| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Lamb, Meats, Wine |
6 |
Servings |
INGREDIENTS
| 2 |
|
Onions |
| 3 |
|
Green bell peppers |
| 4 |
|
To 5 lb leg of lamb, boned |
|
|
and cubed |
| 1 |
t |
Dried oregano, crumbled |
| 1/2 |
c |
Olive oil |
| 3 |
|
Bay leaves |
| 2 |
T |
Worcestershire sauce |
| 3 |
|
Garlic cloves, minced |
|
|
Juice of 2 lemons |
| 1 |
c |
Dry white wine |
| 1 |
t |
salt |
| 1/2 |
t |
Freshly ground pepper |
| 6 |
|
Tomatoes, quartered |
INSTRUCTIONS
Cut onions into quarters and separate layers. Cut peppers into
quarters, and cut each quarter in half. Combine all ingredients,
except tomatoes, in a shallow roasting pan, mixing well so that meat
is completely coated. Marinate in refrigerator for several hours. Take
out of refrigerator and let sit out about 20 minutes to come to room
temperature. Before cooking, add tomatoes to marinade and mix well to
coat with juices. Place meat cubes on skewers, alternating with green
pepper slices, onion slices, and tomato wedges. Lay skewers in pan
with marinade, turning several times. Put skewered lamb on a rack over
pan containing marinade and place under preheated broiler. Turn
several times during cooking and baste with marinade from pan. Cooking
time depends on your taste; for medium rare allow about 15-18 minutes.
Serve skewers on plates with rice pilaf. Alternatively you can
barbecue lamb using marinade as the basting sauce. This is always the
way we cook this dish--rain or shine. Check doneness of lamb at about
10 minutes and if not done to your liking, cook further until done.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com The smell of the meat cooking on the grill always
drives our neighbors crazy especially if we are cooking on the
weekends and we decide to have a very late dinner. This dish always
generates a request or two for the recipe. Hope you enjoy! If you are
not a lamb fan, substitute chicken or beef and adjust cooking times.
Posted to MM-Recipes Digest V3 #253 Date: Mon, 16 Sep 1996 09:08:02
-0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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