Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1/4 ts Rosemary
1 Leg of lamb; boned, cubed* 1 Bay leaf; crushed
5 Baby lamb sweetbreads, opt.* 2 Garlic cloves; crushed
4 Baby lamb kidneys, opt. * Freshly ground black pepper
1/4 c Olive oil 8 Bay leaves; cut
Lemon's juice Firm tomatoes (opt); 1/4'd
1/4 c Wine Green peppers (opt); cubed
1/4 ts Thyme Salt
1/4 ts Oregano 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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