Arni Souvlaki
- NANCY BERRY
- 1 Leg lamb;about 4 lb. --
- Boned
- 1/2 c Olive oil
- 1/2 c Dry white wine
- Juice of 1 lemon
- 2 ts Dried oregano
- 20 ml Garlic -- crushed or
- Chopped
- 3 Bay leaves -- broken in
- Pieces
- Salt and freshly ground
- Black pepper to taste
- (CWBJ78A)
Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover. You can also place all ingredients in a heavy plastic
bag and seal. 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. Since most vegetables
have different cooking times, I would suggest that you skewer peppers,
onions, etc. separately and serve them together with the lamb. If you wish
these may be marinated also (in a separate bag.) Cook under a hot broiler
or over glowing charcoal, turning and basting frequently with marinade. I
like this best medium rare. Keep checking the meat -- the cooking time will
vary because charcoal fires are so variable. Place on a platter and garnish
with parsley and lemon wedges. Serves 6-8.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover. You can also place all ingredients in a heavy plastic
bag and seal. 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. Since most vegetables
have different cooking times, I would suggest that you skewer peppers,
onions, etc. separately and serve them together with the lamb. If you wish
these may be marinated also (in a separate bag.) Cook under a hot broiler
or over glowing charcoal, turning and basting frequently with marinade. I
like this best medium rare. Keep checking the meat -- the cooking time will
vary because charcoal fires are so variable. Place on a platter and garnish
with parsley and lemon wedges. Serves 6-8.
Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
