Lamb Souvlaki Recipe

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Lamb Souvlaki Recipe

 

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Lamb Souvlaki

 

Ingredients

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 tsp thyme
1/4 tsp oregano
1/4 tsp 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



 

Preparation

*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

 

 

Servings: 8

 

 

 

 


 

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