Recipe - Greek Lamb On Skewers (Arni Souvlakia)

2 md Onions
3 Green bell peppers
4 To 5 pound leg of lamb; boned
and cubed
1 teaspoon Dried oregano; crumbled
One half cup Olive oil
3 Bay leaves
2 tablespoon Worcestershire sauce
3 Garlic cloves; minced
Juice of 2 lemons
1 cup Dry white wine
1 teaspoon ;salt
One half teaspoon Freshly ground pepper
6 Tomatoes; quartered

Cut onions into quarters and separate layers. Cut peppers into quarters,
and cut each quarter in half. Combine all ingredients, except tomatoes, in
a shallow roasting pan, mixing well so that meat is completely coated.
Marinate in refrigerator for several hours. Take out of refrigerator and
let sit out about 20 minutes to come to room temperature. Before cooking,
add tomatoes to marinade and mix well to coat with juices. Place meat cubes
on skewers, alternating with green pepper slices, onion slices, and tomato
wedges. Lay skewers in pan with marinade, turning several times. Put
skewered lamb on a rack over pan containing marinade and place under
preheated broiler. Turn several times during cooking and baste with
marinade from pan. Cooking time depends on your taste; for medium rare
allow about 1518 minutes. Serve skewers on plates with rice pilaf.

Alternatively you can barbecue lamb using marinade as the basting sauce.
This is always the way we cook this dishrain or shine. Check doneness of
lamb at about 10 minutes and if not done to your liking, cook further until
done.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

The smell of the meat cooking on the grill always drives our neighbors
crazy especially if we are cooking on the weekends and we decide to have a
very late dinner. This dish always generates a request or two for the
recipe. Hope you enjoy! If you are not a lamb fan, substitute chicken or
beef and adjust cooking times.
Posted to MMRecipes Digest V3 #253

Date: Mon, 16 Sep 1996 09:08:02 0500

From: pickell@cyberspc.mb.ca (S.Pickell)