LOCATION: Recipes >> Lamb >> Lamb Souvlaki
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Lamb Souvlaki
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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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god awful, May 8, 2004 - 10:35 AM
Reviewer: roscoe perlmutter from timbuktu, ohio
tastes like shoe polish
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