Recipe: Marinated Lamb on Skewers (Souviakiaa)

Recipes using Nina Chopped Garlic

• 1 leg of lamb, boned and cut into walnut-sized cubes
• 1/4 cup olive oil
• juice of 1 lemon
• 1/4 cup wine
• 1/4 tsp each thyme leaves
• 1/4 tsp oregano leaves
• 1/4 tsp rosemary leaves
• 1 bay leaf, crushed
• 1 tsp chopped garlic
• black pepper, freshly ground
• 8 bay leaves, cut
• tomatoes, firm, quartered
• green peppers, firm and cubed
• salt
• oregano, and lemon quarters for garnish

Place the lamb in a large glass or earthen ware bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers, alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade, and turning frequently. Season with salt and pepper, then remove the meat from the skewers to warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot. Serves 8.