Arni Souvlaki

* Exported from MasterCook *

ARNI SOUVLAKI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Lamb
Main Dish MC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-NANCY BERRY (CWBJ78A)
1 Leg lamb;about 4 lb. -- boned
1/2 cup Olive oil
1/2 cup Dry white wine
Juice of 1 lemon
2 teaspoons Dried oregano
20 milliliters Garlic -- crushed or chopped
3 Bay leaves -- broken in pieces
-salt and freshly ground
-black pepper to taste

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

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