Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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