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Arnisouvlaki (Skewered Lamb) Recipe
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
Cut lamb into 4 cm (1 1/2") 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, turning 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
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