Arni Souvlaki (skewered Lamb)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Greek, Lamb, Meats | 6 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 1 | Leg lamb, 2 kg boned | |
| 1/2 | c | Olive oil |
| 1/2 | c | Dry white wine |
| 1 | Lemon, juice only | |
| 2 | t | Dried rigani or oregano |
| 2 | Garlic cloves, crushed | |
| 3 | Bay leaves, broken in pieces | |
| Salt and pepper |
INSTRUCTIONS
86302 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: 1 069 Apprlkoek Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 483
Calories From Fat: 343
Total Fat: 38.4g
Cholesterol: 101.3mg
Sodium: 87.8mg
Potassium: 423.3mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 28.2g