LAMB SOUVLAKI

      Title: LAMB SOUVLAKI
  Categories: Greek, Lamb
       Yield: 8 Servings
  
            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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