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Arni Souvlaki (Skewered Lamb)

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CATEGORY CUISINE TAG YIELD
Meats Greek Greek, Meats, Lamb 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 ts Dried rigani or oregano
2 Garlic cloves; crushed
3 Bay leaves; broken in pieces
Salt and pepper

INSTRUCTIONS

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
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Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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