Arni Souvlaki

Title:
Arni Souvlaki

Yield:
8 Servings

Categories:
Lamb,
Main
Dishes,
Ethnic




Ingredients:





          NANCY BERRY


     1    Leg lamb;about 4 lb. --


          Boned


   1/2 c  Olive oil


   1/2 c  Dry white wine


          Juice of 1 lemon


     2 ts Dried oregano


    20 ml Garlic -- crushed or


          Chopped


     3    Bay leaves -- broken in


          Pieces


          Salt and freshly ground


          Black pepper to taste


          (CWBJ78A)






 Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or


 earthenware) dish. Add remaining ingredients to lamb, mix well to coat


 meat, and cover.  You   can also place all ingredients in a heavy plastic


 bag and seal. Leave in refrigerator to marinate for 12-24 hours, stirring


 meat occasionally. Lift lamb out of marinade and thread onto metal skewers.


 Pieces of bay leaf may be placed between lamb cubes. Since most vegetables


 have different cooking times, I would suggest that you skewer peppers,


 onions, etc. separately and serve them together with the lamb. If you wish


 these may be marinated also (in a separate bag.)  Cook under a hot broiler


 or over glowing charcoal, turning and basting frequently with marinade. I


 like this best medium rare. Keep checking the meat -- the cooking time will


 vary because charcoal fires are so variable. Place on a platter and garnish


 with parsley and lemon wedges. Serves 6-8.


 


 Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991


 


 Recipe By     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip