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Recipe Suggestions optimized for your Fagou
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Souvlakia
Souvlakia (Kebabs)
- 2 lb lean pork or lamb, cubed
- red wine
- 2 onions, quartered
- 2 bay leaves
For the baste
- olive oil
- fresh lemon juice
- oregano
- salt
- In a shallow dish, place the meat, the onions and
the bay leaves. Add enough red wine to cover the meat
and leave to marinate for at least two hours
- Light the charcoal in the ‘Fagou’ in good time so
that the flames die down and the most intense heat
passes before cooking (generally about 15 to 20 mins).
- Thread the cubes of meat and the onion onto the
smaller skewers.
- When the charcoal is ready, place the skewers on the
‘Fagou’ and switch on the motor.
- When the meat is half cooked, brush over a mixture
of olive oil and fresh lemon juice and sprinkle over
some salt and oregano.
- Continue to periodically baste like this until the
kebabs are ready.
- Serve on a plate or in a grilled pitta bread with
salad.
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