Souvlaki

I tried about half a dozen souvlaki recipes before perfecting this one. The marinade can be made in bulk and frozen in ice cube trays, then stored in a doubled freezer bag; use about 50% more frozen than you would fresh. And yes: there really is no lemon in this recipe.

Marinade
2 tbsp extra virgin olive oil
1 tbsp garlic, chopped
1 tbsp fresh oregano, minced (do NOT substitute dried oregano)
¾ tsp ground pepper
½ tsp salt

Kebabs
¾ lb boneless meat, large cube: lamb leg, chicken thigh, pork loin or tenderloin or shoulder
2 yellow peppers, kebab cut
2 zucchinis or summer squash, kebab cut
1 red onion, kebab cut
16 cherry tomatoes

Greek-style pitas
Tzatziki sauce

Combine the marinade ingredients. Marinate meat and vegetables in fridge for at least 3 hours or overnight, turning occasionally.

Thread onto presoaked skewers and barbecue until done and browned, rotating to cook evenly, 5 to 10 minutes. Alternately, place on a broiler rack and broil 6 inches from heat until done, 6 to 15 minutes. In a pinch, everything can be pan-fried on high heat, but the meat and veg should be kept separate.

Optional: grill pitas to warm and crisp them a bit, about 30 seconds on each side. Pitas can be effectively warmed on the grill, an electric burner on low, over an oven vent, in a dry pan, or under the broiler.

If you want to skip the grilled veggies: increase the meat to 1½ lb.

Serve souvlaki with pitas, tzatziki sauce, plus Greek-style salad and rice or potatoes.