Arni souvlaki

Arni souvlaki

Skewered lamb

By
From
The Complete Middle Eastern Cookbook
Serves
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 leg lamb, (about 2 kg)
125ml olive oil
125ml dry white wine
1 lemon, juiced
2 teaspoons dried rigani or oregano
2 garlic cloves, crushed or chopped
3-4 bay leaves, torn
salt and freshly ground black pepper, to season
flat-leaf parsley, to garnish
lemon wedges, to garnish

Method

  1. Cut the lamb into 4 cm cubes and place in a glass or ceramic dish. Add the remaining ingredients, except the garnishes. Mix well to coat the meat. Cover and marinate in the refrigerator for 12–24 hours, stirring the meat occasionally.
  2. Lift the lamb out of the marinade and thread onto metal skewers, placing pieces of bay leaf between the lamb cubes.
  3. Cook under a hot grill or over glowing barbecue coals for 15 minutes, or until cooked to taste, turning and basting frequently with the marinade.
  4. Place on a platter and garnish with parsley and lemon wedges. Serve hot.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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