Title: Lamb Souvlaki
Categories: Greek
Yield: 8 Servings

		Karen Mintzias
1		Leg of lamb; boned, cubed*
5		Baby lamb sweetbreads, opt.*
4		Baby lamb kidneys, opt. *
1/4	c	Olive oil
		Lemon's juice
1/4	c	Wine
1/4	ts	Thyme
1/4	ts	Oregano
1/4	ts	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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