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Arni Souvlaki


1 nancy berry
1 leg lamb, about 4 lb. --
1 boned
1/2 cup olive oil
1/2 cup dry white wine
1 juice of 1 lemon
2 tsp dried oregano
20 ml garlic -- crushed or
1 chopped
3 bay leaves -- broken in
1 pieces
1 salt and freshly ground
1 black pepper to taste
1 (cwbj78a)

Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover. You can also place all ingredients in a heavy
plastic bag and seal. 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. Since most vegetables have different cooking times, I
would suggest that you skewer peppers, onions, etc. separately and
serve them together with the lamb. If you wish these may be marinated
also (in a separate bag.) Cook under a hot broiler or over glowing
charcoal, turning and basting frequently with marinade. I like this
best medium rare. Keep checking the meat -- the cooking time will
vary because charcoal fires are so variable. Place on a platter and
garnish with parsley and lemon wedges. Serves 6-8.

Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991

Recipe By :


Servings: 8



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