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Arni Souvlaki (Skewered Lamb) #1

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      Title: ARNI SOUVLAKI (SKEWERED LAMB) #1
 Categories: Grill, Lamb, Middle east
      Yield: 6 Servings
 
      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
      1    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
 
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