Preparation:
1.Cut lamb into 1 1/2 inch cubes and place in a non-reactive (glass or
earthenware) dish.
2. Add remaining ingredients to lamb, mix well to coat
meat, and cover.
3. Leave in refrigerator to marinate for 12-24 hours,
stirring meat occasionally. Lift lamb out of marinade and thread onto
metal skewers.
4. Pieces of bay leaf may be placed between lamb cubes.
5. Cook under a hot broiler or over glowing charcoal, turning and
basting frequently with marinade.
6. Place on a platter and garnish with parsley and lemon
wedges. |
