Recipe - Arni Souvlaki

NANCY BERRY
1 Leg lamb;about 4 lb.
Boned
One half cup Olive oil
One half cup Dry white wine
Juice of 1 lemon
2 teaspoon 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 One half inch cubes and place in a nonreactive (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 1224 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 68.

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

Recipe By :

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