Yield: 6 servings
|¼ cup||Salad oil|
|¼ cup||Wine vinegar|
|¼ cup||Lemon juice|
|1||Clove Garlic, minced (This is Greek?)|
|Oregano to taste|
|4 pounds||Boned leg of lamb, 1 to 1 1/2 inch cubes|
Souvlaki may also be made with pieces of beef or fish. You might want to use marinated scallops, shripm or halibut.
Combine all ingredients; let meat marinate in refrigerator for three to six hours, turning meat over several times. Put meat on oiled skewers and set to grill over charcoal, turning to brown evenly. In the oven, rest the skewers on rack of proiler pan and brown about six inches below the heat. Turn occasionally to maintain even color and baste with marinating sauce. Broil until meat is brown and crispy; about 45 minutes.
Source: The Florence Morning Mistake, May 12, 1993.