Souvlaki
List of Ingredients
(Greek marinated lamb kebabs)
1 small leg of lamb, 3-4 lbs (2-3 lbs meat boned)
1 cup good olive oil
juice of 2 lemons, strained
1/2 cup dry, hearty red wine
3 cloves garlic, peeled and slivered
salt and pepper to taste
3 Tbsp crumbled dried oregano
2 bay leaves, crumbled
2 to 3 Tbsp chopped fresh basil or 1 to 2 Tbsp dried basil
pinch dried or fresh thyme
pinch crushed rosemary
1 lb fresh white mushrooms, cleaned and sprinkled w/ juice of 1 lemon
2 large yellow onions, peeled and cut into quarters
3 large green bell peppers, scrubbed, seeded and cut into 1-1/2-inch chunks
12 to 18 firm cherry or Italian plum style tomatoes,
washed and left whole (allow 3 tomatoes per serving)
Recipe
Remove fat and sinew from lamb, cut into 2-inch chunks like large stew meat.
Combine olive oil, juice of 2 lemons, wine, garlic, salt, pepper, oregano, bay
leaves, basil thyme and rosemary in large non-reactant kettle and bring to
boil;
drop mushrooms into boiling marinade and cook, stirring to coat about 1
minute.
Drop in onions and green pepper, stir to coat, cook about 1 minute; remove
kettle from heat; let stand uncovered until cool. Add meat chunks, stir to
coat, add tomatoes, cover tightly and refrigerate 6 to 24 hours (flavors are
better with longer marination). Thread ingredients alternately on skewers,
salt
and pepper lightly if desired. Grill on barbecue, turning frequently and
basting with marinade until meat is brown on outside and slightly pink in
middle. Slip off skewers using a fork and onto plates; serve immediately. 4-6
servings. Good with crusty bread, saffron-laced rice pilaf, black Green
olives,
red wine and anything from fruit to pastry for dessert; also good eaten by
hand
in pockets of warm pita bread.
posted by Mimi on meat-recipes
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