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Lamb Souvlaki

ethnic, meats

1 karen mintzias
1 leg of lamb; boned, cubed*
5 baby lamb sweetbreads, opt.*
4 baby lamb kidneys, opt. *
1/4 cup olive oil
1 lemon's juice
1/4 cup wine
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon rosemary
1 bay leaf; crushed
2 garlic cloves; crushed
1 freshly ground black pepper
8 bay leaves; cut
1 firm tomatoes (opt); 1/4'd
1 green peppers (opt); cubed
1 salt
1 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

Yield: 8 servings

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