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Arni Souvlaki

 

49

Yield

6

servings

Prep

30

min

Cook

20

min

Ready

13

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

1 Leg lamb
bout 4 lb., boned
*
½ cup olive oil
½ 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 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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 240101% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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