Skewered lamb

Skewered lamb

Arni souvlakia

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 x 1.5-2 kg leg lamb, boned and cut into 4 cm cubes
125ml olive oil
125ml dry white wine
1 lemon, juiced
2 teaspoons dried oregano
2 garlic cloves, crushed
8 bay leaves, broken into pieces
freshly ground black pepper
salt
parsley, to garnish
lemon wedges, to garnish

Method

  1. Place lamb cubes in a glass dish. Mix remaining ingredients, reserving about half bay leaves, and add to lamb, turning to coat meat. Cover and refrigerate for 12–24 hours, stirring occasionally.
  2. Thread lamb onto metal skewers, with pieces of reserved bay leaf between some cubes of meat. Reserve marinade.
  3. Cook under a preheated hot grill or over glowing charcoal, turning and basting frequently with marinade, for 15 minutes or until cooked to taste. Place on a platter and garnish with parsley and lemon wedges.
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