Mixed souvlaki
When the spiedo misto came to the table smelling of fresh herbs and wine, it was the perfect ending to a long day. The origin of the mixed souvlaki has to do above all with the need to provide families with an elastic and versatile recipe, which could combine the various flavors coming from different types of meat and bring to the table a complete and energetic dish. Although the dosage of meat can vary from recipe to recipe, tradition has it that, originally, each souvlaki consisted of a rabbit, a quail, a goose and a chicken. Used especially during holidays, the mixed souvlaki is able to delight the most refined palates with a riot of flavors and aromas.
While souvlaki, a typical Greek dish, can be found in virtually every restaurant. Mediterranean cuisine is considered to be very healthy and worth tasting due to its high proportion of dishes made from fruits, vegetables, seafood or olive oil. One of the typical dishes that can be found in almost every restaurant is "souvlaki". It is basically similar to our skewers, i.e. pieces of meat on a stick; Either pork or poultry. You won't come across lamb, which used to be quite widely used to prepare souvlaki, so much anymore. Likewise, grilled vegetables are rarely included in the skewer, as is often stated. Also, in practice, souvlaki is not usually doused with wine sauce, contrary to the information in the guidebooks.
Ingredients 1/2 rabbit1/2 chicken8 potatoesGarlicRosemary10 sage leaves1 lemon1/2 cup dry white wineSaltPepperExtra virgin olive oil
Preparation
You start by cutting the meat into equal medium-sized pieces, placing them in a container. Then clean the garlic cloves and chop them together with the rosemary leaves, sage leaves and lemon peel. After that, crush the coarse salt and add it to the chopped herbs, taking care to add ground pepper. Place the flavored salt in a watertight jar to preserve its flavor and start seasoning the meat, adding extra virgin olive oil, chopped potatoes , lemon juice and a little wine. Mix everything together and leave to marinate for about an hour. At the same time, heat the oven to about 200°C, transfer everything to a baking sheet and cover with foil. Bake for about an hour, taking care to stir the souvlaki occasionally. Finally, remove the foil and leave to cook for another half hour to give the meat a golden effect. Serve everything on the table and enjoy the hot dish.
When the spiedo misto came to the table smelling of fresh herbs and wine, it was the perfect ending to a long day. The origin of the mixed souvlaki has to do above all with the need to provide families with an elastic and versatile recipe, which could combine the various flavors coming from different types of meat and bring to the table a complete and energetic dish. Although the dosage of meat can vary from recipe to recipe, tradition has it that, originally, each souvlaki consisted of a rabbit, a quail, a goose and a chicken. Used especially during holidays, the mixed souvlaki is able to delight the most refined palates with a riot of flavors and aromas.
While souvlaki, a typical Greek dish, can be found in virtually every restaurant. Mediterranean cuisine is considered to be very healthy and worth tasting due to its high proportion of dishes made from fruits, vegetables, seafood or olive oil. One of the typical dishes that can be found in almost every restaurant is "souvlaki". It is basically similar to our skewers, i.e. pieces of meat on a stick; Either pork or poultry. You won't come across lamb, which used to be quite widely used to prepare souvlaki, so much anymore. Likewise, grilled vegetables are rarely included in the skewer, as is often stated. Also, in practice, souvlaki is not usually doused with wine sauce, contrary to the information in the guidebooks.
Ingredients
1/2 rabbit
1/2 chicken
8 potatoes
Garlic
Rosemary
10 sage leaves
1 lemon
1/2 cup dry white wine
Salt
Pepper
Extra virgin olive oil
Preparation
You start by cutting the meat into equal medium-sized pieces, placing them in a container. Then clean the garlic cloves and chop them together with the rosemary leaves, sage leaves and lemon peel. After that, crush the coarse salt and add it to the chopped herbs, taking care to add ground pepper. Place the flavored salt in a watertight jar to preserve its flavor and start seasoning the meat, adding extra virgin olive oil, chopped potatoes , lemon juice and a little wine. Mix everything together and leave to marinate for about an hour. At the same time, heat the oven to about 200°C, transfer everything to a baking sheet and cover with foil. Bake for about an hour, taking care to stir the souvlaki occasionally. Finally, remove the foil and leave to cook for another half hour to give the meat a golden effect. Serve everything on the table and enjoy the hot dish.
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