1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
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
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