Arni Souvlaki (Skewered Lamb)
Yield
6 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
(2 kg), boned |
*
|
| ½ | cup |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | each |
lemon
(juice only) |
|
| 2 | teaspoons |
oregano
dried |
|
| 2 | each |
garlic cloves
crushed |
|
| 3 | each |
bay leaves
broken in pieces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leg of lamb
(2 kg), boned |
*
|
| 118 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | each |
lemon
(juice only) |
|
| 1E+1 | ml |
oregano
dried |
|
| 2 | each |
garlic cloves
crushed |
|
| 3 | each |
bay leaves
broken in pieces |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cut lamb into 4 cm (1½ 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 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.
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.
