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Arni Souvlaki (Skewered Lamb)

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Greek Lamb/mutton Meat

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

Directions:

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