After months of tropical storms and hurricanes, it’s finally safe to bring out the grill again. Perfect timing with the long Veterans Day weekend and recent cool weather.
This time we’re inspired to make souvlaki. The original recipe was for gyros and called for a whole loaf baked in the oven, then shaved into slices and fried. Anxious to use the grill, we opted for individual kebabs instead.
A mix of ground beef and ground lamb, diced onion, minced garlic, rosemary and marjoram, molded onto wooden skewers.
Brushed with olive oil, then charred on the grill
Wrapped in a soft grilled pita with tangy tzatziki, smoky baba ganoush, spicy harissa, crunchy cucumbers and an herb salad. Dinner in the driveway never tasted so good!