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Recipe Name: Arni Souvlaki Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 8

1 Leg lamb, about 4 lb.
1/2 Cup(s) Olive oil
1/2 Cup(s) Dry white wine
Juice of 1 lemon
2 Teaspoon(s) Dried oregano
20 Garlic, crushed or
3 Bay leaves, broken in
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 Recipe By : File

Nutrition (calculated from recipe ingredients)
Calories: 373
Calories From Fat: 258
Total Fat: 28.9g
Cholesterol: 76mg
Sodium: 106.4mg
Potassium: 364.5mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: <1g
Protein: 21.4g

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