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Souvlaki Flambeed with Metaxa--Greece

Souvlaki Flambeed with Metaxa--Greece Categories: Import|Steven Raichlen|Barbecue|Lamb
Nb persons: 0
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Source: Steven Raichlen

    1/4 cup  extra-virgin olive oil--preferably Greek
    1/4 cup  retsina wine--or dry red wine
    1/3 cup  lemon juice--freshly squeeze
    4  bay leaves
    3 cloves  garlic, minced
    1 teaspoon  dried oregano--preferably Greek
    1 teaspoon  salt
    1 teaspoon  black pepper
      lamb leg
    1 medium  onion, cut into 1 inch peices
    1/3 cup  Metaxa, (Greek brandy) or other brandy
      lemon wedges
    4  pita breads

Combine the oil, wine, and lemon juice in a large nonreactive bowl and whisk to blend. Stir in the bay leaves, garlic, oregano, salt, and pepper. Add the lamb and marinate, in the refrigerator, for at least 6 hours and up to 24 hours.

Preheat the grill to high

When ready to grill, remove the lamb from the marinade, reserving the marinade, and thread onto the skewers, alternating with onions pieces. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in al, for well done ( as Greeks tend to like their lamb). Brush the kebabs as the cook with the reseved marinade (but not during the last 3 minutes), and season with salt and pepper.

Transfer the souvlakis to a heatproof platter. Warm the brandy in a small saucepan over very low heat; do not allow it to boil or even become hot. Remove from the heat and then, making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the brandy, averting your face as you do so. very carefully pour the flamin brandy over the souvlakis and serve immediately, accompanied by lemon wedges and pitas.

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