Arni Souvlaki (Skewered Lamb)
                 
      1    Leg lamb (2 kg), boned              2    Garlic cloves; crushed
    1/2 c  Olive oil                           3    Bay leaves; broken in pieces
    1/2 c  Dry white wine                      2 ts Dried rigani or oregano
      1    Lemon (juice only)                       Salt and pepper          

  Serves: 6-8 Cooking time: 15 minutes

  Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or
  earthenware dish.  Add remaining ingredients to lamb, mix well to
  coat meat, and cover. Leave in refrigerator to marinate for 12-24
  hours, stirring meat occasionally.

  Lift lamb out of marinade and thread onto metal skewers.  Pieces of
  bay leaf may be placed between lamb cubes.

  Cook under a hot grill or over glowing charcoal, running and basting
  frequently with marinade.  Grill for 15 minutes or until cooked to
  taste. Place on a platter and garnish with parsley and lemon wedges.
  Serve hot.