Souvlaki
2009-08-15
Chris Shenton

2 1/2	pound	Lamb shank (boneless)
1	cup	Olive Oil
1/4	cup	White Wine
2	Tbs	Dried Oregano
2		Bay Leaves
2	Tbs	Coriander, ground
4	clove	Garlic, minced
1	Tbs	Mint, fresh, minced

Cut Lamb into 1-inch cubes.
I left the layer of fat on to keep the meat moist in cooking.

Combine the rest of the ingredients in a bowl.
Add the lamb and mix well.
Marinade several hours in the fridge, stirring occassionally.

Thread the lamb onto skewers with fat layers between each;
I left the marinade that clinged to the meat.
Cook over hot barbeque coals until edges char but meat is still moist.

Serve with grilled tomatoes, peppers, onions, pita, tzatziki.