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Title: Arni Souvlaki (Skewered Lamb) #1
Categories: grill, lamb, middle east
Yield: 6 servings
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
1 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
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