Arni Souvlaki (Skewered Lamb)

Title: Arni Souvlaki (Skewered Lamb)
Categories: Greek, Meats, Lamb
Yield: 6 Servings

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

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

Typed for you by Karen Mintzias

From Gemini’s MASSIVE MealMaster collection at