Arni Souvlaki (Skewered Lamb)
- Karen Mintzias
- 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
- 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
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
