Lamb Souvlaki

Servings: 8
Ingredients:

1    Leg of lamb; boned, cubed*
5    Baby lamb sweetbreads, opt.*
4    Baby lamb kidneys,  opt. *
1/4 c  Olive oil
Lemon's juice
1/4 c  Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1    Bay leaf; crushed
2    Garlic cloves; crushed
Freshly ground black pepper
8    Bay leaves; cut
Firm tomatoes (opt); 1/4'd
Green peppers (opt); cubed
Salt
Oregano and lemon quarters

*Note: Lamb meat(s) should be cut into cubes the size of walnuts.
Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum
bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and
pepper and pour over the meat. Marinate in the refrigerator, preferably
overnight, or for at least 3 hours. Thread the meat on long skewers
alternating the bay leaves with the tomatoes and peppers, if desired.
Grill over hot coals or broil 6 inches from the heat, brushing with the
remaining marinade and turning frequently. Season with salt and pepper,
then remove the meat from the skewers to a warm platter and crush oregano
over the top. Garnish with lemon quarters and serve hot.
From: ‘The Food of Greece’ by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

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