From amanda@gate.net Fri Oct 6 17:19:35 2000 Date: 4 Oct 2000 05:44:19 -0600 From: Amanda Newsgroups: rec.food.recipes Subject: Souvlakia (Greek marinated lamb kebabs) Followup-To: rec.food.cooking, rec.food.recipes Souvlaki (Greek marinated lamb kebabs) 1 small leg of lamb, 3-4 lbs (2-3 lbs meat boned) 1 cup good olive oil juice of 2 lemons, strained 1/2 cup dry, hearty red wine 3 cloves garlic, peeled and slivered salt and pepper to taste 3 Tbsp crumbled dried oregano 2 bay leaves, crumbled 2 to 3 Tbsp chopped fresh basil or 1 to 2 Tbsp dried basil pinch dried or fresh thyme pinch crushed rosemary 1 lb fresh white mushrooms, cleaned and sprinkled w/ juice of 1 lemon 2 large yellow onions, peeled and cut into quarters 3 large green bell peppers, scrubbed, seeded and cut into 1-1/2-inch chunks 12 to 18 firm cherry or Italian plum style tomatoes, washed and left whole (allow 3 tomatoes per serving) Remove fat and sinew from lamb, cut into 2-inch chunks like large stew meat. Combine olive oil, juice of 2 lemons, wine, garlic, salt, pepper, oregano, bay leaves, basil thyme and rosemary in large non-reactant kettle and bring to boil; drop mushrooms into boiling marinade and cook, stirring to coat about 1 minute. Drop in onions and green pepper, stir to coat, cook about 1 minute; remove kettle from heat; let stand uncovered until cool. Add meat chunks, stir to coat, add tomatoes, cover tightly and refrigerate 6 to 24 hours (flavors are better with longer marination). Thread ingredients alternately on skewers, salt and pepper lightly if desired. Grill on barbecue, turning frequently and basting with marinade until meat is brown on outside and slightly pink in middle. Slip off skewers using a fork and onto plates; serve immediately. 4-6 servings. Good with crusty bread, saffron-laced rice pilaf, black Green olives, red wine and anything from fruit to pastry for dessert; also good eaten by hand in pockets of warm pita bread. --- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.