Paleo Souvlaki

Whew. This is the kind of thing you make on a Tuesday night after working all day. Meat on a stick. Does it get any better? I think there should be more meat on a stick. Meatsicles. Although for some reason that sounds less appealing. Maybe why it hasn’t been trademarked already, I doubt highly I’m the only person to appreciate the convenience of Paleo souvlaki. My bet is the Greek community of Vancouver can get behind me on this one. This week is their annual Greek festival!

You ever find yourself doing odd things? I wanted to mention some of the things I have discovered myself doing since taking up food blogging. Maybe some fellow food bloggers can relate. And for our lovely readers and fans, no we haven’t lost it, well maybe we have, but just a little.

Shopping for dishes requires putting them on the floor, and looking at them from every possible angle. Carting them around the store in an effort to see the dish in each light.

Menu planning involves careful consideration including quality and color of ingredients. I Google search images of dishes I plan on making and pour myself over food-porn sites. One single person should never get SO excited when strawberries are the perfect color; or when finding exotic ingredients. I peed a little I was so excited when Raj showed up with fiddleheads one day.

You find yourself estimating the amount of sunlight you have on any given day. I will make pancakes at 6pm because it’s really great light. There is nowhere in the house that is off limits for a photo op. Really great light, but getting a funny glare? Why wouldn’t a person set up under the kitchen table? Doing so at my house means I have to play defense: shooing away cats and dogs, but to get that perfect shot, it’s worth the scraped shoulder and the bump on my head that I got while shooting.

I case out every place I go, looking for potential photo spots. As well as constantly searching for unique props. The other night the light was right and I was taking pictures outside on the front porch, when I noticed it, the house was dusty. Yep, horror of horrors the outside siding of the house had dust on it. Remember how I was talking about my struggle with perfectionism? I lost that day when I found myself hand washing the house siding with a rag before I could continue taking photos. I gave the house a sponge bath. Well, at least where I could reach, the house has a clean spot.

I don’t know that I have eaten a hot meal in months. Although on occasion I do just cook for fun. Also, I generally like my food segregated. It’s okay if they touch each other, but they should have their own spaces on the plate. Plating for photos doesn’t consider my appreciation for order and organization on the plate. Maybe “appreciation for order” isn’t the exact term.

I take an excessive amount of pictures, circling the food capturing every angle and position. It’s a supermodel photo shoot for my dinner. I sometimes even talk to it: “that’s right… yes… a little to the left… oh yeah, that’s it, you are gorgeous…”.

I have been slacking on the exercise. The only activity I get is hauling my groceries into the house, and squatting to get the perfect angle on my shots.
Sometimes after spending 8-12 hours going to the market, cooking, photo taking, cleaning and uploading, I drink some tea and go to bed. Sometimes I don’t even eat all the stuff I made.

Generally, it’s quite glamorous and fun (hahah).  But joking aside it’s something I am passionate about.  Food blogging- although meat on a stick is also a passion of mine.  Paleo Souvlaki is delicious with both the Greek salad and tzatziki.

See all of our Paleo Greek Weeks recipes here.

Paleo Souvlaki

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• Author: www.ThePrimalDesire.com

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Description

Quick and easy, These are perfect on the grill or for dinner in a rush

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Ingredients

Scale 1x2x3x

• 1 lb meat (chicken, pork or beef)
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tbsp oregano
• 1 tbsp olive oil
• 1/4 tsp salt
• 6 skewers

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Instructions

1. Combine lemon juice, garlic, oregano. olive oil and salt.
2. Cube meat and add to mixture, stir and refrigerate covered a few hours. (Overnight is best.)
3. Skewer the meat trying to keep a uniform thickness.
4. Fire up the grill or preheat your oven to 400 F.
5. Place skewers diagonally across the grill, cooking for 6-8 minutes, then flip and cook for another 6-8 min until pork and chicken is opaque. Beef can be cooked more or less to your liking.

• Category: dinner
• Cuisine: Greek