the appetizer:

Greece is a meeting place between East and West, its cuisine mixing classical Mediterranean cooking with "oriental" influences from the Middle East. Greek food remains true to its roots, like ancient philosopher Epicurus' dictum to "live well and enjoy the simple things in life."

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Pork Kabobs (Souvlaki)

1-1/2 pounds boneless pork, cut into 1-1/2-inch cubes
1/2 cup olive oil
1/4 cup dry white wine
1/2 lemon, juiced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped fresh oregano
1/2 teaspoon dried thyme

Place meat cubes in a large bowl. In a small bowl, mix remaining ingredients together well. Pour over meat. Toss to coat. Cover bowl and refrigerate overnight.

Prepare barbecue grill. Drain meat and reserve marinade. Slide meat cubes onto skewers. Place on grill and cook for about 20 minutes total, basting with reserved marinade.



Greek Cookbooks

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from Kate's Global Kitchen


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This page modified January 2007