Arni Souvlaki

13 hours Prep: 30 minutes Cook: 20 minutes

240 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

1	Leg	lamb	bout 4 lb., boned
1/2	cup	olive oil
1/2	cup	white wine	dry
1	x	lemon	juice of
2	teaspoons	oregano	dried
20	milliliters	garlic	crushed or chopped
3	each	bay leaves	broken in pieces
1	x	salt	and black pepper to taste

Directions

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

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Nutrition Facts

Serving Size 28g

Amount per Serving

Calories 240 101% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	1%		Vitamin C	0%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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