Total Calories: 694
1. Combine the oil, wine, and lemon juice in a large nonreactive bowl and whisk to blend. Stir in the bay leaves, garlic, oregano, salt, and pepper. Add the lamb and toss to coat thoroughly, then cover and let marinate, in the refrigerator, for at least 6 hours and up to 24 hours.
2. Preheat the grill to high.
3. When ready to grill, remove the lamb from the marinade, reserving the marinade, and thread onto the skewers, alternating with onion pieces. Oil the grill grate, then arrange the kebabs on the hot grate and grill, turning with tongs, until nicely browned and cooked to taste, 8 to 12 minutes in all, for well done (as Greeks tend to like their lamb). Brush the kebabs as they cook with the reserved marinade (but not during the last 3 minutes), and season with salt and pepper.
4. Transfer the souvlakis to a heatproof platter. Warm the brandy in a small saucepan over very low heat do not allow it to boil or even become hot. Remove from the heat and then, making sure your sleeves are rolled up and hair is tied back, light a long match and use it to ignite the brandy, averting your face as you do so. Very carefully pour the flaming brandy over the souvlakis and serve immediately, accompanied by lemon wedges and pitas.
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