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Souvlakia

Ingredients
  Boneless lamb shoulder 1 1⁄2 Pound (750 Gram)
  Dry red wine 50 Milliliter (0.25 Cup)
  Lemon juice 50 Milliliter (0.25 Cup)
  Olive oil 50 Milliliter (0.25 Cup)
  Garlic 2 Clove (10 gm), minced
  Dried oregano 1 Pound (15 Milliliter)
  Dried rosemary 1 Pound (15 Milliliter)
  Grated lemon rind 2 Teaspoon (10 Milliliter)
  Bay leaf 1
  Pepper 1⁄4 Teaspoon (1 Milliliter)
Directions

Trim excess fat from lamb; cut lamb into 4- by 1/2 in (10 x 1 cm) strips; set aside.
In shallow nonmetallic dish, whisk together remaining ingredients.
Add lamb to marinade; turn to coat thoroughly with marinade.
Refrigerate, covered, at least 4 hours or up to 24 hours, stirring occasionally.

Recipe Summary

Cuisine: 
Greek
Course: 
Main Dish
Interest: 
Everyday

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