Cooking the Living Tradition

What I like to eat:

SOUVLAKI - GREEK KEBAB

2 lbs. boneless leg of lamb, cut in 1 1/2 inch cubes
1/2 c. olive oil
4 tbsp. lemon juice
1/4 c. white wine
Salt & pepper to taste
1/2 tsp. oregano
2 cloves garlic, minced
1 bay leaf
6 sm. onions, peeled & cut in half
3 firm tomatoes, quartered
2 green peppers, cut in 1 1/2 inch sq.

Put lamb cubes in a bowl. Combine oil, lemon juice and wine, pour over meat. Sprinkle with salt, pepper, oregano, garlic; add bay leaf. Put onions and tomatoes on top of meat, cover with a plate and weigh down. Place in refrigerator and marinate overnight. Let meat come to room temperature. Thread meat on oiled skewers, alternating with pieces of pepper, tomato and onion. Broil over hot charcoal for about 10 to 12 minutes or to taste, turn to brown on all sides and baste occasionally. Serves 4 to 5.

Serve the kabobs in pita bread with "tzaziki", which is pretty much good on everything short of shaving cream.