Arni Soüvla

Meat on Skewers

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

This is similar to the many Kebabbs which are so extensively eaten in the East, and is no doubt of Turkish origin. Small squares of lamb or mutton are threaded on skewers, well seasoned with salt and pepper, and grilled on an open fire till well browned. This is always served with a salad, the Saláta, which is typically Greek.