Yield: 8 servings
|1||Leg of lamb; boned, cubed*|
|5||Baby lamb sweetbreads, opt.*|
|4||Baby lamb kidneys, opt. *|
|¼ cup||Olive oil|
|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|
|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