Arni Souvlaki

Ingredients:

1 Leg lamb;about 4 lb. -- boned

1/2 cup Olive oil

1/2 cup Dry white wine

Juice of 1 lemon 2 teaspoons Dried oregano

20 milliliters Garlic -- crushed or chopped

3 Bay leaves -- broken in pieces -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

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