Arni Souvlaki (Skewered Lamb)

Title:
Arni Souvlaki (Skewered Lamb)

Yield:
6 Servings

Categories:
Greek,
Meats,
Lamb




Ingredients:





          Karen Mintzias


     1    Leg lamb (2 kg), boned


   1/2 c  Olive oil


   1/2 c  Dry white wine


     1    Lemon (juice only)


     2 ts Dried rigani or oregano


     2    Garlic cloves; crushed


     3    Bay leaves; broken in pieces


          Salt and pepper






 Serves: 6-8 Cooking time: 15 minutes


 


 Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or earthenware


 dish.  Add remaining ingredients to lamb, mix well to coat meat, and cover.


 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.


 


 Cook under a hot grill or over glowing charcoal, running and basting


 frequently with marinade.  Grill for 15 minutes or until cooked to taste.


 Place on a platter and garnish with parsley and lemon wedges. Serve hot.


 


 From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069


 1


 


 Typed for you by Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini