dried oregano ( Greek if possible )
red onions: 2 medium sized
ripe cherry tomatoes 
2 green seeded peppers
salt and freshly ground pepper to taste 

1. Marinate the meat cubes in red wine, Evoo and oregano for 1 hour before grilling or oven broiling 
2. remove and reserve the marinade
3. pat meat dry and slip 4 cubes of meat onto 20 skewers of 8" each alternating, onion, cherry tomato and pepper between each piece of meat. 
4. brush with marinade and grill or oven broil
5. brush with marinade several times during the cooking 
6. Timing: time carefully for rare and medium rare 

Yield: 4 skewers 

Have lovely wkend,
Ciao, Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Croatian Souvlaki Skewers Posted: 07 July 2012 at 03:52
	Buon Giorno, Ladies and Gentlemen, Firstly, Croatia is Greece´s neighbor, and they share the Adriatic Sea. Thus, with this in mind, their cuisines have their strong similarities, especially in southern Croatia on their lovely profoundly steeped in yesteryear islands. Here is their Souvlaki, which simply is defined as Skewers ... CLASSIC SOUVLAKI SKEWERS ... 16 cubes of 1 1/2 Inch sliced boneless lamb cubes or beef cubes or pork cubes Red Wine extra virgin olive oil dried oregano ( Greek if possible ) red onions: 2 medium sized ripe cherry tomatoes 2 green seeded peppers salt and freshly ground pepper to taste 1. Marinate the meat cubes in red wine, Evoo and oregano for 1 hour before grilling or oven broiling 2. remove and reserve the marinade 3. pat meat dry and slip 4 cubes of meat onto 20 skewers of 8" each alternating, onion, cherry tomato and pepper between each piece of meat. 4. brush with marinade and grill or oven broil 5. brush with marinade several times during the cooking 6. Timing: time carefully for rare and medium rare Yield: 4 skewers Have lovely wkend, Ciao, Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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AK1 Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081	Post Options Post Reply Quote AK1 Report Post Thanks(0) Quote Reply Posted: 09 July 2012 at 08:07
	Sounds tasty Margi, I'll have to try those. Typically, the raznjici (skewers) that we make don't use vegetables, but are just cubes of meat. By the way, you might want to check your geography. Croatia's coastline is completely on the Adriatic Sea. It doesn't touch any of the others. Croatia's southern most point is probably about 500km away from the Mediterranean.

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 10 July 2012 at 11:52
	Buonasera AK1, Thanks for your compliment on the recipe and for the correction on the geographical data. I had corrected the Post. I should have taken out my Map of Croatia ... These skewers are lovely, and it is very common to place a cherry tomato, a thick wedge of onion and green or red bell on skewers in Croatia, Greece, Turkey and Morocco. It provides such a lovely aroma and taste too. Let me know how they turn out. You can do this with pork, lamb, beef or chicken and / or Shrimp or swordfish or another very firm white fish, or Salmon too ... Ciao, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.