Arni Souvlaki Recipe

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Arni Souvlaki Ingredients

1 nancy berry
1 leg lamb, about 4 lb. --
1 boned
1/2 cup olive oil
1/2 cup dry white wine
1 juice of 1 lemon
2 tsp dried oregano
20 ml garlic -- crushed or
1 chopped
3 bay leaves -- broken in
1 pieces
1 salt and freshly ground
1 black pepper to taste
1 (cwbj78a)

A Recipe for
Arni Souvlaki

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Arni Souvlaki

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
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Arni Souvlaki Directions

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 :

Serves: 8

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