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LOCATION: Recipes >> Greek >> Souvlaki 08

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Greek Lamb Kebabs, Souvlakia

1 onion, finely chopped
2 cloves garlic, crushed
2 cups red wine
juice and zest of 1 lemon
1 Tbsp fresh oregano
freshly ground black pepper

1 lb lamb from the leg, trimmed of all fat
8 mushrooms
8 thin lemon wedges
2 onions, cut into wedges
8 bay leaves
salt
freshly ground black pepper
olive oil
2 cloves garlic, finely chopped
1 Tbsp oregano, finely chopped

Place the chopped onion and crushed garlic in a bowl with the red
wine, lemon juice and zest, oregano and freshly ground black pepper.
Cut the lamb into chunks, place them in a shallow dish and pour
over the marinade. Toss the meat to coat then cover and leave to
marinate in the fridge for at least an hour.

Thread the meat onto skewers with the whole button mushrooms, lemon
and onion wedges and bay leaves. Brush the kebabs with olive oil
then cook over hot coals, turning occasionally for about 6 minutes
or until cooked to your preference. Season with salt and pepper
and baste with the marinade during cooking.

Serve drizzled with a little extra olive oil and finely chopped
garlic and oregano.

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