Greek Lamb Souvlaki

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

A new, inexperienced waitress said she was concerned about being able to
carry the heavy trays and serve from them. A co-worker explained that
there were tray stands placed throughout the restaurant. The nervous
beginner served all her lunches successfully and afterward asked an
elderly couple if everything had been all right. "It was fine, honey,"
replied the man, "but my wife and I have to leave now. Could she please have her walker back?"

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                            TODAY'S RECIPE
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Cultures all over the world have been grilling skewered meat over
glowing coals for thousands of years - it may be the oldest form of cooking. Here is an ages-old recipe from Greece.

Greek Lamb Souvlaki (Arni Souvlaki)

1 leg of lamb, about 4 lbs (1.8 Kg), boned and cut into 1 1/2-inch (4 cm) cubes
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) white wine
Juice of 1 lemon
2 tsp (10 ml) dried oregano (Greek if possible)
3 - 4 bay (laurel) leaves, broken into several pieces
Salt and freshly ground pepper to taste

Place the meat in a large non-reactive bowl or plastic bag. Combine the
remaining ingredients in a separate bowl and pour the mixture over the
meat. Toss to coat the meat and marinate in the refrigerator for 12 to
24 hours. Remove the meat from the marinade and thread on metal skewers.
Cook over hot coals or under the broiler, turning and basting with the
marinade frequently, until cooked to taste, about 15 minutes. Serve immediately.
Serves 6 to 8.
Received on Wed Sep 23 18:08:10 2009