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       Title: Arni Souvlaki (Skewered Lamb) #1
  Categories: grill, lamb, middle east
       Yield: 6 servings
 
       1    leg lamb (2 kg), boned
     1/2 c  olive oil
     1/2 c  dry white wine
       1    lemon (juice only)
       2 ts dried rigani or oregano
       2    garlic cloves; crushed
       3    bay leaves; broken in pieces
       1    salt and pepper
 
   Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 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 12-24 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.
 
   From: “The Complete Middle East Cookbook” by Tess Mallos. ISBN: 1
   86302 069 1 Typed for you by Karen Mintzias
 
 
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