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Souvlaki Flambeed with Metaxa--Greece
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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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