Arni Souvlaki (Skewered Lamb)

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1/2 c olive oil
1/2 c Dry white wine
2 ts Dried rigani; or oregano
Karen Mintzias
Juice of 1 lemon
3 Bay leaves; broken in pieces
Salt and pepper
2 Garlic; crushed
2 kg Leg lamb boned

Original recipe makes 6



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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