Recipe - Arni Souvlaki (Skewered Lamb)

Karen Mintzias
1 Leg lamb (2 kg), boned
One half cup Olive oil
One half cup Dry white wine
1 Lemon (juice only)
2 teaspoon Dried rigani or oregano
2 Garlic cloves; crushed
3 Bay leaves; broken in pieces
Salt and pepper

Serves: 68 Cooking time: 15 minutes

Cut lamb into 4 cm (1 One half 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 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.

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