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Lamb souvlaki kebabs with taziki and Greek salad


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650g 1 inch cubed shoulder of lamb with a few fatty bits marinaded in1/4 cup of each dry red wine, olive oil and fresh lemon juice with 4 bay leaves and 2 cloves minced garlic for 24 hours.


Make kebabs and grill over very hot coals for 10 to 12 minutes. Baste in the last 3 minutes with some of the remaining marinade .




Serve in pitta bread garnished with lemon juice.




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