Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Leg lamb (2 kg), boned
1/2 c Olive oil
1/2 c Dry white wine
1 Lemon (juice only)
2 ts Dried rigani or oregano
2 Garlic cloves; crushed
3 Bay leaves; broken in pieces
1 Salt and pepper

Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch)
cubes and place in a glass or earthenware dish. Add remaining
ingredients to lamb, mix well to coat meat, and cover. Leave in
refrigerator to marinate for 12-24 hours, stirring meat occasionally.
Lift lamb out of marinade and thread onto metal

skewers. Pieces of bay leaf may be placed between lamb cubes. Cook
under a hot grill or over glowing charcoal, running and basting
frequently with marinade. Grill for 15 minutes or until cooked to
taste. Place on a platter and garnish with parsley and lemon wedges.
Serve hot.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1 Typed for you by Karen Mintzias

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