| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Salad oil |
| 1/4 |
c |
Wine vinegar |
| 1/4 |
c |
Lemon juice |
| 1 |
|
Clove Garlic, minced (This is Greek?) |
| 4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Oregano to taste |
| 4 |
lb |
Boned leg of lamb, 1 to 1 1/2 inch cubes |
INSTRUCTIONS
Serves: 6
Souvlaki may also be made with pieces of beef or fish. You might want to
use marinated scallops, shripm or halibut.
Combine all ingredients; let meat marinate in refrigerator for three to six
hours, turning meat over several times. Put meat on oiled skewers and set
to grill over charcoal, turning to brown evenly. In the oven, rest the
skewers on rack of proiler pan and brown about six inches below the heat.
Turn occasionally to maintain even color and baste with marinating sauce.
Broil until meat is brown and crispy; about 45 minutes.
Source: The Florence Morning Mistake, May 12, 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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