SOUVLAKIA

Spending my summer time as a kid at my grandmother's "poor house" as she would call it certainly brings back pleasant memories. Sunday lunch was always grill day (comfort food for me). Lola, coming from Cagayan valley, the parsimonious Ilocano trait deeply embedded would surely recycle the grilled items into either curry or adobo. There was one incident when my castillan grandfather was served leftover grilled chicken that became fried chicken on Monday, Adobo on Tuesday. Lolo got suspicious and took a bite from a drumstick and returend it to the platter. On Wednesday, he was served chicken curry and noticed the bitten drumstick hidden in the pile of chicken curry. Indeed, the drumstick was hurled out the window!

Lola had a term for leftover which we still use in the vernacular today-"MacArthur"- I shall return food.

SOUVLAKIA

(Meat Kabobs)

INGREDIENTS: Yield: Serves 10

1 Kilo Lamb shoulder or short loin chops or leg, chunks

Salt and freshly ground black pepper

1½ tbsp Oregano

½ (100ml.) cup EVOO

Juice of 1 lemon

1 Onions quartered

1 Green bell peppers, seeded and cut into chunks

1 Large firm tomatoes, peeled and cut into chunks

Wooden bamboo skewers, soaked in water and chilled

PROCEDURE

1. Cut the meat into cubes (about an inch) and place in a bowl. Season well with pepper on all sides and sprinkle with oregano.

2. Pour the EVOO and lemon juice. Leave to marinate in a cool place for 6 hours.

3. Remove meat from the marinade and pat dry. Pierce through with a skewer, alternating with the chunk of vegetables.

4. Place in a charcoal and cook for about 15 minutes, turning them over several times.

5. When meat is done, Season with salt and serve with Pita or rice.