Shish kabob - (grilled marinated lamb skewers)

6 servings

Ingredients

Quantity Ingredient
½ cup Retsina - (Greek wine;
Available in some liquor stores)
½ cup Olive oil
¼ cup Freshly-squeezed lemon juice
3 Garlic cloves; crushed
4 Parsley sprigs; chopped
Salt; to taste
Freshly-ground black pepper; to taste
1 teaspoon Dried or powdered marjoram
3 pounds Boneless leg of lamb; cut 1 1/2\" cubes

Directions

Combine wine, olive oil, lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours.

Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browned and tender.

This recipe yields 6 servings.

Source: "TASTE with David Rosengarten - (Show # TS-4722) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-25-1998 by Joe Comiskey - joecomiskey@..."

Recipe by: David Rosengarten

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