Lamb souvlaki
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Leg of lamb; boned, cubed* | |
| 5 | Baby lamb sweetbreads, opt.* | |
| 4 | Baby lamb kidneys, opt. * | |
| ¼ | cup | Olive oil |
| Lemon's juice | ||
| ¼ | cup | Wine |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | 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 | ||
Directions
*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