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Title: Souvlaki (Greek Skewered Lamb)
Categories: Lamb/mutton, Vegetables, Citrus, Herbs
Yield: 8 Servings

3 lb Boneless leg of lamb; in 2"
- pieces
3 lg Red onions; peeled and
- quartered
4 md Bell peppers; cored, in lg
- square pcs (1 1/2")
6 sm Round tomatoes; cored,
- quartered *
1/2 c Extra virgin olive oil
1/3 c Fresh squeezed lemon juice
3 cl Garlic; peeled, crushed
3 tb Dried oregano
Salt & pepper
8 Skewers; soaked if you use
- bamboo (at least 30 min)

* (I used many cherry tomatoes, whole.)

Divide the lamb into 8 portions. Thread each portion on a
skewer alternating the lamb cubes with the vegetables.

Combine the olive oil, lemon juice, garlic, oregano, salt
and pepper to form a marinade. Place the skewers in a
shallow pan (make sure that it is non-reactive such as
stainless steel or glass) and pour in the marinade. Cover
and refrigerate for several hours or overnight. (We
marinated the lamb and vegetables before skewering, then
put them on skewers before grilling.)

Preheat the broiler or barbeque and grill the souvlaki,
turning it several times, for about 20 minutes.

Serves 8

Recipe - Risa Golding

From: http://www.recipelink.com

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