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| Home -> [Eastern European, Greek, Lamb & Mutton, Meats] -> [Arni souvlaki (skewered lamb) Recipe] |
Arni souvlaki (skewered lamb)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eastern European, Greek, Lamb & Mutton, Meats |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Serves: 6-8 cooking time: 15 minutes cut lamb into 4 cm (1 ?inch) cubes and place in a glass or earthenware dish. | | 2 | Add remaining ingredients to lamb, mix well to coat meat, and cover. | | 3 | Leave in refrigerator to marinate for 12-24 hours, stirring meat occasionally. | | 4 | Lift lamb out of marinade and thread onto metal skewers. | | 5 | Pieces of bay leaf may be placed between lamb cubes. | | 6 | Cook under a hot grill or over glowing charcoal, running and basting frequently with marinade. | | 7 | Grill for 15 minutes or until cooked to taste. | | 8 | Place on a platter and garnish with parsley and lemon wedges. | | 9 | Serve hot |
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