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Arni souvlaki (skewered lamb) #1

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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European Recipes from Italy, Spain, France and More