Arni Souvlaki (skewered Lamb) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Karen Mintzias,
1 Leg: lamb, (2 kg), boned
1/2 cup: Olive oil,
1/2 cup: Dry white wine,
1: Lemon, juice only
2 tsp: Dried rigani or oregano,
2: Garlic cloves, crushed
3: Bay leaves, broken in pieces
Salt and pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp