The Secret Of Tender Souvlaki
March 24th 2008 12:31
In the following recipe and step by step pictures I reveal the secret of naturally softening the meat to get really tender souvlaki.
500g Diced lamb
1 Brown onion
50ml Olive oil
1/2 Lemon
Salt and pepper
Trim any sinew and cut the meat into 2.5cm cubes.
I have used lamb leg steaks but cheaper cuts of meat are fine as the meat will be tenderized.
Grate the onion into a bowl.
It is important to grate it rather than slice or dice it as grating liberates the juices.
To avoid stinging eyes the onion can be refrigerated beforehand.
Add the meat to the onion.
Squeeze in the juice of half a lemon.
Season with salt and pepper.
Add a liberal dash of olive oil.
The ascorbic and tartaric acids from the lemon and onion will begin to denature the protein strands in the meat.
Discolouration causes the meat to go an unappetizing gray.
The meat is virtually cooking in the acid.
This will result in tender meat and the cooked colour is unaffected.
Once the cubes of meat have marinated them, skewer them.
Serve hot.
Entaksi
Copyright©2008GAB
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