Skewered Lamb
1 leg lamb (2 lbs), boned
1/2 c olive oil
1/2 c dry white wine
1 lemon (juice only)
2 ts dried rigani or oregano
2 garlic cloves; crushed
3 bay leaves; broken in pieces
1 salt and pepper
Cut lamb into 4 cm (1 1/2") cubes and place in a glass
or earthenware dish. Add remaining ingredients to
lamb, mix well to coat meat, and cover. Leave in refrig-
erator to marinate for 12-24 hours, stirring meat occa-
sionally.
Lift lamb out of marinade and thread onto metal
skewers. Pieces of bay leaf may be placed between
lamb cubes. Cook under a hot grill or over glowing
charcoal, turning and basting frequently with marinade.
Grill for 15 minutes or until cooked to taste. Place on
a platter and garnish with parsley and lemon wedges.
Serve hot. Serves: 6-8