Arni Souvlakia (Skewered lamb)

 

                This dish is said to have been created by shepherds who used pointed sticks to hold chunks of meat over open fire. It is a close relation to the Turkish shish kebab.

                Use long, flat-bladed kebab skewers to hold the meat cubes firmly. Use plenty of pepper, and if you like, add a generous sprinkling of thyme leaves to the marinade.

Serves 8 

• 1 large leg of lamb
• 125 ml olive oil
• 60 ml lemon juice
• 125 ml dry white wine
• 15 ml chopped rigani or oregano
• 4 garlic cloves, finely chopped
• 3 bay leaves, broken into pieces
• Salt and pepper, to taste
• 2 lemons, cut into eighths
• 30 ml chopped parsley

1. Cut all the meat from the bone and remove any fat ; cut the meat into 4 cm cubes.
2. Combine all the remaining ingredients except the lemon and parsley in a large bowl ; add the meat and stir well so that it is coated with the marinade.
3. Allow to marinate in the refrigerator for about 24 hours, stirring occasionally ; thread the meat onto skewers.
4. Cook under a hot broiler or on a barbecue, turning and basting frequently until cooked, about 15 minutes.
5. Serve with the lemon wedges and a sprinkle of chopped parsley.

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