Arni souvlaki (skewered lamb)

Yield: 6 servings

Measure Ingredient
Karen Mintzias
1 Leg lamb (2 kg), boned
½ cup Olive oil
½ cup Dry white wine
1 Lemon (juice only)
2 teaspoons Dried rigani or oregano
2 Garlic cloves; crushed
3 Bay leaves; broken in pieces
Salt and pepper

Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1½ 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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