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Arni Souvlaki recipe
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To make Arni Souvlaki you will need
Ingredients
| | | | 1 | | Leg lamb;about 4 lb. -- | | | Boned | | 1/2 | cups | Olive oil | | 1/2 | cups | Dry white wine | | | Juice of 1 lemon | | 2 | teaspoons | Dried oregano | | 20 | mililiters | Garlic -- crushed or | | | Chopped | | 3 | | Bay leaves -- broken in | | | Pieces | | | Salt and freshly ground | | | Black pepper to taste | | | (CWBJ78A) |
Instructions
Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish. Add remaining ingredients to lamb, mix well to coat
meat, and cover. You can also place all ingredients in a heavy plastic
bag and seal. 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. Since most vegetables
have different cooking times, I would suggest that you skewer peppers,
onions, etc. separately and serve them together with the lamb. If you wish
these may be marinated also (in a separate bag.) Cook under a hot broiler
or over glowing charcoal, turning and basting frequently with marinade. I
like this best medium rare. Keep checking the meat -- the cooking time will
vary because charcoal fires are so variable. Place on a platter and garnish
with parsley and lemon wedges. Serves 6-8.
Enjoy your Arni Souvlaki
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Mon 4 Aug 2008
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