Greek lamb on skewers (arni souvlakia) Recipe

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Greek lamb on skewers (arni souvlakia)

Artist:	_	Yield:	6
Categories:	Alcoholic, Eastern European, Greek, Lamb & Mutton, Meats, Wines	Rating:	0
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Ingredients:

2	med	Onions
3		Green bell peppers
4		To 5 lb leg of lamb, boned
		-and cubed
1	tsp	Dried oregano, crumbled
1/2	cup	Olive oil
3		Bay leaves
2	tbsp	Worcestershire sauce
3		Garlic cloves, minced
		Juice of 2 lemons
1	cup	Dry white wine
1	tsp	Salt
1/2	tsp	Freshly ground pepper
6		Tomatoes, quartered

Procedures:

1	Cut onions into quarters and separate layers.
2	Cut peppers into quarters, and cut each quarter in half.
3	Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated.
4	Marinate in refrigerator for several hours.
5	Take out of refrigerator and let sit out about 20 minutes to come to room temperature.
6	Before cooking, add tomatoes to marinade and mix well to coat with juices.
7	Place meat cubes on skewers, alternating with green pepper slices, onion slices, and tomato wedges.
8	Lay skewers in pan with marinade, turning several times.
9	Put skewered lamb on a rack over pan containing marinade and place under preheated broiler.
10	Turn several times during cooking and baste with marinade from pan.
11	Cooking time depends on your taste; for medium rare allow about 15-18 minutes.
12	Serve skewers on plates with rice pilaf.
13	Alternatively you can barbecue lamb using marinade as the basting sauce.
14	This is always the way we cook this dish--rain or shine.
15	Check doneness of lamb at about 10 minutes and if not done to your liking, cook further until cooked through