Title: Souvaki (Lamb Kabobs)
Categories: Meat Lamb Ethnic Greek
Yield: 2 Servings

MIAMI HERALD
1/2	lb	Lamb; cut in 1 1/2" dice
1/4	c	Fresh lemon juice
2	ts	Olive oil
2	ts	Dried oregano
2	cl	Garlic; crushed
1	md	Green pepper
1/4	sm	Onion
2		Kabob skewers

Preheat broiler. Cut as much fat as possible from lamb. Mix lemon juice, oil, oregano and garlic together. Add lamb and marinate 15 mionutes. Wash and seed green pepper. Cut into 2 inch cubes. Slice onion into 1 inch pieces. Remove lamb from marinade and thread onto skewers alternating with green peppers and onion. If using broiler, line a baking tray with foil and place kabobs on tray. Or, place on preheated stove-top grill. Broil or grill 5 minutes. Turn and cook 5 minutes more.

Lisa Crawford (lisa_pooh@delphi.com)

previous

next