Free Recipe Greek Lamb on Skewers (Arni Souvlakia)

Recipe Type: L Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Greek Lamb on Skewers (Arni Souvlakia) Recipe

2 md Onions
3 Green bell peppers
4 To 5 lb leg of lamb; boned
-and cubed
1 ts Dried oregano; crumbled
1/2 c Olive oil
3 Bay leaves
2 tb Worcestershire sauce
3 Garlic cloves; minced
Juice of 2 lemons
1 c Dry white wine
1 ts ;salt
1/2 ts Freshly ground pepper
6 Tomatoes; quartered

Greek Lamb on Skewers (Arni Souvlakia) Preparation

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. or 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: (S.Pickell)

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