LOCATION: Recipes >> Greek >> Souvlaki 07
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Souvlaki 07
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Lamb Souvlaki
Yield: 6 servings
3 cloves garlic, crushed
1 teaspoon rosemary
200 g Greek style yogurt
1 kg lean lamb, cubed
8 bay leaves
fresh vegetables, your choice
salt and freshly ground pepper
Mix garlic, rosemary and yogurt, add the lamb and place bay leaves
on top, cover and leave to marinate overnight in the refrigerator.
Thread lamb and vegetables onto kebab sticks or skewers and grill
or barbecue until lamb is thoroughly cooked. Serve on a bed of
wild rice.
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