George a. Economides
Lamb Souvla (Large Skewers)
Serves about 5. Recipe is from George A. Economides, who says, “The traditional way for cooking this recipe calls for the use of a special rotisserie with large skewers, but any rotisserie will do. Also meat can be cooked on any traditional grill.”
2½ lbs. boneless leg of lamb that has been cleaned of excess fat and cut into 2-inch cubes
1 tsp. ground Greek oregano (also known as rigani)
1/2 tsp. freshly ground black pepper
1 tbl. sea salt
2 tbls. lemon juice
2 tbls. olive oil
1. Put all ingredients in a bowl and marinate for a few hours.
2. Cook meat over medium to high heat for about 40 minutes. Squeeze some additional fresh lemon juice on the meat before serving.