Arni Souvlaki Recipe

• NANCY BERRY
• 1 x Leg lamb,about 4 pound -- Boned
• 1/2 c. Extra virgin olive oil
• 1/2 c. Dry white wine Juice of 1 lemon
• 2 tsp Dry oregano
• 20 ml Garlic -- crushed or possibly Minced
• 3 x Bay leaves -- broken in Pcs Salt and freshly grnd Black pepper to taste

1. Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or possibly earthenware) dish.
2. Add in remaining ingredients to lamb, mix well to coat meat, and cover.
3. You can also place all ingredients in a heavy plastic bag and seal.
4. Leave in refrigerator to marinate for 12-24 hrs, stirring meat occasionally.
5. Lift lamb out of marinade and thread onto metal skewers.
6. Pcs of bay leaf may be placed between lamb cubes.
7. Since most vegetables have different cooking times, I would suggest which you skewer peppers, onions, etc.
8. separately and serve them together with the lamb.
9. If you wish these may be marinated also (in a separate bag.)
10. Cook under a warm broiler or possibly over glowing charcoal, turning and basting frequently with marinade.
11. I like this best medium rare.
12. Keep checking the meat - the cooking time will vary because charcoal fires are so variable.
13. Place on a platter and garnish with parsley and lemon wedges.
14. Serves 6-8.

lamb, extra virgin olive oil, white wine, oregano, garlic, bay leaves

Taken from cookeatshare.com/recipes/arni-souvlaki-69468 (may not work)