This is a follow up to my Tzatziki post.
I had really delicious grilled meat while in Greece. Succulent hunks of marinated meat on skewers or just as it is off the grill. A-m-a-z-i-n-g!
Unlike the pros, I made do with an oven grill in my one bedroom London flat, with a foil-lined baking tray stacked on another tray to raise it closer to the grill elements and double wooden skewers as my makeshift spit. Innovation, I say!
I bought a stash of herbs from a wonderful shop in Naxos. Spices for tzatziki, spices for fish and one for meat. The spices were in colourful burlap sacks and when you walk in the store, the aromas were simply fantastic. It’s a miracle that I only left with three types of spices, and a few portions of Greek saffron.
I have no idea what’s in the spice mix – the old man at the store didn’t speak English but if they were used by locals to marinate their meat for grilling – I want in.
As the skewers sat under the hot grill, the fats started melting and cooking the meat – melding the flavours of the spices. I kept watch on the skewers turning them as they caramelised and transformed into beautiful, crispy bronze meaty lollipops. The downside to this was that I was acting as a sponge for all the grilling fumes. I did smell very much like dinner that night. Oh how I wish I have an outdoor bbq in times like this!
What made up for it all…the kebabs – which were delicious, served with just a side of fresh iceberg lettuce, lemon wedges and a whole bowl of tzatziki. Oooooh yes.