This Greek version of skewered lamb chunks is a particularly mirthful summer barbecue item.
2 pounds boneless leg of lamb, cut in I-inch cubes
2 tablespoons dried oregano
1 tablespoon dried marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup retsina (or another white wine)
1/4 cup Greek olive oil
juice from 1/4 lemon
3 garlic cloves, minced
1 tablespoon sweet paprika
1. Coat the lamb cubes with 1 tablespoon of the dried oregano, the dried marjoram, the salt, and the pepper.
2. In a large bowl mix together the retsina, olive oil, lemon juice, and garlic. Add lamb cubes to bowl, and mix well. Marinate, covered and refrigerated, for 7 to 12 hours.
3. When ready to cook, prepare a hot charcoal fire. Remove lamb cubes from marinade and pat dry. Thread onto 6 to 8 skewers (depending on how many cubes you like on each skewer). Sprinkle the remaining tablespoon of dried oregano over each side of the skewered lamb along with the paprika. Sprinkle lightly with salt and pepper.
4. Place skewers on the hot fire. Cook, turning frequently and basting with marinade, until all sides are brown, about 7 minutes for medium-well meat. Serve immediately.
This Greek version of skewered lamb chunks is a particularly mirthful summer barbecue item. Serve with a big Greek salad, lots of warmed pita, and chilled retsina. Makes 6 to 8 skewers, enough for 3 to 4 diners