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LOCATION: Recipes >> Lamb >> Lamb Souvlaki

Print this Recipe    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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Taste: Ease of Prep: Appearance:
god awful, May 8, 2004 - 10:35 AM
Reviewer: roscoe perlmutter from timbuktu, ohio
tastes like shoe polish

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