Souvlakia Recipe
Ingredients
| Boneless lamb shoulder | 1/2 Pound | |
| 1/4 cup each dry red wine, lemon juice and olive oil 50 ml | ||
| 2 cloves garlic, minced 2 | ||
| 1 lb each dried oregano and rosemary 15 ml | ||
| 2 tsp grated lemon rind 10 ml | ||
| 1 bay leaf 1 | ||
| Pepper | 1/4 Teaspoon | |
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.
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.
Chef
