Arni souvlaki (skewered lamb)
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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