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Arni Souvlaki

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      Title: ARNI SOUVLAKI
 Categories: Other meat
      Yield: 8 Servings
 
           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     :
 
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