2 lb Lamb shoulder; or Sirloin tip;cut in 1 1/2" chunks
2 c Red wine;dry
2 Garlic cloves; minced
1 ts Oregano;dried
2 ts Lemon rind
1/4 c Olive oil
Place the meat in a large bowl. Pour
in the wine and sprinkle minced garlic and oregano. Place the lemon
among the cubes of meat and drizzle with olive oil. Cover tightly
with plastic wrap and refrigerate 12 hours or overnight. Shake or
stir the mixture several times during the marination period. About
30 minutes before serving, drain off and discard the marinade. Thread
the chunks of meat onto long skewers, brushing with a little olive
oil.
Over medium coals, barbeque the souvlaki
until it's done the way you like it.
back
to....
