Souvlaki

Leg of lamb, boned 3-4 pounds...cow works just as good here...
2 tsp oregano
2 lemons, juiced
1/2 cup olive oil
3 garlic cloves, crushed
salt and pepper

1. Cut meat into 1-inch cubes and place in marinating dish.
2. Mix all other ingredients and pour over meat.
3. Cover and refrigerate overnight, stirring occasionally.
4. Thread onto metal or bamboo skewers.
5. Cook under medium grill/broil or barbecue, turning and basting regularly with marinade for approximately 20 minutes.
6. Serve with fried potatoes and salad.

Variation: Pieces of onion and capsicum can be placed between lamb pieces.
Note: if using bamboo skewers, soak overnight in oil to prevent burning.

Source: Greek Cooking By Rena Tambakeras  : -Donated by: Wendy 4|21|02

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