Greek Lamb on Skewers (Arni Souvlakia)

  • 2 md Onions
  • 3 Green bell peppers
  • 4 To 5 lbs leg of lamb; bonedand cubed
  • 1 tsp Dried oregano; crumbled
  • 1/2 cup Olive oil
  • 3 Bay leaves
  • 2 Tbsp Worcestershire sauce
  • 3 Garlic cloves; minced
  • Juice of 2 lemons
  • 1 cup Dry white wine
  • 1 tsp; salt
  • 1/2 tsp Freshly ground pepper
  • 6 Tomatoes; quartered image placeholder

Cut onions into quarters and separate layers. Cut peppers into quarters, and cut each quarter in half.

Combine all ingredients, except tomatoes, in a shallow roasting pan, mixing well so that meat is completely coated.

Marinate in refrigerator for several hours. Take out of refrigerator and let sit out (about 20 minutes) to come to room temperature.

Before cooking, add tomatoes to marinade and mix well to coat with juices. Place meat cubes on skewers, alternating with green pepper slices, onion slices, and tomato wedges.

Lay skewers in pan with marinade, turning several times. Put skewered lamb on a rack over pan containing marinade and place under preheated broiler. Turn several times during cooking and baste with marinade from pan.

Cooking time depends on your taste; for medium rare allow (about 15-18 minutes). Serve skewers on plates with rice pilaf.

Alternatively you can barbecue lamb using marinade as the basting sauce. Check doneness of lamb at (about 10 minutes) and if not done to your liking, cook further until done.

Submitted by: Recipe Group Member