1 leg chicken (2 kg), boned
1/2 cup olive oil
1/2 cup dry white wine
1 lemon (juice only)
2 tsp dried rigani or oregano
2 garlic cloves, crushed
3 bay leaves, broken in pieces
1 salt and pepper
A Recipe for
Arni Souvlaki (Skewered Lamb) #1
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This Recipe for Arni Souvlaki (Skewered Lamb) #1 is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Arni Souvlaki (Skewered Lamb) #1 from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
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The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
There is no such thing as a little garlic. |
| A. Baer |
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
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
Serves: 6
Arni Souvlaki (Skewered Lamb) #1 Recipe brought to you by Recipes To-Go