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Print this Recipe    Lamb Souvlaki

Greek Lamb Souvlaki
Yield: 8 servings

1 leg of lamb; boned, cubed
5 baby lamb sweetbreads, optional
4 baby lamb kidneys, optional
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, cut into quarters, optional
green peppers, cut into quarters, optional
salt
oregano and lemon quarters

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.

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