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Souvlakia (Shish-kebob)

Featured in the Honolulu Star-Bulletin on August 26, 2009.



Souvlakia (Shish-kebob)


  • Juice of 6 lemons
  • 1 cup vegetable oil
  • 2 tablespoons oregano
  • Salt and pepper to taste
  • 1/2 cup dry wine (optional)
  • 1 to 2 cloves of garlic, chopped
  • 1 large onion, cut in large slices
  • 1 leg of lamb (8 to 10 pounds), boned, trimmed and cut into 1-inch cubes
  • 3 large green peppers, cut in large slices
  • 1 to 2 boxes of cherry tomatoes


Combine marinade ingredients. Marinate lamb in marinade mixture overnight. Arrange lamb, green peppers, and tomatoes onto skewers. Grill over charcoal, turning frequently. Serve with rice pilaf. Makes 8 servings.

Approximate Nutrient Analysis per serving (based on 8 pounds lamb and not including salt to taste):
960 calories, 73 g fat, 24 g saturated fat, 230 mg cholesterol, 200 mg sodium, 11 g carbohydrate, 3 g fiber, 5 g sugar, 67 g protein


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