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GUTSY GOURMET'S VERSION OF SOUVLAKI - LAMB CHUNKS ON A SKEWER

A lamb kebab cooked over open coals.



Very much a version of Shish Kebab

Greek and Armenian food is very similar and has it's roots in the same lands. This recipe is the Gutsy Gourmet's version as the Gutsy Gourmet is of Armenian Ancestry.


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

GREEK SOUVLAKI
		
✹INGREDIENTS: Makes about 1 1/2 cups
• Boned leg of spring lamb (˝ lb. per person served)
• 1 green bell pepper, chopped 
• 2 medium red or yellow onions, chopped 
• ˝ cup chopped flat leafed parsley
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh mint leaves
• Salt and pepper to taste
• 1 cup dry red wine

		
DIRECTIONS:
1. Remove all the fat and tendenous gristle from the lamb and cut into 2
inch cubes.  Combine with the rest of the ingredients into a covered glass
casserole and let the flavors marry refigerated for 8 hours.  Arrange the lamb on
skewers. Turning often,  barbeque over very hot coals until brown on the
outside. (Do not use hickory or mesquite woods for coals)(Live oak is
best),  and do not overcook!
* If you wish you may alternate with the pieces of meat on the skewers
 with chunks of bell pepper,  onion, mushrooms and/or cherry tomatoes.**SEE COOKS NOTE**

**COOKS NOTE**
1.  The remaining onions, peppers, parsley and etc. in the marinade can be caramelized in a pan and used in a bulghur pilaf, which with a Greek
   salad,  makes an excellent companion dish for the shish kebab.








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