Lamb Souvlaki

Photo: flickr user roland

Ingredients

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

Salt

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.