Lamb can be replaced or combined with other meats in any number of recipes. When grilling or roasting, use the basic Greek marinate (olive oil, lemon juice, garlic, oregano, sea salt, and pepper) for your meat. Coat the meat with the marinade, place in a bowl, cover, and proceed as follows:
- For chicken and pork, refrigerate for at least 1 hour or up to 12 hours before cooking.
- For lamb and beef, let stand at room temperature 30 minutes to 1 hour (depending on the size of the meat, souvlaki cubes would be 30 minutes and a leg of lamb would be 1 hour). To make ahead, marinate and refrigerate up to 12 hours and bring to room temperature before cooking.
- Brush the meat with marinade every 10 minutes as the meat cooks. Always keep the marinade refrigerated between basting. Follow the USDA’s recommendations for safe internal temperatures and rest times for meat.
I hope you enjoyed our journey to the Greek butcher counter. Stay tuned for upcoming segments on uniquely Greek ingredients!
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Kali orexi! Good appetite!
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