2 lb Tender meat (pork, veal,
-beef or lamb, or boned
-chicken or innards or fish
-fillet)
3 oz Onion, sliced
1 oz Carrot, sliced
1 oz Celery
2    Garlic clove; crushed
1 pn Thyme
1 pn Rosemary
1 pn Coriander
4 pn Or,gano
2 pn Cloves
4 pn Black pepper
1    Bay leaf
Parsley; chopped
Zest of 1/2 lemon
2 ts Salt
2 tb Lemon juice
3 oz Olive oil
4 oz Wine, white

Cut the meat into small cubes. In a bowl, preferably earthenware, mix the
marinade ingredients well and add the meat, mix again, cover and leave to
marinate for 24 to 48 hours. (He doesnt say to refrigerate but I would
certainly do so. For the curious, the recipe actually calls for marinating
in a *kioupi* or earthenware storage jar rather than a bowl. This would
probably keep the ingredients cooler.) When ready to cook, thread the meat
on 18 to 24 skewers. Grill over embers of vine branches (!). Serve hot.