*  Exported from  MasterCook  *
 
                               ARNI SOUVLAKI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Lamb
                 Main Dish                        MC
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -NANCY BERRY   (CWBJ78A)
    1                    Leg lamb;about 4 lb. -- boned
      1/2  cup           Olive oil
      1/2  cup           Dry white wine
                         Juice of 1 lemon
    2      teaspoons     Dried oregano
   20      milliliters   Garlic -- crushed or chopped
    3                    Bay leaves -- broken in pieces
                         -salt and freshly ground
                         -black pepper to taste
 
 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.
 
  Formatted by Elaine Radis BGMB90B; October, 1993 Posted in 1991
 
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