Arni Souvlaki
Submitted by joup
Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
13 hrsSouvlaki is Greece on a stick. Cubes of leg of lamb soak overnight in a bold marinade of olive oil, dry white wine, lemon juice, and dried oregano until they practically glow with flavor.
Thread them on metal skewers and hit them with high heat over charcoal or under a broiler. The edges char, the inside stays juicy, and the smell alone will have the neighbors knocking.
Serve on a platter with fresh parsley, lemon wedges, and warm pita. A cucumber yogurt dip on the side wouldn’t hurt either.
Kitchen Tips
- Marinate a full 24 hours for the deepest flavor penetration
- Metal skewers work best since bamboo can scorch over high heat
- Skewer vegetables separately so everything cooks evenly
- Pull the lamb off the grill at medium-rare for the most tender bite
Ingredients
Directions
Cut lamb into 1½ 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 to 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
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