Title: Arni souvlaki (skewered lamb)
 Categories: Greek, Meats
      Yield: 6 servings
 
      1    Leg lamb (2 kg), boned
    1/2 c  Olive oil
    1/2 c  Dry white wine
      1    Lemon (juice only)
      2 ts Dried rigani or oregano
      2    Garlic cloves; crushed
      3    Bay leaves; broken in pieces
           Salt and pepper
 
  Serves: 6-8 Cooking time: 15 minutes
  
  Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or
  earthenware dish.  Add remaining ingredients to lamb, mix well to
  coat meat, and cover. 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.
  
  Cook under a hot grill or over glowing charcoal, running and basting
  frequently with marinade.  Grill for 15 minutes or until cooked to
  taste. Place on a platter and garnish with parsley and lemon wedges.
  Serve hot.
  
                  From: "The Complete Middle East Cookbook" by Tess
  Mallos.
                  ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias