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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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YORGOS’ LAMB KEBAB
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INGREDIENTS: |
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1 Leg
Lamb, boned (5-6 lb.)
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1/2 cup
Olive Oil
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1/2 cup
dry White Wine
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Juice
of 1 Lemon
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2
teaspoon dried Oregano
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2
Garlic cloves, crushed
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3 Bay
Leaves, broken in pieces
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Salt
and Pepper
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INSTRUCTIONS: |
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Cut lamb into 1½" cubes
and place in a glass dish.
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Add remaining ingredients
to lamb, mix well to coat meat, and cover.
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Leave in refrigerator to
marinate for 12-24 hours, stirring meat occasionally.
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Lift lamb out of marinade
and thread onto metal skewers.
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Pieces of bay leaf may be
placed between lamb cubes.
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Cook under a hot grill or
over glowing charcoal, turning and basting frequently
with marinade.
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Grill for 15 minutes or
until cooked to taste.
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Place on a platter and
garnish with parsley and lemon wedges.
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Serve hot.
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| Source:
Rabbi Alan Ira Silver |
ENJOY!!!!!
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KOSHER DELIGHT MAGAZINE
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