| Ingredients
1
kg leg lamb, boned
1
green capsicum, cut into 2 cm squares
1
red capsicum, cut into 2 cm squares
½
cup olive oil
½
cup lemon juice
1
tblsp white wine vinegar
2
cloves garlic, crushed
3
tsp dried oregano leaves
2
bay leaves, crumbled
salt
and freshly ground black pepper to taste
|
Method
Trim lamb of excess fat and sinew. Cut into 3 cm cubes.
Thread the lamb and capsicum pieces alternately onto skewers and place
in a non-metal dish.
Combine olive oil, lemon juice, vinegar, oregano, bay
leaves, salt and pepper. Pour over the skewers. Cover with plastic wrap
and refrigerate overnight (turn occasionally).
Drain and reserve the marinade. Place skewers on a lightly
greased grill and cook over medium heat for 10 minutes (or until tender),
turning once. Brush with the reserved marinade several times during the
cooking process. Serve Souvlakia with warm pitta bread and Greek salad.
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