Arni Souvlaki



INGREDIENTS:

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

DIRECTIONS:

1. 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



Arni Souvlaki