3 lb leg or shoulder of lamb
1 lemon juice
1 salt
1 pepper
1 powdered oregano
1 olive oil
Directions
Cut the lamb into 1-1/2 inch cubes or 1/2 inch strips ~- whichever you
prefer. Combine equal parts salt, pepper, and oregano. Place lamb in
marinating container. Drizzle liberally with lemon juice. Sprinkle
liberally with spice mixture. Let marinate in refridgerator for 3-8
hours.
Thread meat on skewers. Grill until meat is brown but still juicy,
brushing with olive oil two or three times. Goes well with Chicken
Flavored Rice.
Recipe By : David Rogers
Servings: 1 servings
Arni Souvlakia (Shish-Kabob) Recipe brought to you by Recipe Ideas
Categories: Greek
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into distant history, at least as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Later, we have a couple of books published in the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are not about the spicy food that we all know today, but rather descriptions of the types of food on the menus of the rich and powerful of the time. When we get to the 1900s, cooking books are in great demand, mostly as a result of better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Arni Souvlakia (Shish Kabob) recipe.
