Lamb Souvlaki

The Greek version of a kebab. The lamb, white wine and subtle herbs makes these kebabs delicate to eat but robust in flavour.

The Greek version of a kebab. The lamb, white wine and subtle herbs makes these kebabs delicate to eat but robust in flavour.

Prep Time 10

Cook Time 15

Total Time 12 25

Servings people

Place the meat in a large non-reactive bowl or plastic bag.
1 lbs leg of lamb
Combine the remaining ingredients in a separate bowl and pour the mixture over the meat.
1/2 cup olive oil, 1/2 cup white wine, 1 whole lemon, 2 tsp dried oregano, 3 leaves bay, Salt
Toss to coat the meat and marinate in the refrigerator for 12 to 24 hours.
Remove the meat from the marinade and thread on metal skewers.
Cook over hot coals or under the broiler, turning and basting with the marinade frequently, until cooked to taste, about 15 minutes.
Serve immediately

Classic Greek recipe that is always a winner. The marinade can be used on other meats as well for variety.