Lamb Souvlaki


1 Leg of lamb, boned, cubed*
5 Baby lamb sweetbreads, optional*
4 Baby lamb kidneys, optional*
1/4 cup Olive oil
Lemon juice
1/4 cup Wine
1/4 teaspoon Thyme
1/4 teaspoon Oregano
1/4 teaspoon Rosemary
1 Bay leaf, crushed
2 Garlic cloves, crushed
Freshly ground black pepper
8 Bay leaves, cut
Firm tomatoes (optional), quartered
Green peppers (optional), 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.




8.0 servings


Thursday, December 10, 2009 - 2:00am


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