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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Souvlakia is to Greeks what hot dogs is to America. In almost every greek party in the summer months, this is the staple. My family and I really enjoy it! Ingredients:
5 lbs boneless leg of lamb |
1 cup extra virgin olive oil |
1/3 cup fresh lemon juice |
1/2 cup good burgundy wine |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon dried oregano |
2 cloves garlic, minced |
2 bay leaves |
Directions:
1. Cut lamb into 1-1/2 cubes, trimming the fat.
2. Combine all of the ingredients in a gallon zipper bag.
3. Shake well to combine.
4. To achieve the best flavor, marinate 24 hours in the refrigerator, shaking a few times.
5. Put lamb on metal skewers with each chunk touching, but not tightly.
6. This will taste best on a good, hot charcoal fire.
7. Turn often on the grill, and they should be done in about 15-20 minutes.
8. Dont put vegetables in between the meat, as they just do not grill well together.
9. Please use a good burgundy or full bodied red wine, that you would enjoy drinking by itself, not that stuff they call cooking wine .
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