Scallop Souvlaki With Fennel

Ingredients:

2 1/2 tablespoons olive oil

Freshly squeezed lemon juice (2-3 lemons)

1 tablespoon anise-flavored liqueur

24 sea scallops, tough mussels removed

Salt and fresly ground pepper

1 bulb fennel, trimmed (reserving fronds for pasta sauce)

How to cook:

Heat grill to medium-high. Mix 2 tablespoons oil with the lemon juice and liqueur in a bowl. Add scallops and toss to coat. Slide scallops horizontally onto small skewers. Season with salt and pepper.

Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.

Cut fennel bulb in half lengthwise, and slice lengthwise again into 0.5 cm. thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Serve warm. Kali oreksi!

Lamb Souvlaki

Ingredients:

1,5kg lamb leg or shoulder
100ml olive oil
100ml red wine
2 teaspoons dried oregano
Zest and juice 2 lemons
2 garlic cloves

How to cook:

Put the lamb into a bowl. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper. Do not ever add salt to uncooked meat. This is the worst mistake. Mix together so that all the lamb is completely coated, then chill and marinate overnight.Lift the chunks of lamb out of the marinade and thread onto 10 metal or wooden skewers, season with salt and grill for 12-15 minutes. If you want to fell like you are in Greece, you can eat it with caciki. Kali oreksi!