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Arni Souvlaki (Skewered Lamb) Recipe

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Arni Souvlaki (Skewered Lamb) Recipe

Arni Souvlaki (Skewered Lamb) 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

Arni Souvlaki (Skewered Lamb) Preparation:

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

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)

�Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.�

Pearl Buck (1892-1973) American Nobel Prize winning author.

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Important Note: This Arni Souvlaki (Skewered Lamb) recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.