Souvlakia
12 skewers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless lamb shoulder |
| ¼ | cup | Dry red wine |
| ¼ | cup | Lemon juice |
| ¼ | cup | Olive Oil |
| 2 | Clv Garlic, minced | |
| 1 | tablespoon | Oregano, dried |
| 1 | tablespoon | Rosemary |
| 2 | teaspoons | Lime rind, grated |
| 1 | Bay Leaf | |
| ¼ | teaspoon | Pepper |
| Calories: 102 Total Fat (g): 7 | ||
| Protein (g): Saturated Fat (g): | ||
| Sodium (g): Cholesterol (mg): | ||
Directions
Description:
Sizzling, skewered lamb kebabs are delicious served with generous dollops of Tzatziki.
Preparation Time: 20 min Cooking Time: 6 to 8 min Instructions:
Trim excess fat from lamb; cut lamb into 4 by ½-in strips; set aside.
In a shallow nonmetallic dish, whisk together remaining ingredients.
Add lamb to marinade, turn and coat thoroughly with marinade.
Refrigerate covered, at least 4 hours and up to 24 hours, stirring occasionally.
Just before serving, remove lamb from the marinade. Thread lamb, accordian style onto 12 metal skewers.
Place skewers on oiled barbecue grill; grill over medium heat 6-8 minutes, turning often and basting with marinade halfway through cooking time, until meat is tender but still pink inside.
Source/Author: Homemaker's Recipe Collection of The Year / typo Bob Shiells
Nutrition: per: Skewers
: Carbohyrates (g):
Submitted By BOB SHIELLS On 07-05-95