Souvlaki

  • 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.