| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Alcohol, Main dish |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lamb or veal,1" cubes |
| 3/4 |
c |
Dry white wine |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
White wine vinegar |
| 3 |
tb |
Ground oregano |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Ground pepper |
| 2 |
|
Cloves garlic,finely chopped |
| 1 |
|
Small onion,chopped |
INSTRUCTIONS
Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking
dish. Mix remaining ingredients; pour over meat. Cover tightly and
refrigerate, turning occasionally, at least 12 hours but no longer than 24
hours.
Set oven control to broil and/or 550'. Broil 4 inches from heat, turning
and basting with marinade every 5 minutes until done, 10 to 15 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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