Lamb souvlaki

Yield: 8 servings

Measure 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

*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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