Lamb souvlaki
Yield: 8 servings Kar
Ingredients:
- 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
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
