Souvlakia (Lamb Kebabs) OAMC

Freeze your own takeaway! This came from an October 1986 Home and Freezer Digest, a British magazine. Great grilled over charcoal, but also tasty on a kitchen grill or under the broiler (though you may want to soak those skewers or use metal ones). Fills four 7.5 x 5x 1.25 inch (19 x 13 x 3 cm) foil trays. If you've never eaten venison, it tastes like lamb (says my husband). So try this with game meats.

• Ready In: 30 mins
• Serves: 8
• Yields: 4 trays

Ingredients

• 6  tablespoons olive oil
• 4  tablespoons lemon juice
• 3  garlic cloves, crushed
• 2  teaspoons dried oregano
• 2  teaspoons dried thyme
• 2  teaspoons dried marjoram
• 1  teaspoon black pepper, ground
• 2  lbs boneless lamb, cubed (1 inch cubes)

Directions

1. Mix oil, lemon juice, garlic, herbs, and pepper.
2. Add lamb, cover, and leave in a cool place to marinate for at least 4 hours.
3. Remove lamb and drain, reserving marinade.
4. Thread lamb onto small wooden skewers.
5. Place kebabs under a hot grill for 10 minutes (that's broiler for us americans), turning twice until browned. Baste with reserved marinade while cooking.
6. Serve with wedge of lemon on spinach rice or lemon rice.
7. Cool, divide among trays along with any extra marinade. Seal.
8. Use within 3 months.