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
Written recipes as an idea can be traced back into antiquity, at least as far back into recorded history as the early Egyptians, and maybe even further. In practice though, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans made use of a wide range of spices, including a few that are still present in modern kitchens for example basil, fennel and parsley. Continuing our culinary historical journey, there are a couple of interesting books dating from the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is served today, but instead accounts of the types of meals prepared for the rich people of that time. Later on, in the 15th century, the Crusaders brought back many spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas caused a surge in manuscripts on food, the majority of which are kept safe in private libraries. The TV revolution brought us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Arni Souvlakia (Shish Kabob) recipe.
