The marinade you will find here is a classic recipe can use for any meat you wish to marinate irrespective of the preparation whether skewered, grilled, or roasted. You can make a lovely sauce out of the marinade in two ways: either by blending all the ingredients together, passing it through a sieve and reducing it or by simply taking out the chunks and reducing the liquid alone. It should become a thick enough sauce; add butter for a shiny appearance!


1 kg (2.2 pounds) tender meat (pork, beef, veal, lamb, boned chicken, intestines or fillet of fish)
18-24 skewers

75g (2.7 oz) onions, sliced
30g (1 oz) carrots, sliced
30g/1 oz celery
2-4 cloves of garlic
grated rind from ½ lemon
1-2 lemons
2-7 tsp salt
75 ml (0.16 pints) olive oil
125 ml (0.26 pints) white wine or water

1 pinch of thyme
1 pinch of rosemary
1 pinch of coriander
4 pinches of oregano
2 pinches of ground cloves
4 pinches of black pepper
1 bay leaf


  • Chop all the vegetables and herbs in small but irregular pieces

1. Cut the meat into small cubes, put all the ingredients for the marinade into a clay pot, mix well, toss in the meat and leave to marinate for 24-48 hours.

2. Put the meat on the skewers and cook on a slow burning grill for 4 to 6 minutes. Serve hot.

*If using game meat, add 125 ml/0.26 pints wine and 125 ml/0.26 pints water to the marinade, together with 2-4 dessert spoons of vinegar and 2 dessert spoons of tsipouro and brandy. Boil the marinade for 30 to 40 minutes, leave to cool and then marinate and cook as above.