Lamb Souvlaki

Recipes Ingredients:

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

Recipe Instructions:

*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